Prosciutto-wrapped peaches
A common dish in Italian restaurants, this is simply mouthwatering. Peaches are in season from August
Italian meatballs with orzo
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- small pack basil
- 500g beef mince
- 2 garlic clovescrushed
- 1 tbsp dried oregano
- 1 tbsp olive oil
- 540g jar passata
- 300g orzo
- parmesanshavings, to serve
Nutrition: per serving
- kcal632
- fat24g
- saturates9g
- carbs65g
- sugars1g
- fibre3g
- protein36g
- salt0.3g
Method
step 1
Chop half the basil leaves and reserve the rest for serving. Mix the chopped basil with the mince, garlic and oregano. Season and roll into 20-24 meatballs.
step 2
Heat the oil in a frying pan over a fairly high heat and brown the meatballs all over for 5-6 mins. Stir in the passata and bring to the boil. Turn down to a simmer and cook for another 10 mins.
step 3
Bring a large pan of water to the boil and cook the orzo following pack instructions. Once cooked, drain and spoon onto a serving platter or individual plates. Top with the meatballs, then shave over the Parmesan and scatter with the reserved basil leaves.