Turkey Meatballs with Roast Pepper Sauce & Orzo

Ingredients

• 4 peppers (600 g)
• 3 tbsp (45 ml) olive oil
• 20 oz (560 g) turkey mince
• 6 tbsp (40 g) whole-wheat breadcrumbs
• 1 1/2 tbsp (3 g) dried oregano
• 1/2 tsp (1 g) black pepper
• 2 cups (500 g) passata
• 4 garlic cloves (12 g), minced
• 5 cups (160 g) baby spinach
• 7 oz (200 g) whole grain orzo
• 2/3 cup (80 g) mozzarella

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Method

1. Heat the oven to 220°C (425°F). Quarter the peppers and roast them cut side down with a spoon of the oil, 25 minutes, until the skins blister and the flesh slumps.
2. Work the breadcrumbs, oregano and pepper into the turkey, roll sixteen loose meatballs and add them to the tray for the last 18 minutes, turning once, until they read 74°C (165°F) inside.
3. Blitz the roast peppers in a blender with the passata, the garlic and another spoon of oil until smooth. Warm the sauce in a wide pan 4 minutes and wilt the spinach into it.
4. Boil the orzo 9 minutes, until just tender, and save a cup of the water.
5. Fold the orzo through the sauce, loosening with its water. Sit the meatballs on top, tear over the mozzarella and grill 2 minutes.