Meatballs Orzo Recipes

Steps:

• In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes. Stir in broth; heat to boiling. Stir in pasta and meatballs. Heat to boiling; reduce heat to low. Cover; cook 10 minutes, stirring occasionally.
• Stir in tomato. Cover; cook 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.

Steps:

• Remove the casings from each sausage link, then pinch about 1 teaspoon sausage with your fingers and roll it into a mini meatball. Repeat with remaining sausage. (Each link should yield 10 to 13 meatballs.) Brown the meatballs in a large cast-iron, enameled cast-iron or nonstick skillet over medium heat, until nicely browned all over, about 6 minutes total.
• Add the chicken stock to the pan along with the orzo. Cover and simmer on medium heat for 5 minutes. Lift the lid and give it a stir, making sure no pasta is sticking to the pan. Add the kale, nestle it in, then cover and simmer another 2 minutes. Lift the lid and add the juice from half the lemon (cut the remaining half into wedges). Stir and simmer until the orzo is just al dente, an additional minute or so. Season to taste with a pinch of salt if needed.
• Divide among shallow bowls and garnish with plenty of grated Parmesan, along with extra lemon wedges and parsley. And crusty bread. Always.

Steps:

• Position a rack in the upper third of the oven; preheat to 425˚ F. Line a rimmed baking sheet with parchment paper. Combine half of the spinach, the onion and garlic in a food processor; pulse to make a coarse paste. Transfer all but 1/4 cup of the paste to a large bowl.
• Add the turkey, panko, egg and 1/4 cup Parmesan to the bowl. Season with 1/2 teaspoon salt and a few grinds of pepper and mix to combine. Form into 12 meatballs and place on the baking sheet.
• Bake the meatballs until golden and cooked through, about 15 minutes. Switch the oven to broil and broil the meatballs until browned on top, 1 to 2 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the orzo and artichokes and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the reserved 1/4 cup spinach paste, 1/2 teaspoon salt and a few grinds of pepper; stir to coat the orzo. Pour in the chicken broth, bring to a simmer, cover and cook, stirring occasionally, until most of the broth is absorbed and the orzo is saucy but still al dente, about 10 minutes. Add 1/2 cup water and the remaining spinach; bring to a simmer, uncovered. Cook, stirring occasionally, until the spinach wilts but is still bright green, 1 to 2 minutes. Stir in the remaining 1/4 cup Parmesan.
• Divide the orzo among shallow bowls. Top with the meatballs.

Steps:

• In a large skillet, saute onions in olive oil until tender.
• Add beef broth, bring to a boil.
• Stir in orzo, meatballs and tomatoes, return to a boil.
• Cover & reduce to medium heat. Simmer for about 8 minutes.
• Serve in bowls, sprinkle grated parmesan cheese ontop if desired.

Steps:

• Grate onion; squeeze out excess liquid. Transfer to a bowl (you should have 1/2 cup onion). Add pork, egg, fennel seeds, cheese, and 1/2 teaspoon salt; stir until just combined (do not overmix). With dampened hands, roll mixture into 24 balls, each about 1 1/2 inches in diameter.
• In a medium pot, bring broth and 1 cup water to a boil. Add orzo; cook 5 minutes. Add meatballs, reduce heat to low, cover, and cook, stirring once, until cooked through, 6 to 7 minutes more. Stir in lemon juice; season to taste. Serve with a drizzle of oil, more cheese, pepper, dill, and lemon wedges.

Steps:

• Chop half the basil leaves and reserve the rest for serving. Mix the chopped basil with the mince, garlic and oregano. Season and roll into 20-24 meatballs.
• Heat the oil in a frying pan over a fairly high heat and brown the meatballs all over for 5-6 mins. Stir in the passata and bring to the boil. Turn down to a simmer and cook for another 10 mins.
• Bring a large pan of water to the boil and cook the orzo following pack instructions. Once cooked, drain and spoon onto a serving platter or individual plates. Top with the meatballs, then shave over the Parmesan and scatter with the reserved basil leaves.