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.
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.
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.
Cook the orzo following the packet instructions. Drain well.
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.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.