master

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.

Ethan Mick

with Green Beans & Orzo

Harissa Meatballs & Tomato Sauce

Ground Beef

Orzo Pasta

8-Ounce Can Tomato Sauce

Sweet Peppers

Green Beans

Garlic

Red Harissa Paste

Capers

Panko Breadcrumbs

Mascarpone Cheese

Whole Dried Oregano

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.

Prepare the ingredients:

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.

Form & start 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.

Make the sauce & finish the meatballs:

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.

Cook the pasta & green beans:

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!