Lamb Meatballs in Tomato Sauce with Orzo Lamb Meatballs with Tomato Orzo

Preheat the oven to 200°C.

Finely dice the onion, mince the garlic, and grate the carrot and zucchini. Set aside.

In a large bowl, combine the ground lamb, half the diced onion, half the minced garlic, breadcrumbs, egg, 1/2 tsp salt, 1/4 tsp pepper, oregano, and cumin. Mix gently with your hands until just combined.

Shape the mixture into 12 equal meatballs (about 2 tablespoons each). Place on a baking sheet lined with parchment paper.

Bake the meatballs for 12–15 minutes until browned and cooked through (internal temperature 71°C).

While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the remaining onion and garlic, and sauté for 3 minutes until softened.

Add the grated carrot and zucchini to the skillet, cook for 2 minutes, then pour in the crushed tomatoes, remaining salt and pepper. Simmer for 10 minutes, stirring occasionally.

Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente (about 8 minutes). Drain.

Add the baked meatballs to the tomato sauce and simmer for 2 minutes. Serve over the orzo, topped with grated Parmesan.