Tomat och oregano orzo med nötköttskoftor

👩‍🍳 Gör så här

1. 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. 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. 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. 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. 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. 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.