Italian baked meatballs and orzo

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Heat 2 tsp olive oil in a shallow flameproof baking dish (with a lid), then brown 12 meatballs all over. Remove with a slotted spoon and set aside.
2. Add 1 chopped onion, 3 crushed garlic cloves and 1 tbsp bruised fennel seeds to the dish, then fry for 10 minutes or until softened.
3. Stir in 2 tsp dried Italian herbs, 150g pitted chopped black olives and 2 x 400g tins of chopped tomatoes, rinsing out each tin with 100ml water and adding to the dish.
4. Bring the sauce to a simmer, then add the browned meatballs along with 250g dried orzo. Cover with foil and bake for 15-20 minutes or until the orzo is tender and the meatballs are cooked through.
5. Heat the grill to medium-high. Remove the foil, dot 125g torn mozzarella over the meatballs, then grill until golden and bubbling.
6. Scatter with a pinch of chilli flakes, a small handful of fresh basil leaves and freshly ground black pepper to serve.