Mediterranean Orzo Bake with Lamb Meatballs

Name: Mediterranean Orzo Bake with Lamb Meatballs
Cook time: 50 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 x 360g jars Ballymaloe 100 Recipe Sauce; 300 g orzo; 400 ml water; 2 tbsp olive oil; 1 tbsp harissa paste; 1 tsp dried oregano; 12 lamb mince meatballs; 200 g block of feta cheese

Serves 4

Cook: 50 mins

Serves 4

2 x 360g jars Ballymaloe 100 Recipe Sauce

300 g orzo

400 ml water

2 tbsp olive oil

1 tbsp harissa paste

1 tsp dried oregano

12 lamb mince meatballs

200 g block of feta cheese

Method

Step 1

Preheat the oven to 190°C (170°C fan).

Step 2

Tear off a large sheet of non-stick baking paper. It should be large enough to overhang the sides of a wide, shallow casserole or to come at least halfway up the sides. You might need to use two pieces. Scrunch it up, then spread it out flat in the casserole, letting it come up and over the sides.

Step 3

Put the sauce and orzo in the lined casserole. Pour the water into the empty jars and swish it around to catch any sauce still clinging to the sides, then pour that into the casserole too along with the olive oil. Make sure they don’t go over the sides of the paper.

Step 4

Season with salt and pepper, add in the harissa and the dried oregano. Stir to combine.

Step 5

Add the meatballs on top, nestling them into the sauce.

Step 6

Crumble the feta over the top.

Step 7

Cook in the preheated oven, uncovered, for 35–45 minutes, until the orzo is cooked. If the sauce looks like it’s burning around the sides of the casserole towards the end of the cooking time, cover it with a lid.

Chef's Tips

Scatter over some chopped fresh basil or parsley (if using), then serve straight to the table with plenty of freshly grated Parmesan on top and garlic bread on the side.

Serving Suggestions & Notes

Boost the Mediterranean flavour: Add in some chopped olives, sun-dried tomatoes or artichoke hearts during the last 15 minutes for an enhanced Mediterranean flavour.