Dinner recipe
One-pan turkey meatball orzo with red peppers, passata, cherry tomatoes, parsley, oregano, and a little mozzarella.
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Ingredients
wide lidded frying pan, mixing bowl, grater, knife, chopping board
Method
Finely chop the onion, slice the red peppers, halve the cherry tomatoes, grate the garlic, chop the parsley, and tear the mozzarella.
Mix the turkey mince with the Greek yoghurt, breadcrumbs, half the garlic, half the parsley, 1 teaspoon dried oregano, black pepper, and a pinch of salt. Shape into 20 small meatballs with damp hands.
Heat 1 tablespoon olive oil in a wide lidded frying pan over a medium-high heat. Brown the meatballs for 5 to 6 minutes, turning gently until golden on several sides, then lift onto a plate.
Add the onion and red peppers to the pan and cook for 5 minutes until glossy, then stir in the remaining garlic, remaining dried oregano, and black pepper for 1 minute.
Stir in the orzo, passata, cherry tomatoes, 500ml water, and a pinch of salt. Bring to a simmer, cover, and cook for 8 minutes, stirring once so the orzo does not stick.
Nestle the meatballs into the orzo, cover again, and cook for 7 to 8 minutes until the orzo is tender and the meatballs have no pink in the centre.
Scatter over the mozzarella and remaining parsley, cover for 1 minute until the cheese softens, then spoon into bowls while the sauce is glossy.
