Do you have pandemic pasta burnout yet? I say bring on the carbs in these crazy times! Here’s a pasta recipe that requires minimal ingredients in your pantry, but tastes like you’re putting something really special on the table. These kofta meatballs and orzo in a cheesy tomato sauce, are seriously the adult version of your favorite, or maybe not so favorite, childhood meal- SpaghettiOs.

My version elevates the classic canned pasta with flavors of the Middle East- teeny tiny kofta meatballs spiced with garam masala, cumin, and allspice, and a cheesy, harissa, and smoked paprika flavored tomato sauce made with a humble jar of tomato paste and chicken stock. Everything gets topped with crispy spiced chickpeas, a dollop of yogurt, and some parsley leaves for freshness.

It’s nostalgic, it’s sophisticated, it wears grown up pants, and will satisfy young and old appetites alike. Adulting never tasted so good.

Kofta Meatballs and Orzo in a Cheesy Tomato Sauce AKA Adult SpaghettiOs

Ingredients:

Kofta Meatballs

1 lb ground beef

1 C parsley leaves

1 Tbsp garlic, minced

1 medium shallot, roughly chopped

2 tsp garam masala

1 tsp ground cumin

1 tsp kosher salt

1/4 tsp ground allspice

1/4 tsp paprika

pepper

Orzo in a Cheesy Tomato Sauce

2 Tbsp olive oil

1/2 C onion, diced small

4 cloves garlic, minced

3 anchovy filets

1 tsp kosher salt

1 tsp harissa powder

1/4 tsp smoked paprika

7 oz tomato paste

48 oz low sodium chicken stock

2 Tbsp lemon juice

1 parmesan rind

1 lb orzo, cooked al dente

Crispy Chickpeas

1/4 C olive oil

3/4 C chickpeas, cooked and drained

1/4 tsp kosher salt

1 tsp sumac

Optional Toppings

plain yogurt

parsley leaves

Make the cheesy tomato sauce. In a large dutch oven, heat 2 Tbsp olive oil over medium heat. Add onion, garlic, anchovies, 1/2 tsp salt, harissa powder, and smoked paprika to the oil, and stir to combine. Cook until the onions have softened, approximately 5 minutes. Add tomato paste and cook for an additional 1-2 minutes, then add the chicken stock, lemon juice, and parmesan rind. Stir everything together and bring to a boil. Once boiling, reduce the heat to to low-medium low, and simmer the sauce, uncovered for 20 minutes. Remove the parmesan rind from the sauce, and puree with an immersion blender or regular blender until smooth. If pureeing with a blender, return the tomato sauce to the pot, season to taste with salt-approximately 1/2 tsp more, and mix in the cooked orzo.

While the sauce is simmering, make the kofta meatballs. In a food processor, combine all the ingredients, and pulse until the meat mixture is smooth. Roll into 3/4”-1” balls and place on a large, lightly greased, baking sheet. Broil the meatballs on high in the oven until browned on the outside and cooked all the way through, approximately 10-15 minutes. Add the meatballs to the orzo and tomato sauce, and stir to combine.

In a frying pan heat olive oil over medium-medium high heat. Add chickpeas and spices, and cook until the chickpeas are brown and crispy, stirring as they fry to ensure even browning. Remove chickpeas with a slotted spoon and drain on a paper towel lined plate or bowl.

Serve in orzo and meatballs in bowls and top with a dollop of yogurt, crispy chickpeas, and a few parsley leaves.