Tomato Orzotto with Kofta-Style Meatballs
with yogurt sauce, fresh herbs & roasted vegetables- Tarwe
- Gluten
- Melk (inclusief lactose)
- Ei
- Mosterd
- Selderij
- Soja
- Gluten
- May contain traces of allergens
Recipe Developer Sarah: "For this recipe, you'll roast the bell pepper and the courgette in the oven. Not only does this save some washing up, but the bell pepper also becomes extra sweet as it roasts – which pairs perfectly with the tangy yogurt sauce!"
Ingredients
4 piece
Beef meatballs with kofta seasoning
(May be present: Ei, Mosterd, Selderij, Soja, Gluten)
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
100 g
Passata
½ sachet(s)
Middle Eastern spice mix
½ piece
Courgette
½ piece
Bell pepper
1 piece
Garlic
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
[Plant-based] butter
125 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 200°C and prepare the stock.
- Slice the courgette into crescents of 1cm thickness. Cut the bell pepper into rough chunks.
- Transfer both to a parchment-lined baking sheet, then drizzle with olive oil and add the Middle Eastern spices.
- Season with salt and pepper, then toss well to coat. Roast for 15 minutes, or until done.
- Crush or mince the garlic.
- Melt a knob of butter in a deep frying pan over high heat and fry the meatballs for 2 - 3 minutes until evenly browned, then remove from the pan and set aside.
- In the same pan, fry the garlic with the orzo for 1 minute over medium heat.
- Add the stock, the passata and the meatballs, then cover with the lid.
- Cook the orzotto for 10 - 12 minutes, stirring regularly, until the liquid has been absorbed.
- Add an extra splash of water as necessary if it seems too dry, then season to taste with salt and pepper.
- Meanwhile, finely chop the fresh herbs.
- In a small bowl, combine the yogurt with half of the fresh herbs. Season to taste with salt and pepper.
- Serve the orzotto on plates with the roasted vegetables alongside.
- Drizzle with the yogurt sauce and garnish with the rest of the fresh herbs.
