One Pot Orzo and Meatballs
This One Pot Orzo and Meatballs is like traditional spaghetti and meatballs but with orzo instead. Made easier because all you need is a pot!
Equipment
- Large Dutch Oven
- wooden spoon
- Knife
- Small bowl
Ingredients
- 1 lb hot or sweet Italian Sausage
- 2 tablespoons olive oil
- 1 medium brown onion diced
- 4 garlic cloves minced
- Kosher salt and Coarse black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon fennel seeds
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 400 grams orzo
- 2 tablespoons tomato paste
- 3 cups chicken stock
- 1 30-ounce can crushed tomatoes
- 1/2 cup Parmesan for serving
Herb Gremolata:
- 2 garlic cloves minced
- 1 medium lemon zested and juiced
- 1/3 cup olive oil
- 1/4 cup fresh parsley minced
- 1/4 cup fresh basil minced
- 2 tablespoons fresh taragon minced
Instructions
- Divide and shape the Italian sausage into 1-inch balls and set aside.
- Set a large shallow dutch oven over moderate heat. Once hot, drizzle in the olive oil and place the meatballs in a single layer. Make sure not to over-crowd the pan or else they won't brown properly. If need be, do this in batches. Cook the meatballs on both sides until browned, but not fully cooked through, about 2 to 4 minutes per side. Transfer to a plate and set aside.
- Add in the onion and garlic and cook until softened, about 5 minutes. Season with a pinch of salt, pepper, and the oregano, basil, fennel and crushed red pepper flakes. Stir in the orzo and cook until golden brown and aromatic, about 2 to 3 minutes. Add the tomato paste and cook for another 30 seconds or so.
- Stir in the chicken stock and crushed tomatoes and bring to a simmer. Add in the meatballs and give it all a stir. Cook, stirring often so that the pasta doesn't stick and burn, until the orzo has softened and the sauce has thickened, about 12 to 15 minutes. Give it a taste and adjust seasoning accordingly, adding more salt or pepper if needed.
- To make the gremolata, in a medium bowl, combine the garlic, lemon zest, lemon juice, olive oil, herbs and a pinch of salt and pepper.
- Spoon the orzo and meatballs into serving bowls and top with parmesan cheese and gremolata. Serve immediately and enjoy!
Notes
Adapted from Delicious.com