Asparagus & meatball orzo

Method 1

Ingredients

pork meatballs

500g pack orzo pasta

asparagus, sliced in half lengthways

200g tub crème fraiche

STEP 1

Heat oven to 180C/160C fan/gas 4. Put the meatballs on a tray lined with foil, season and cook for 20 mins until cooked through. Meanwhile, bring a pan of salted water to the boil, add the orzo and cook for 4 mins, then add the asparagus and simmer for 4 mins more. Drain, then tip back into the pan along with the meatballs and crème fraîche, mix and season well.

Method 2

Ingredients:

- 1 lb of ground meat (such as beef, pork, or turkey)

- 1 cup of orzo pasta

- 1 bunch of asparagus, trimmed and cut into small pieces

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 can of diced tomatoes

- 1 cup of beef or vegetable broth

- 1 teaspoon of dried oregano

- Salt and pepper to taste

- Grated Parmesan cheese for serving

Here's how to make it:

1. In a large skillet, brown the ground meat over medium-high heat until cooked through. Remove from the skillet and set aside.

2. In the same skillet, add the chopped onion and cook until softened. Add the minced garlic and cook for another 30 seconds.

3. Add the orzo pasta and cook, stirring occasionally, until it starts to brown slightly.

4. Add the diced tomatoes, beef or vegetable broth, dried oregano, salt, and pepper. Stir well to combine.

5. Bring the mixture to a simmer, then cover and cook for about 10 minutes, or until the orzo is cooked through.

6. Add the cooked ground meat and asparagus pieces to the skillet. Cook for an additional 5 minutes, or until the asparagus is tender.

7. Serve the Asparagus & Meatball Orzo hot, topped with grated Parmesan cheese. Enjoy!

Comments

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