Meatballs and pasta... Just different
Jan 23 2023
This kind of one pot dish is always super easy. The best part of it is that the ingredients really blend nicely together and create tons of flavor! You can use beef or chicken or even lamb... For the veggies you can always switch it up and use different ones. Just know that if you use raw ones you might have to blanche them before, this is why I like frozen ones here, it goes faster.
Combine th meat with th parmesan, breadcrumbs, Italian seasoning, garlic granule, the egg an d generous few pinches of salt and pepper. Using an ice cream scooper, form the meatballs ( depending on the schooler's size, you should have 6-8 meatballs)
In a large cast iron heat up the olive oil and cook the meatballs for a few minutes on each side until golden brown to create flavor. Remove them on to a plate until later ( they will not be cooked inside but that is ok, we are not done with them).
Slice the shallot and add it to the pan, scraping the bits of meat with a wooden spoon. Add the orzo and the wine (really scraping the bottom of the pan until nothing sticks). When everything is evenly coated and the orzo slightly toasted add 2 1/2 cups of boiling water (you can do stock for even more flavor) and the veggies and stir. Once it boils add some cream and bring it down to medium. Transfer the meatballs back cover and cook for 6-8 minutes until the pasta are cooked. If you are not sure, you can always check the inside temp of the meatballs with a thermometer and it should be 165F.
Grate some fresh parmesan and enjoy, it is really yummy!