Tomato Orzo with Beef & Veggie Meatballs

Ingredients

• 3 tablespoons Olive Oil
• 1 medium Red Onion
• 2 clove Garlic
• 150 grams Cherry Tomatoes
• 200 grams Chopped Tinned Tomatoes
• 2 tablespoons Tomato Puree
• 600 ml Low-Sodium Beef Stock
• 200 grams Orzo Pasta
• 50 grams Grated Parmesan
• 2 tablespoons Fresh Basil
• 2 teaspoons Balsamic Vinegar
• 1 small Carrot
• 0.5 medium Apple
• 25 grams Panko Breadcrumbs
• 1 medium Egg
• 200 grams Ground Beef
• 2 teaspoons Fresh Thyme

Instructions

1. Place the small onion, grated carrot, and apple in a food processor and pulse until very finely minced.
2. In a large bowl, combine the minced produce with one crushed garlic clove, breadcrumbs, ground beef, 25g of parmesan, the beaten egg, and thyme.
3. Mix the meatball ingredients thoroughly and roll into small, toddler-sized balls about 2cm in diameter.
4. Heat one tablespoon of olive oil in a pan and sauté the meatballs until browned on all sides and cooked through, then set aside.
5. In a separate large pot, sauté the red onion and remaining garlic in two tablespoons of olive oil until softened.
6. Stir in the cherry tomatoes, tinned tomatoes, and tomato puree, allowing them to simmer for 2-3 minutes.
7. Add the beef stock and orzo pasta to the pot, cover, and simmer for about 12-15 minutes until the pasta is tender and has absorbed most of the liquid.
8. Stir in the remaining parmesan, balsamic vinegar, and fresh basil.
9. Gently fold the cooked meatballs back into the orzo and serve warm.

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