Curried Orzo Meatballs

The PEAT’d Garlic sauce was a match made in heaven for this recipe with the delicious garlic infused sauce and the creamy coconut milk, it makes the perfect sauce to accompany the veggie meatballs.
Orzo is a brilliant base for a week night meal and this recipe will be on repeat when you’ve tried it. Wanting a different flavour to the classic tomato and meatballs, we’ve opted for a curried creamy sauce to go with it. You can use this recipe to get rid of any leftover veggies in the fridge, or perfect for a meal prep Monday.

Serves: 4

40 mins

Ingredients

1 tbsp oil
1 large shallot finely diced
1 clove garlic finely diced
1 jar of PEAT’d Garlic Sauce (150ml water)
250 g veggie meatballs
160g dried orzo
1 tsp tamari
1 thumb size piece of ginger finely chopped
1 red chilli, finely chopped
400 g full fat coconut milk
1 red pepper
1 tsp mustard seeds
1/2 tsp cumin powder
1/2 tsp turmeric
Salt & pepper

Method

Step 1

Start by adding the Orzo with around 300ml water to a pot, generously season with salt and bring to a simmer to cook for around 12-15 minutes

Step 2

Add 1 tbsp olive oil into a large pan, add the finely chopped shallot, mustard seeds and chopped chillies and fry for 5 minutes

Step 3

Add the ginger, chilli and garlic to the pan and continue to fry for a further few minutes before adding the pepper and meatballs and tamari

Step 4

After a few minutes add PEAT’d Garlic sauce, tinned coconut milk, and reduce to a low simmer, add the cumin, turmeric, salt and pepper and pop a lid on top so the meatballs can cook for around 15-20 minutes, you might need to add a splash of water to loosen the mix