500g 20% fat beef mince
2 tbsp olive oil
1 large onion, finely chopped
6 garlic cloves, thinly sliced
2 tsp paprika
1 heaped tbsp dried oregano
2 tbsp tomato purée
2 x400g cans chopped tomatoes
300g orzo
50g unsalted butter
1 heaped tsp pul biber
150g Greek yogurt, to serve
1 Put the beef in a large bowl, season with salt and pepper and mix in using your hands. Form into balls (you should have about 40, at around 13g each). Set aside.
2 Heat the oil in a large lidded pan over a medium-high heat and fry the onions until beginning to soften and turn golden, about 5-6 mins. Add the garlic and cook for 2 mins until softened but not browned.
3 Add the koftas and cook for 6-7 mins until browned all over, being careful not to stir too much as they will break. Instead, gently shake the pan to move them.
4 Add the paprika, oregano, tomato purée, tomatoes, and 1 tbsp sugar, and season with salt and pepper. Shake the pan to mix and leave to cook for 5-6 mins, then carefully stir in the meatballs (they should be just cooked and firm enough to stir now). Cover and cook for 10 mins.
5 Remove the lid, scatter in the orzo and pour in 500ml water. Stir well. Cook for 20 mins until the orzo is cooked and has absorbed the liquid. 6 Melt the butter in a small saucepan over a medium-low heat, add the pul biber and turn off the heat. Allow to infuse for a minute or so, swirling the pan. Serve the orzo and koftas, dolloped with yogurt and the spiced butter poured over.