Tomato & oregano orzo with beef koftas

• 20% beef mince↗500g g
• olive oil↗2 tbsp tbsp
• large onion↗1

  finely chopped

• garlic cloves↗6

  thinly sliced

• paprika↗2 tsp tsp
• heaped tbsp dried oregano1 tbsp
• tomato purée↗2 tbsp tbsp
• x 400g cans chopped tomatoes2

  2 cans (400 g each)

• orzo↗300g g
• unsalted butter↗50g g
• heaped tsp pul biber1 tsp
• Greek yogurt↗150g g

  to serve

Step-by-step instructions

1. 1

   Put the beef in a large bowl, season with salt and pepper and mix in using your hands. Form into balls (you should have about 40, at around 13g each). Set aside.

2. 2

   Heat the oil in a large lidded pan over a medium-high heat and fry the onions until beginning to soften and turn golden, about 5-6 mins. Add the garlic and cook for 2 mins until softened but not browned.

3. 3

   Add the koftas and cook for 6-7 mins until browned all over, being careful not to stir too much as they will break. Instead, gently shake the pan to move them.

4. 4

   Add the paprika, oregano, tomato purée, tomatoes, and 1 tbsp sugar, and season with salt and pepper. Shake the pan to mix and leave to cook for 5-6 mins, then carefully stir in the meatballs (they should be just cooked and firm enough to stir now). Cover and cook for 10 mins.

5. 5

   Remove the lid, scatter in the orzo and pour in 500ml water. Stir well. Cook for 20 mins until the orzo is cooked and has absorbed the liquid.

6. 6

   Melt the butter in a small saucepan over a medium-low heat, add the pul biber and turn off the heat. Allow to infuse for a minute or so, swirling the pan. Serve the orzo and koftas, dolloped with yogurt and the spiced butter poured over.