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96p/100mlThis simple one-pot is ideal for anyone looking to reduce their meat consumption without compromising on flavour.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large, lidded, ovenproof frying pan over a medium-high heat. Fry the meatballs for 5 minutes, turning regularly, until browned. Lift out of the pan and set aside.
Reduce the heat to medium and add a splash more oil to the pan, if needed, then add the garlic and fry for 1 minute. Stir in the tomato purée and fry for 1 minute more, then finally add the quartered peppers and fry, stirring, for 2-3 minutes.
Rinse the orzo well, then stir into the pan with the stock and season with salt. Return the meatballs to the pan, scatter over the mozzarella and grind over some black pepper. Cover and bake for 10 minutes, then remove the lid and bake for a final 10 minutes until the meatballs are cooked through and no pink meat remains. Let stand for 5 minutes before scattering with parsley, if using, and serving with green beans.
Eat Flexi meatballs combine minced beef with red peppers, tomatoes and butter beans for added nutrients. Other meatballs will work just as well.
Typical values per serving when made using specific products in recipe
Energy | 2,281kJ/ 543kcals |
---|---|
Fat | 18g |
Saturated Fat | 8.4g |
Carbohydrates | 62g |
Sugars | 8.7g |
Fibre | 6.1g |
Protein | 29g |
Salt | 1.6g |
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£3.50Price per unit
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