One-pot harissa meatball orzo

Method

1. Heat a splash of oil in a large lidded casserole over a medium heat. Add the onion with a pinch of salt and cook for about 10 minutes until softened. Tip half into a large bowl, then return the pan to the heat and add the peppers. Reduce the heat to low and cook for about 15 minutes, stirring occasionally, while you make the meatballs.
2. Meanwhile, add the garlic, parsley stalks, egg and lamb mince to the large bowl of onion. Season with salt and pepper and mix together, really working the mixture to properly break down the mince. Use your hands to divide the mince mixture into 12 evenly sized meatballs.
3. Once the peppers have had their time, scrape them to one side of the pan and add the meatballs. Cook, turning every now and then, for about 5 minutes or until browned all over. Stir the passata, stock, harissa and oregano into the pan and bring to a simmer. Cover and simmer gently for 10 minutes.
4. Stir the orzo into the pan, then cover and simmer for a further 10 minutes. Remove the lid, scatter over the mozzarella and cook for a final 5 minutes (uncovered). Sprinkle over the parsley leaves to serve.