The classic method is the one recommended here; no Thermomix adaptation is needed.
Orzo with tomato sauce and meatballs
In the morning: reheat the portion thoroughly and put it, piping hot, into the preheated food flask. A school recipe with clear steps and storage tips.
Prep time: 15 minCook time: 25–30 minServings: 4 servings for the food flask
Classic method
Ingredients
- For the meatballs
- 320 g chicken or turkey meatballs, already cooked
- For the orzo
- 200 g dried orzo
- For the tomato sauce
- 300 g tomato passata
- 1 small onion (approx. 60 g)
- 1 small carrot (approx. 70 g)
- 10 ml oil
- approx. 250 ml water, depending on consistency
- basil and salt, to taste
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How to make it
- Chop the onion and carrot, then sauté them in the oil for 4–5 minutes.
- Add the passata, water and seasoning; simmer for 8–10 minutes.
- Cook the orzo separately according to the packet and add it to the sauce.
- Add the fully cooked meatballs and heat everything through thoroughly. If you are using leftovers from the fridge, reheat the portion to 74°C.
- In the morning, put the hot food into a preheated food flask; make sure it stays at ≥ 60°C until lunchtime.
Nutritional values
Values per serving will be added once the yield and the ingredients actually used have been checked. Unverified estimates are not shown.
Source: From the School lunchbox collection · După gust
Part of: School lunchbox
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