Lamb and Herb Meatballs with Orzo Pasta.

 

To make the meatballs add a bunch of mixed herbs - chopped very finely (I used parsley, mint, orgegano, marjoram, rosemary, sage and chives), to the minced lamb along with a pinch of chilli flakes a couple of grated or finely chopped garlic cloves, a teaspoon or two of ground cummin, a dash of lemon juice, salt and pepper then mix thoroughly - the best way to do this is with your hands and when you think you have done enough keep going a little longer.

Form the mince and herb mix into meatballs by rolling in the palm of your hands then set aside in a fridge to firm up.

Add chopped carrot, onion and celery to a pan with a little oil and fry on a medium low heat until the onions are translucent. Season with salt and pepper and add a small amount of chili flakes. 

Add a dash of wine and increase the heat to burn off the alcohol the add the orzo pasta and cover with water. Bring it up to the boil and then reduce to a simmer (you may need to add more water as the orzo cooks and asorbs the water).

About ten mins before the pasta is cooked start to fry the the meatball in a sperate pan until they are coloured all over and cooked through.

While the meatballs are cooking add chopped cavolo nero and chopped parsley to the pasta pan and cook through (kale or any other seasonal green such as spinach would work just adjust the cooking time to suit the leaf).

Serve in a bowl with the meatballs on top.