Sun-Dried Tomato Orzo & Meatballs

Directions

1. 1

   Preheat your oven or air fryer to 200C fan. Line a tray with parchment paper.

2. 2

   Combine the meatball ingredients in a bowl. Use a spoon to divide into 16 portions, rolling into balls with your hands as you go. Place the meatballs onto the tray.

3. 3

   Drizzle the meatballs with oil, then bake for 20 minutes until golden brown, turning over halfway through.

4. 4

   While the meatballs are cooking, prepare the orzo. Heat 1 tablespoon of oil in a frying pan over medium heat. Add the onion and garlic, and cook for 2 minutes until beginning to soften.

5. 5

   Tip in the cherry tomatoes and sun-dried tomatoes and cook for a further 3 minutes, until the tomato skins begin to blister. Use the back of a fork to smush them down.

6. 6

   Add the harissa paste and orzo into the pan. Stir to coat the orzo in the sauce and let sizzle for a minute. Then, pour in the stock.

7. 7

   Bring the mixture to a boil, then reduce the heat to a simmer. Cover, and cook, stirring occasionally, for 10 minutes, or until the orzo is al dente. Remove the pan from the heat.

8. 8

   Stir in the vinegar, crème fraiche, and spinach.

9. 9

   Serve a good helping of orzo with the meatballs on top. Finish with a smother of Parmesan.