Empty My Fridge
One-Pot Italian Meatballs and Orzo - Easy Weeknight Dinner
Ingredients
- Ground beef1 lb
- Salt2 tsp
- Black pepper½ tsp
- Breadcrumb¾ cups
- Parsley · minced⅓ cups
- Parmesan cheese · grated¾ cups
- Garlic2 cloves
- Egg1
- Extra virgin olive oil¼ cups
- Onion1
- Chili flake · crushed flakes1 tsp
- Tomato1
- Beef stock3 ½ cups
- Basil · chopped½
- Soup pasta1 lb
- Ricotta cheese1 cup
Instructions
- Season the ground chuck with salt and pepper, then add the parsley, garlic paste, grated parmesan, breadcrumbs and beaten egg, and mix gently.
- Roll the mixture into meatballs about 1 inch across and set them on a parchment-lined baking sheet.
- Heat the olive oil in a large high-sided pan or heavy pot over medium heat, add the onion with a pinch of salt and cook until soft and translucent.
- Add the red pepper flakes and cook for 30 seconds more.
- Add the tomatoes and stock, bring to a simmer, and season with salt and pepper to taste. Stir in half the basil.
- Add the orzo and stir to coat. Add the meatballs, bring to a simmer, then reduce to low, cover tightly.
- After 15 minutes, check the orzo. If it needs more time, cover and check every 3 minutes.
- Uncover, stir in the remaining basil, spoon dollops of ricotta over the top and serve.
Summarized from Sip and Feast's video. Watch it for the details.
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