One-Pot Italian Wedding Meatball Orzo Dinner

Ingredients

• 1 lb ground beef
• 1 egg
• 0.5 cup grated Parmesan cheese (For the meatballs)
• 0.5 cup whole wheat breadcrumbs (For the meatballs)
• 1 tbsp milk (For the meatballs)
• 1 tsp dried basil (For the meatballs)
• 1 tsp dried parsley (For the meatballs)
• 0.125 tsp black pepper (For the meatballs)
• 0.125 tsp salt (For the meatballs)
• 1 tbsp extra-virgin olive oil (For cooking)
• 1 cup carrots (Diced)
• 1 cup celery (Diced)
• 0.5 cup yellow onion (Diced)
• 1 tbsp garlic (Minced)
• 1 cup frozen spinach
• 1 cup dry orzo
• 1 tsp dried rosemary
• 0.125 tsp black pepper (For the orzo)
• 0.125 tsp red pepper flakes
• 0.125 tsp salt (For the orzo)
• 2 cups low-sodium chicken stock
• 0.5 cup grated Parmesan cheese (Stir in at the end; add extra for serving if desired)

Steps

1. 1

   In a large mixing bowl, combine the ground beef, egg, whole wheat breadcrumbs, 1/2 cup Parmesan, milk, dried basil, dried parsley, 1/8 teaspoon black pepper, and 1/8 teaspoon salt. Mix just until evenly combined; avoid overworking the meat.

2. 2

   Roll the mixture into small round meatballs, using about 1 teaspoon of mixture for each one. Place them on a parchment-lined baking sheet or plate.

3. 3

   Heat the olive oil in a large sauté pan over medium-high heat until shimmering.

4. 4

   Add the meatballs to the pan, working in two batches if necessary to avoid crowding.

5. 5

   Cook the meatballs for about 8 minutes, gently stirring or turning them occasionally so all sides brown. They should be browned on the exterior; they will finish cooking with the orzo.

6. 6

   Transfer the browned meatballs to a plate and set them aside while the orzo cooks.

7. 7

   Reduce the heat to medium. Add the diced carrots, celery, yellow onion, and minced garlic to the same pan, using the remaining oil and browned bits.

8. 8

   Cook the vegetables for about 4 minutes, stirring occasionally, until they begin to soften and the garlic is fragrant.

9. 9

   Add the frozen spinach, dry orzo, dried rosemary, 1/8 teaspoon black pepper, red pepper flakes, and 1/8 teaspoon salt to the pan.

10. 10

    Sauté for 1 minute, stirring, so the orzo is lightly toasted and coated with the pan juices.

11. 11

    Pour in the chicken stock and return the browned meatballs to the pan.

12. 12

    Reduce the heat to medium-low and stir gently so the meatballs and vegetables are evenly distributed.

13. 13

    Cover the pan and cook for about 10 minutes, stirring every few minutes to prevent the orzo from sticking. Continue until the orzo is tender and most of the stock has been absorbed or evaporated.

14. 14

    Remove the pan from the heat. Add the remaining 1/2 cup grated Parmesan and stir until incorporated.

15. 15

    Serve hot, topping each portion with extra Parmesan cheese if desired.

Notes

The recipe states that the meatballs may need to be cooked in two batches depending on pan size. Stir the orzo periodically while covered so it does not stick. Serve with extra Parmesan if desired.

Nutrition per serving

• main
• one-pot
• Italian-inspired
• meatballs
• pasta
• comfort food
• high-protein
• family dinner