Baked Meatballs with Orzo in Roasted Pepper Sauce
These could probably be the best meatballs & pasta you’ll ever make. There’re so many hidden layers of flavors in this dish. The meatballs are tender but firm, made with ground beef and ricotta. Then drenched in a rich eggplant & roasted bell pepper tomato sauce together with the orzo. Good news! You only need one pan to cook the entire dish.
Author: Servingdumplings/Photo credit to servingdumplings.com
Ingredients
- 200 g (7 ounces) orzo
- 150 g (5 ounces) grated mozzarella
- 1 eggplant, sliced into small cubes
- 1 can (400 g/15 oz) crushed tomatoes
- 1 small jar (280 g/10 oz) roasted bell peppers, liquid drained
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 250 ml (1 cup) chicken stock
- 1 tsp each: smoked paprika, dried oregano, dried thyme, dried basil, chili flakes
- salt + black pepper
- fresh thyme, for sprinkling
- olive oil
- meatballs
- 500 g (1.1 pound) ground beef
- 1 egg
- 3 tbsp bread crumbs
- 2 tbsp milk
- 3 tbsp ricotta or heavy cream
- 1 tsp each: smoked paprika, dried oregano, cumin
- 1 garlic clove, minced or grated
Instructions
- Let me guide you through the recipe with this step-by-step VIDEO.
- In a high speed blender add crushed tomatoes, stock, roasted peppers and tomato paste. Blend until smooth.
- Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes.
- In the meantime, cut the eggplant, slice the shallot and mince the garlic.
- Add the beef, egg, garlic, ricotta, seasoning, salt and pepper to the breadcrumbs. Mix just until combined, using your hands. Roll the meat into balls.
- In a large oven-proof skillet, heat 3 tbsp olive oil over medium heat. Brown meatballs on all sides, remove from skillet.
- In the same skillet, add shallot and garlic, cook for 2-3 minutes until soft. Add 3 tbsp olive oil, then the eggplant cubes. Cook for 5 minutes, then add in orzo. Stir and cook for 1 minute. Whisk in tomato sauce, salt, pepper and the seasoning. Bring to a boil, cover and simmer on very low heat for 8 minutes until the sauce has thickened slightly. Stir from time to time with a wooden spoon. If needed, add a little bit of water.
- In the meantime, preheat the oven to 200°C (400°F).
- Add meatballs to the sauce, simmer for 5 minutes or until the orzo is al dente. Sprinkle with cheese and fresh thyme. Place in the oven until the mozzarella is melted and golden, about 10 minutes. Serve!
