Baked Meatballs with Orzo in Roasted Pepper Sauce

Baked Meatballs with Orzo in Roasted Pepper Sauce

from servingdumplings.com
50 min
4 servings

50 minutes. Baked Meatballs with Orzo in Roasted Pepper Sauce. Beef meatballs with ricotta, pasta and eggplant roasted pepper tomato sauce.

Ingredients

  • 200 g/7 oz orzo
  • 150 g/5 oz grated mozzarella
  • 1 eggplant

    sliced into small cubes

  • 1 can crushed tomatoes

    400 g/15 oz

  • 1 small jar roasted bell peppers

    liquid drained, 280 g/10 oz

  • 3 garlic cloves

    minced

  • 2 tbsp tomato paste
  • 1 shallot

    finely chopped

  • 250 ml/1 cup chicken broth
  • 1 tsp each: smoked paprika

    dried oregano, dried thyme, dried basil, chili flakes

  • salt + black pepper
  • fresh thyme

    for sprinkling

  • olive oil
  • 500 g/1.1 pounds 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

Directions

  1. 1

    In a high speed blender add crushed tomatoes, broth, roasted peppers and tomato paste. Blend until smooth.

  2. 2

    Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes.

  3. 3

    In the meantime, cut the eggplant, slice the shallot and mince the garlic.

  4. 4

    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.

  5. 5

    In a large oven-proof skillet, heat 3 tbsp olive oil over medium heat. Brown meatballs on all sides, remove from skillet.

  6. 6

    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, and add in orzo. Stir and cook for 1 minute.

  7. 7

    Stir 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.

  8. 8

    In the meantime, preheat the oven to 200°C/400°F.

  9. 9

    Add meatballs to the sauce, simmer for 5 minutes or until the orzo is al dente. Sprinkle with mozzarella and fresh thyme. Place in the oven until the mozzarella is melted and golden, about 10 minutes. Serve!