Cheesy baby marrow “meatballs” with orzo and spicy red wine sauce – Food & Home Magazine
A delicious family-friendly main: cheesy baby marrow “meatballs” on orzo with a spicy red wine tomato sauce. Find this easy, hearty recipe on Food & Home.
Ingredients
- <h3>MEATBALLS</h3>
- 520g baby marrows, coarsely grated
- 280g panko breadcrumbs
- 260g ricotta
- 250ml (1 cup) Parmesan, finely grated + extra, to serve
- 30ml (2 tbsp) fresh oregano, finely chopped
- 20ml (4 tsp) garlic, finely chopped
- 2 large eggs, lightly whisked
- zest of 2 lemons
- 5ml (1 tsp) salt
- pinch freshly ground fine black pepper
- sunflower oil, to shallow-fry
- <h3>ORZO AND SAUCE</h3>
- 185g orzo (pasta rice)
- 10ml (2 tsp) olive oil
- 1 (160g) large onion, peeled and finely chopped
- 5ml (1 tsp) garlic, finely chopped
- 15ml (1 tbsp) tomato paste
- 5ml (1 tsp) sugar
- 5ml (1 tsp) smoked chilli flakes
- 125ml (½ cup) red wine
- 1 (400g) tin chopped tomatoes
- 15ml (1 tbsp) balsamic vinegar
- 5ml (1 tsp) fresh oregano, finely chopped
- 300g fresh vine tomatoes
- salt and freshly ground black pepper, to taste
- handful basil leaves, to garnish
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