Orzo with Roasted Red Pepper Sauce & Meatballs
932 kcal per person
62g Protein
86g Carbs
38g Fat
8g Fiber
Ingredients
- 1 bell pepper
- 3 ounces orzo (84 g)
- ½ red onion
- 1 clove garlic (5 g)
- 2 sun-dried tomatoes
- 5 ounces 96% lean ground beef (140 g)
- 1 ½ tablespoon olive oil (23 ml)
- 2 teaspoons Italian seasoning (4 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 6 ounces diced tomatoes (168 g)
- 2 fluid ounces yogurt, nonfat (60 ml)
- 1 handful arugula (30 g)
- 1 ounce Parmesan cheese (28 g)
Preparing this recipe
- Preheat the oven to 430°F (220°C).
- Line a baking sheet with parchment paper.
- Quarter the bell pepper and remove the seeds. Place the bell pepper pieces skin side up on the baking sheet. Roast for 15 minutes.
- Meanwhile, cook the orzo according to the package directions until al dente.
- Finely chop the onion and garlic. Thinly slice the sun-dried tomatoes. In a bowl, combine the ground beef with a pinch of salt and pepper. Shape into small meatballs.
- Heat half of the oil in a sauté pan over medium heat. Cook the onion and garlic for 2 minutes. Stir in the sun-dried tomatoes, Italian seasoning, paprika, and diced tomatoes. Simmer for 5 minutes.
- Transfer the tomato mixture, roasted bell pepper, and yogurt to a blender or immersion blender cup. Blend until smooth.
- Heat the remaining oil in the same pan. Cook the meatballs for 5–6 minutes, turning occasionally, until almost cooked through. Pour in the roasted bell pepper sauce and gently simmer for 2–3 minutes. Add a splash of water if needed.
- Stir the orzo into the sauce and heat for 2 minutes.
- Serve the orzo and meatballs topped with the arugula and Parmesan.
Requisites:
- Baking sheet lined with parchment paper
- Immersion blender
Tip van FitChef
1. No immersion blender? Finely chop the roasted bell pepper and stir it into the sauce instead.
2. For an extra creamy sauce, let the tomato mixture cool slightly before blending with the yogurt.
