Orzo Salad and Herb Meatballs
Orzo is a delicious Italian pasta, shaped to resemble grains of rice. It is has a nice firm texture and is excellent for pasta salads. Combined with meatballs and Italian inspired vegetables this makes a delicious one-bowl lunch or supper.
View the method
- 300g uncooked orzo pasta
- water for cooking
- 1/2 cup artichokes, drained (get these at your deli)
- 2 tbsp canned black olives, drained
- 1 cucumber, seeded and sliced
- 2 fresh tomatoes, chopped coarsely
- 150g crumbled feta cheese
- 1/2 cup roasted pine nuts
- juice 1 lemon
- bunch of fresh parsley, chopped
- 1 tbsp olive oil
- 2 onions, finely chopped
- 1 clove garlic, crushed
- 1 tsp dried oregano
- 200g Prime Beef Mince
- salt and pepper to taste
- handful fresh parsley, chopped coarsely
Back to ingredients
- Cook pasta in a large saucepan of lightly salted water, for 8 to 10 minutes or until al dente. Drain and pour over a little olive oil before cooling.
- Drain liquid from artichoke hearts and olives and mix together with all salad ingredients.
- For meatballs, heat oil in a non-stick frying pan and fry onions and garlic over a moderate heat until they begin to soften. Add oregano and simmer for a further few minutes, before transferring to a bowl and combining with mince. Form very small meatballs and fry in a little oil pan for 10 to 15 minutes until cooked.
- Pour in a little tomato salsa into the pan to coat meatballs, and roll in fresh herbs before serving over orzo salad. Add vinaigrette and additional fresh chopped herbs as desired.