Meatballs in Tomato Sauce with Orzo
Meatballs and orzo in a rich, flavorful tomato sauce—an easy, one-pot dinner bursting with flavor. This dish is a total showstopper, fun to prepare, intriguing and incredibly delicious.
Ingredients
- 1 tbsp unsalted butter
- 3 tbsp olive oil divided
- 9 ounces cherry tomatoes
- 1 onion finely chopped
- 4 garlic cloves minced
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp chili flakes
- salt to taste
- 5 ounces tomato paste
- 7 ounces orzo uncooked
- 2 cups low sodium chicken broth or vegetable broth
- 2 cups puréed tomatoes
- ¼ cup grated Parmesan more for serving
- 2 tbsp chopped parsley more for serving
Meatballs
- 1.1 pounds ground meat I used 70% pork with 30% veal
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp dried onion
- 1 egg yolk
- 2 tbsp breadcrumbs
Instructions
- Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Roll the meat into 2 tablespoon-size balls.
- In a large non-stick skillet, heat butter and 2 tbsp olive oil over medium heat. Add the meatballs and brown on all sides, about 8 minutes or until they’re cooked through, turning them 2-3 times. Add tomatoes, cook for 2-3 minutes, or until they start to burst. Transfer to a plate, leaving as much fat in the skillet as possible.
- In the same skillet, add the remaining oil and onion. Cook for 5 minutes over low heat. Add garlic, cook for 2 minutes more. Deglaze with 2 tbsp broth, and scrape the bottom with a wooden spoon to release the brown bits. Add salt, black pepper, oregano, paprika and chili flakes. Stir in tomato paste. Cook for 2 minutes. Add orzo and cook for 2 minutes more, stirring constantly.
- Pour in chicken broth, stir to combine and bring to a boil. Add tomato puree, give it a good stir, cover and let simmer for 15 minutes or until orzo is al dente. Stir from time to time.
- Stir in the parsley and Parmesan. Then slide the meatballs and cherry tomatoes back into the skillet. Cover, lower the heat and cook for 5 minutes more. Taste and adjust salt.
- Spoon the orzo and meatballs into bowls, top with a sprinkle of Parmesan cheese and chopped parsley. Enjoy!
Video
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Nutrition
Serving: 0gCalories: 631kcalCarbohydrates: 58gProtein: 65gFat: 48gSaturated Fat: 17gPolyunsaturated Fat: 26gTrans Fat: 1gCholesterol: 228mgSodium: 1035mgFiber: 5gSugar: 9g
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