Make it Scotch

Scotch Beef Margarita Meatball Orzo Pasta for Schools

  • Prep 20+ mins
  • Cook 16 mins
  • Serve 1

Nutrition

  • Energy 559 kcal
  • Fat 16g
  • Sat Fat 5.3g
  • Carbs 58g
  • Fibre 9.1g
  • Protein 42g

Ingredients

Cooking Method

How it's done:

  • 1
    Put the beef in a bowl. Crush ¼ of the beans with a fork and add to the mince along with the oregano, half the garlic and some seasoning.
  • 2
    Mix well then shape into 3–4 balls. Cover and chill until required.
  • 3
    Heat half the oil in a frying pan and gently fry the meatballs, turning, for 10 minutes until browned all over. Stir in the cherry tomatoes and cook, stirring, for 2 more minutes, then turn off the heat, cover with foil and put to one side.
  • 4
    Meanwhile, heat the remaining oil in a deep-frying pan and gently fry the garlic for 30 seconds, to soften without browning. Stir in the orzo.
  • 5
    Next, add the passata, stock and some seasoning. Bring to the boil, stirring, then simmer for about 8 minutes, stirring occasionally, until the pasta and sauce begins to reduce – you should be able to see more pasta than sauce at this stage.
  • 6
    Add the meatballs, cherry tomatoes and pan juices along with remaining beans to the pasta. Stir well, bring back to a simmer and continue to cook gently for a further 3–4 minutes until everything is cooked through. Sprinkle the top with mozzarella, cover and let stand for 5 minutes to melt the cheese.
  • 7
    To serve, garnish with fresh basil and serve straight from the pan accompanied with rocket and red onion salad if liked.
  • 8
    TIP: ** You can use any canned bean for this recipe, just if they mash up well. Try the recipe with lean minced pork as an alternative or as in many Italian recipes, a combination of beef and pork.
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