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.