How do you store the Greek Meatballs with Orzo and Confit Cherry Tomatoes Pesto Style?

Name: Greek Meatballs with Orzo and Confit Cherry Tomatoes Pesto Style
Cook time: 50 min
Total time: 50 min
Yield: 4P
Ingredients: Greek Meatballs:; 600 g ground beef; 2 eggs; 1 cup breadcrumbs; 2 tbsp finely chopped dill; 2 tbsp finely chopped mint; 1 tbsp oregano; 1 tsp garlic powder; 1 block of feta, crumbled; Pepper and salt (to taste); Orzo:; 250 g orzo; 700 ml chicken or vegetable broth; Confit Tomatoes Pesto:; 1 kg cherry tomatoes (in various colors); 0.5 bulb of garlic, halved; 1 sprig of rosemary; 1 tbsp olive oil; 75 g freshly grated Parmesan cheese; 0.5 bunch of basil; 1/4 lemon (juice); 40 g pine nuts; Pepper and salt (to taste)

Refrigerator: Store the dish covered in the refrigerator for up to 2 days. Reheat it on low heat and add some broth or passata if the sauce is too thick. Freezer: You can also freeze this dish. Let it cool completely, divide it into portions, and store for up to 3 months in the freezer. Thaw it in the refrigerator and gently reheat it in a pan. Add some broth or passata if needed to refresh the sauce.

Greek Meatballs with Orzo and Confit Cherry Tomatoes Pesto Style

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50min

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Enjoy Greek meatballs with orzo in a pesto-like sauce, combined with confit cherry tomatoes. A delicious one-pan dish!

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Ingredients

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Quantity: 4P

Greek Meatballs:
600 g ground beef
2 eggs
1 cup breadcrumbs
2 tbsp finely chopped dill
2 tbsp finely chopped mint
1 tbsp oregano
1 tsp garlic powder
1 block of feta, crumbled
Pepper and salt (to taste)

Orzo:
250 g orzo
700 ml chicken or vegetable broth

Confit Tomatoes Pesto:
1 kg cherry tomatoes (in various colors)
0.5 bulb of garlic, halved
1 sprig of rosemary
1 tbsp olive oil
75 g freshly grated Parmesan cheese
0.5 bunch of basil
1/4 lemon (juice)
40 g pine nuts
Pepper and salt (to taste)