50 mins

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For the orzo

1 tbsp unsalted butter

3 tbsp olive oil (divided - 2 tbsp and 1 tbsp)

700g passata

1 yellow onion (diced)

2 garlic cloves (minced)

1 tsp black pepper

1 tsp dried oregano

½ tsp chili flakes

Salt (to taste)

1 tbsp tomato purée

200g orzo (uncooked)

200ml chicken stock (or vegetable stock)

30g grated Parmesan (more for serving)

2 tbsp chopped basil or parsley (more for serving)

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For the meatballs

500g mince (e.g. 70% pork with 30% beef)

2 tbsp breadcrumbs

½ tsp salt

½ tsp black pepper

1 tsp dried oregano

1 tsp dried parsley

2 tbsp milk

2 cloves garlic (grated)

1 egg

20g grated Parmesan

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1. Add the breadcrumbs, salt, pepper, oregano and parsley to a large mixing bowl. Pour in the milk and mix.

2. Add the garlic, egg, parmesan and mince. Mix until just combined.

3. Add a drop of olive oil to your hands to prevent sticking and roll the meat into 2 tablespoon-size balls (4 portions should make approx. 10 meatballs).

4. In a large non-stick skillet, heat butter and two thirds of the olive oil over medium heat. Add the meatballs and brown on all sides, about 8 minutes or until they’re cooked through, turning them 2-3 times. Transfer to a plate, leaving as much fat in the skillet as possible.

5. In the same skillet, add the remaining oil and onion. Cook for 5 minutes over low heat. Add garlic, cook for 2 minutes more.

6. Deglaze with 2 tbsp stock, and scrape the bottom with a wooden spoon to release the brown bits.

7. Add salt, black pepper, oregano and chili flakes. Stir in tomato purée. Cook for 2 minutes. Add orzo and toast for 2 minutes more, stirring constantly.

8. Pour in chicken stock, stir to combine and bring to a boil. Add tomato passata, give it a good stir, cover and let simmer for 15 minutes or until orzo is al dente. Stir from time to time and add more boiling water as needed to make sauce desired consistency.

9. Stir in the basil/parsley and parmesan. Then slide the meatballs back into the skillet. Cover, lower the heat and cook for 5 minutes more. Taste and adjust salt.

10. Spoon the orzo and meatballs into bowls, top with a sprinkle of Parmesan cheese.