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Orzo Salad and Herb Meatballs

Serves 4
Prep time: 10 minutes
Cooking time: 30 minutes

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.



  • 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

For Meatballs

  • 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
View the method
  1. 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.
  2. Drain liquid from artichoke hearts and olives and mix together with all salad ingredients.
  3. 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.
  4. 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.
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