Tomato & oregano orzo with beef koftas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 (approx 40 koftas)
Skip to ingredients
- 500g 20% beef mince
- 2 tbsp olive oil
- 1 large onionfinely chopped
- 6 garlic clovesthinly sliced
- 2 tsp paprika
- 1 heaped tbsp dried oregano
- 2 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 300g orzo
- 50g unsalted butter
- 1 heaped tsp pul biber
- 150g Greek yogurtto serve
Nutrition: Per serving
- kcal602
- fat31g
- saturates15g
- carbs51g
- sugars13g
- fibre6ghigh
- protein27g
- salt0.8g
Method
step 1
Put the beef in a large bowl, season with salt and pepper and mix in using your hands. Form into balls (you should have about 40, at around 13g each). Set aside.
step 2
Heat the oil in a large lidded pan over a medium-high heat and fry the onions until beginning to soften and turn golden, about 5-6 mins. Add the garlic and cook for 2 mins until softened but not browned.
step 3
Add the koftas and cook for 6-7 mins until browned all over, being careful not to stir too much as they will break. Instead, gently shake the pan to move them.
step 4
Add the paprika, oregano, tomato purée, tomatoes, and 1 tbsp sugar, and season with salt and pepper. Shake the pan to mix and leave to cook for 5-6 mins, then carefully stir in the meatballs (they should be just cooked and firm enough to stir now). Cover and cook for 10 mins.
step 5
Remove the lid, scatter in the orzo and pour in 500ml water. Stir well. Cook for 20 mins until the orzo is cooked and has absorbed the liquid.
step 6
Melt the butter in a small saucepan over a medium-low heat, add the pul biber and turn off the heat. Allow to infuse for a minute or so, swirling the pan. Serve the orzo and koftas, dolloped with yogurt and the spiced butter poured over.
