Orzo with tomato sauce and cheese balls

Heat a splash of olive oil in a pan over the heat and cook the vegetarian mince until crumbly. Season with salt. 

Heat a splash of olive oil in a second pan and sauté the garlic cloves in it. Add the pasta sauce and let it simmer over low heat.

Cook the orzo until tender in salted water. Drain. 

In a bowl, combine the Grana Padano cheese, egg, and breadcrumbs. Add the vegetarian ground meat and mix everything well. Roll small balls from the mixture and fry them until crispy in a dash of olive oil in a pan over heat. 

Bring a generous amount of water to a boil in a saucepan, season with salt, and cook the orzo until done. Drain the orzo. 

Remove the garlic cloves from the sauce. Mix the orzo and cheese balls into the tomato sauce, then stir in the mascarpone.

Divide the orzo among bowls and garnish with a few basil leaves and a drizzle of olive oil. Serve with a few slices of bread.

In collaboration with njam!

Recipe by Chef Sarah Puozzo from the program ‘Fast, Easy & Delicious’

Photos of Kaat Bosch