ITALIAN MEATBALLS WITH ORZO
Add a twist to classic spaghetti and meatballs with garlicky tomato sauce by using orzo pasta - ready in 30 minutes
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 632 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
BAKED TURKEY AND SPINACH MEATBALLS WITH ORZO
Since ground turkey can be dry, we used a flavorful spinach and garlic paste here to help keep it moist. The paste does double duty and helps cut prep time, since it's also used as the flavoring base for the orzo.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 542, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 146 milligrams, Sodium 890 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Sugar 3 grams, Protein 39 grams
PHEASANT MEATBALLS WITH ORZO
If you've got leftover pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 16
Steps:
- To make the meatballs, put the shallot, garlic and pheasant into a blender and process until finely chopped. Add the breadcrumbs, lemon zest and juice, yogurt and egg and blitz once more, until the mixture is clumping together, then tip into a bowl. Add the pistachios and parsley, stir well and season with salt, pepper and nutmeg. Oil your hands and roll the mixture into golf ball-sized meatballs. Put in the fridge to chill.
- Heat oven to 180C/160C fan/gas 4. In a heavy-bottomed, non-stick frying pan or skillet, heat the olive oil and rosemary, and stir to infuse the oil, then add the meatballs and fry for 4-5 mins, turning them carefully to brown all over. Remove from the pan with a slotted spoon, retaining the rosemary oil, and transfer the meatballs to a roasting tin. Put them in the oven for 10 mins to heat through while you cook the pasta.
- Cook the orzo following pack instructions, and drain when al dente, reserving some of the water. Remove the sprigs of rosemary from the olive oil in the frying pan and tip in the pasta along with the spinach, stirring to coat in the infused oil. Warm gently over a low heat then stir in the crème fraîche and Parmesan, plus a little pasta water (or stock, if you have it). Season and divide between plates, topping with the meatballs. Serve with extra Parmesan, if you like.
Nutrition Facts : Calories 980 calories, Fat 68 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
MEATBALLS & ORZO
This is one of the very first dishes I made when I first got married and it is one of our top favorite dishes. It is a comfort food for me. It's not a soup dish, it's thicker than soup.
Provided by Eyemadreamer
Categories One Dish Meal
Time 23m
Yield 3-4 serving(s)
Number Of Ingredients 6
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.
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