Harissa Meatballs & Tomato Sauce with Shishito Peppers & Orzo

Harissa Meatballs & Tomato Sauce

with Shishito Peppers & Orzo

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 830 Cals/serving
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In this flavorful dish, spiced meatballs and a smoky-sweet tomato sauce get a hearty companion in tender orzo pasta and zesty shishito peppers. It’s all brought together with a touch of creamy mascarpone stirred into the warm pasta just before serving.

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fresh
ingredients
Harissa Meatballs & Tomato Sauce with Shishito Peppers & Orzo
Title
  • 10 oz Ground Beef
  • 4 oz Orzo Pasta
  • 1 8-Ounce Can Tomato Sauce
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 3 oz Shishito Peppers
  • 1 Tbsp Red Harissa Paste
  • 1 Tbsp Capers
  • ¼ cup Panko Breadcrumbs
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Mascarpone Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the shishito peppers; halve crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Combine in a bowl. 

Char the shishito peppers:
2 Char the shishito peppers:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved shishito peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Form & brown the meatballs:
3 Form & brown the meatballs:

Meanwhile, 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 the same pan, 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.

Make the sauce & finish the meatballs:
4 Make the sauce & finish the meatballs:

Add the prepared garlic and sweet 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.

Cook the pasta & serve your dish:
5 Cook the pasta & serve your dish:

Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the capers, mascarpone, and charred shishito peppers to the pot. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished meatballs and sauce over the finished pasta. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the shishito peppers; halve crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the sweet peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Combine in a bowl. 

2 Char the shishito peppers:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved shishito peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Char the shishito peppers:
Form & brown the meatballs:
3 Form & brown the meatballs:

Meanwhile, 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 the same pan, 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.

4 Make the sauce & finish the meatballs:

Add the prepared garlic and sweet 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.

Make the sauce & finish the meatballs:
Cook the pasta & serve your dish:
5 Cook the pasta & serve your dish:

Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the capers, mascarpone, and charred shishito peppers to the pot. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished meatballs and sauce over the finished pasta. Enjoy!