Waitrose and Partners
Meatball, pepper & orzo bake

Meatball, pepper & orzo bake

This simple one-pot is ideal for anyone looking to reduce their meat consumption without compromising on flavour.

4.5 out of 5 stars(16) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins
  • Plusstanding

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.


  • 1 tbsp Essential Olive Oil, plus a splash, if needed
  • 336g pack 12 Eat Flexi British Beef Tomato Red Pepper Meatballs
  • 2 clove/s garlic, crushed
  • 1 tbsp heaped tbsp Essential Tomato Purée
  • 230g jar Fragata Pimiento Piquillo Peppers, drained, peppers quartered
  • 250g orzo
  • 350ml chicken or vegetable stock
  • 150g ball Essential Italian Mozzarella, drained and roughly torn
  • Flat leaf parsley, roughly chopped, to serve (optional)
  • 200g steamed green beans, to serve


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

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


2,281kJ/ 543kcals



Saturated Fat












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4.5 out of 5 stars16 ratings

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