Orzo with roasted pepper-tomato sauce & meatballs
Orzo with roasted pepper-tomato sauce & meatballs
778kcal Per person
36g Protein
80g Carbs
35g Fat
6g Fiber
Ingredients
- 1 bell pepper
- 3 ounces orzo (84 g)
- ½ onion
- 1 clove garlic (5 g)
- 1 sun-dried tomato
- 3 ounces 96% lean ground beef (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 ½ teaspoon Italian seasoning (3 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 4 ounces diced tomatoes (112 g)
- 2 ½ tablespoon cream cheese, reduced fat (38 ml)
- 1 tablespoon water (15 ml)
- 1 handful arugula (30 g)
Preparing this recipe
- Preheat the oven to 430 °F (220°C).
- Line a baking sheet with parchment paper.
- Halve the bell pepper, remove the seeds and cut the halves again into quarters. Place the pepper strips skin side up on the baking sheet. Bake in the oven for 15 minutes.
- Cook the orzo according to the package instructions until al dente.
- Finely chop the onion and mince the garlic. Cut the sun-dried tomato into strips.
- In a bowl, mix the ground meat with pepper and salt, knead together and form into small balls with your (wet) hands. Set these aside on a plate.
- Heat half of the oil in a pan. Sauté the onion and garlic for 2 minutes. Add the sun-dried tomato, Italian herbs, paprika and diced tomatoes to the pan and stir together. Let this simmer on low heat for another 5 minutes.
- Then put the tomato sauce, roasted peppers, cream cheese and water in the container of an immersion blender and blend until smooth and creamy. If needed, add a dash more water.
- Heat the remaining oil in the same pan and brown the meatballs all around and cook until almost done, about 5 minutes. Add the sauce to the pan and let it reduce slightly on medium heat. Stir the orzo into the pepper sauce and heat for another 2 minutes.
- Serve the orzo on a (deep) plate and top with a handful of arugula.
Requisites:
- Baking sheet with parchment paper
- Immersion blender
Tip van FitChef
1. If you're short on time, brown the ground meat instead of forming it into meatballs.
2. If you don't have an immersion blender, chop the pepper into pieces and stir it together with the cooking cream into the diced tomatoes.
