Ready To Eat Meatballs and Orzo Caprese Salad
with Pesto Vinaigrette and Fresh Bocconcini- Soy
- Wheat
- Milk
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Wheat
- Peanuts
- Triticale
- Sulphites
Ingredients: Beef meatballs (soy, wheat) (beef, water, toasted wheat crumb, soy protein concentrate, salt, sugars (dextrose), dehydrated garlic, dehydrated green bell pepper, dehydrated red bell pepper, hydrolyzed vegetable protein (corn, soy), spices, natural flavour, chili pepper, dehydrated parsley, canola oil) • Orzo (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Baby tomato • Bocconcini cheese (milk) (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Red wine vinegar • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Ingredients
300 g
Beef Meatballs
(Contains: Soy, Wheat)
170 g
Orzo
(Contains: Wheat)
56 g
Baby Spinach
113 g
Baby Tomatoes
100 g
Bocconcini Cheese
(Contains: Milk)
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2.15 g
Italian Seasoning
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May be present: Soy, Sulphites)
Not included in your delivery
2 tbsp
Oil*
1.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a large pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Add orzo to the boiling water.
- Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Strain orzo, then rinse under cold water. Strain well.
- Meanwhile, line a baking sheet with parchment paper.
- On the prepared baking sheet, arrange meatballs.
- Roast in the middle of the oven for 10-12 min, until browned and cooked through.**
- To a large bowl, add vinegar, half the pesto and 1/2 tbsp (1 tbsp) Italian seasoning, then whisk to combine.
- Add meatballs and orzo to the bowl, then toss to coat. Set aside in the fridge to cool.
- Meanwhile, roughly chop spinach.
- Halve tomatoes.
- Halve bocconcini, then season with salt and pepper.
- To the bowl with orzo-meatball mixture, add tomatoes, bocconcini, spinach and half the Parmesan.
- Toss to combine. Season with salt and pepper.
- Divide Caprese meatball orzo salad between bowls.
- Sprinkle with remaining pesto and remaining Parmesan.
If you've opted to get RTE meatballs, before starting, preheat the oven to 450°F.
Line a baking sheet with parchment paper. On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min, until browned and cooked through.**
Add RTE meatballs to the bowl with orzo. Follow the rest of the recipe as written.
