One-Pot Meatball, Tomato & Courgette Orzo

Boil a kettle

Add the pork & beef ragù mince to a bowl with the panko breadcrumbs and a generous pinch of salt and pepper and mix thoroughly to combine

Divide the mixture into 10 [20] and shape them into meatballs

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat

Once hot, add the meatballs and cook for 3-4 min, turning occasionally, until browned all over

Once done, transfer the browned meatballs to a plate and set aside

Reserve the pan

Whilst the meatballs are browning, peel and finely chop the brown onion[s]

Return the reserved pan to a medium heat and add the chopped onion with pinch of salt

Cook for 4-5 min or until beginning to soften

Whilst the onion is softening, peel and finely chop (or grate) the garlic

Top, tail and chop the courgette[s] into quarters, then into bite-sized pieces

Dissolve 1/2 [1] Knorr beef stock cube in 400ml [750ml] boiled water

Once the onion has softened, add the chopped garlic, chopped courgette and orzo and cook for 1 min, stirring to coat everything in the oil

Add the beef stock with the tomato frito, balsamic vinegar and a generous grind of pepper and give everything a good mix up

Top the orzo with the browned meatballs and cook, covered, for 12-15 min or until the orzo is tender and the meatballs are cooked through (no pink meat!) – this is your meatball, tomato & courgette orzo

Tip: Keep an eye on the orzo and stir it to stop it from sticking!

Whilst everything is cooking, chop the basil finely, including the stalks