Mint Lamb Polpette & Orzo

• Ground lamb(500 g)
• Breadcrumbs(50 g)
• Parmesan(70 g)
• Eggs(1)
• Garlic(3 cloves)
• Fresh mint(3 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Olive oil(2 tbsp)
• Onion(1)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Dried Oregano(1 tsp)
• Chili flakes(¼ tsp)optional
• Orzo(220 g)
• Chicken Broth(400 ml)

Method

1. 1

   Finely grate {Garlic}, finely chop {Fresh mint}, and finely dice the {Onion}. In a bowl, mix {Ground lamb}, {Breadcrumbs}, {Parmesan}, {Eggs}, half the {Garlic}, {Fresh mint}, {Salt}, and {Black pepper} until just combined. Roll into 16 small meatballs.

   ~14 min

2. 2

   Heat {Olive oil} in a large deep skillet over medium heat. Add the meatballs and cook until lightly golden on most sides, 6–8 minutes. Transfer to a plate.

   ~8 min

3. 3

   In the same skillet, cook the {Onion} with the remaining {Garlic} for 3 minutes until softened. Stir in {Tomato paste}, {Oregano}, and {Chili flakes} for 1 minute. Add {Canned tomatoes}, {Chicken Stock}, and {Orzo}, then bring to a gentle simmer.

   ~6 min

4. 4

   Return the meatballs to the skillet, nestling them into the sauce and orzo. Cover and simmer for 12 minutes, stirring once or twice, until the orzo is tender and the meatballs are cooked through.

   ~12 min

5. 5

   Uncover and stir in {Parmesan} and {Fresh mint}. Cook for 2 more minutes until the sauce thickens and glosses the orzo. Taste and season with extra salt and pepper if needed.

   ~2 min

6. 6

   Spoon into warm bowls and serve with extra Parmesan over the top if you like.

   ~0 min