Cheesy Tomato Meatball Bake with Orzo and Loaded Veg

Method

Step 1

Start by adding half of the courgette (squeezed in a tea-towel to remove the excess moisture), pork mince, 1 egg, garlic powder, onion powder and a pinch of salt and pepper. Mix with your hands until thoroughly combined.  

Step 2

Shape the mixture into around 25 meatballs, trying to achieve the same size across all of the meatballs. Transfer to a shallow roasting tray.  

Step 3

To a large non-stick, ovenproof frying pan, add the rapeseed oil. Heat the pan over a high heat, then add around 12 meatballs to the pan and fry in batches  for around 12 minutes, rotating the meatballs balls once browned. Remove from the pan and cook the next batch.  

Step 4

Preheat your grill to 200°C. 

Step 5

Set the meatballs aside and add the onion, broccoli stalks and the remaining grated courgette. Season with salt and pepper and fry for around 6 minutes, adding the garlic during the last couple of minutes. 

Step 6

Add the plum tomatoes, (breaking up with a spoon or spatula) passata, oregano and a pinch of salt and pepper into the pan. Cook for 5 minutes over a high heat, then reduce the heat to medium and add the orzo, the remaining broccoli and stock into the pan.   

Step 7

Cook uncovered for 12 minutes, stirring occasionally. Finish with the meatballs and mozzarella and transfer to the  grill for 7-10 minutes, or until bubbly and serve.