Cheesy baby marrow “meatballs” with orzo and spicy red wine sauce – Food & Home Magazine

Name: Cheesy baby marrow “meatballs” with orzo and spicy red wine sauce – Food & Home Magazine
Ingredients: MEATBALLS; 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; ORZO AND SAUCE; 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; freshly ground black pepper; handful basil leaves, to garnish

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These cheesy baby marrow “meatballs" with orzo and spicy red wine sauce are a hearty vegetarian dinner packed with flavour and perfect for cosy weeknights.

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