Here, spiced meatballs and a smoky-sweet tomato sauce get a comforting companion in tender orzo pasta and verdant green beans (cooked in the same pot for easy cleanup). It’s all brought together with a touch of creamy mascarpone stirred into the warm pasta just before serving.
Ingredients
- 10 oz Ground Beef
- 4 oz Orzo Pasta
- 1 8-Ounce Can Tomato Sauce
- 4 oz Sweet Peppers
- 6 oz Green Beans
- 2 Garlic
- 1 tbsp Red Harissa Paste
- 1 tbsp Capers
- 1/4 c Panko Breadcrumbs
- 2 tbsp Mascarpone Cheese
- 1 tsp Whole Dried Oregano
Instructions
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Cut the green beans into 1-inch pieces.
Form & start the meatballs:
In a large bowl, combine the beef, breadcrumbs, oregano, and harissa paste. Season with salt and pepper; gently mix to combine. Shape the mixture into 10 tightly packed meatballs; transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally (carefully, as the oil may splatter), 3 to 5 minutes, or until lightly browned on all sides.
Make the sauce & finish the meatballs:
Add the chopped garlic and sliced peppers to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the meatballs, 3 to 5 minutes, or until the sauce is slightly thickened and the meatballs are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
Cook the pasta & green beans:
While the sauce cooks, add the pasta to the pot of boiling water. Cook, uncovered, 6 minutes. Add the green bean pieces. Continue to cook 2 to 3 minutes, or until the pasta is tender and the green beans are slightly softened. Turn off the heat. Drain thoroughly and return to the pot.
Finish & serve your dish:
Add the capers and mascarpone to the pot of cooked pasta and green beans. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished meatballs and sauce over the finished pasta and green beans. Enjoy!