Greek ballekes with orzo and confige cherry tomatoes pesto style

Confirm tomatoes: Preheat the oven to 200 ° C.

Put the cherry tomatoes, the halved garlic ball and the rosemary sprigs in a large baking dish. Mix with olive oil and season with salt and pepper.

Roast the tomatoes in the oven for 35 minutes.

Squeeze the soft garlic from the skin and mix it with the tomatoes. .

Greek balls: Mix the ground beef, breadcrumbs, dill, mint, oregano, garlic powder, feta, pepper and salt. Form balls of this.

Heat some olive oil in a large pan and brown the balls. Set them aside.

Orzo and sauce: Chop an onion and fry it in the same pan in which you baked the balls. Add an extra dash of olive oil if necessary.

Add the orzo to the onion and extinguish with the broth. Let this cook for 5 minutes.

Meanwhile, grate the Parmesan cheese and finely chop the basil.

Add the confessed tomatoes, the Parmesan cheese, chopped basil, pine nuts and the meatballs to the Orzo. Season with salt and pepper.

Let it simmer for another 5 minutes under the lid.

Serve: Serve the dish with fresh basil leaves. If you like a little bit, you can add a finely chopped chili pepper to the sauce.