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Moroccan-style meatballs with orzo recipe

Moroccan-style meatballs with orzo recipe

8 ratings

Spice up your meatballs with this Moroccan twist on an Italian classic. Lightly spiced with tagine paste and served with garlic and mint yogurt, they're ready in under 40 minutes. See method

  • Serves 4
  • 25 mins to prepare and 10 mins to cook
  • 593 calories / serving
  • Freezable
  • Healthy


  • 1 x 680ml jar passata
  • 1 small onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 tbsp tagine paste
  • 500g beef steak mince
  • 300g (10oz) orzo
  • 200g (7oz) fat-free Greek yogurt
  • handful fresh mint, chopped
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    5g 27%
  • Sugars

    14g 15%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 69.6g Protein 45.6g Fibre 2.5g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the passata, onion and two thirds of the garlic in a small casserole or baking dish. Warm in the oven for 10 minutes.
  2. Meanwhile, mix the tagine paste into the steak mince, season, then roll the mixture into 24 meatballs. Add the meatballs to the passata mixture and return to the oven for 15-20 minutes, or until cooked through.
  3. Cook the orzo following the packet instructions. Drain well.
  4. Mix the yogurt with the remaining garlic and mint; season. Serve the meatballs and sauce over the orzo with a drizzle of the yogurt.

Freezing and defrosting guidelines

You can freeze the raw meatballs. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Italian recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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