Spicy meatballs + gochujang orzo

Sorry, I can't stop writing recipes like a New York Times Cooking meme

For most, Sunday often looks like a roast; although my preference is always to roast a chicken on a Saturday, so there is stock bubbling the next morning. Instead on Sundays, I prefer to simmer down a sauce – something deep red and hot.

It was the first dinner inside the house. The last dinner at that specific table. The rule of three serves me well. Always a salad – in the summer, fresh leaves dressed with the usual – lime miso vinaigrette fired up with a splash of Mother Root Ginger. The next, a cooked green – this time blistered green beans on a bed of whipped feta. And finally, the main event: gochujang sauce, orzo and fluffy meatballs laced with tahini – the key ingredient? Caramelised onions.

For four people (plus leftovers) you’ll need…

Meatballs:

• 200g beef mince (I used Angus chuck)

• 200g lamb mince (20% fat)

• 2 eggs

• 2 tsp salt

• Large handful of panko breadcrumbs

• 3/4 big spoonfuls of Greek yoghurt

• 3 tbsp tahini

• 1 tbsp gochujaru or 1/2 tbsp crushed chilli flakes

• 4 grated garlic cloves

• A handful of chopped herbs (parsley, chives, dill, mint)

Gochujang Orzo: