Healthy, satisfying and full of flavor beef meatballs complete this easy dish with quick cooking orzo and fresh spinach. This dish combines the rustic charm of homemade beef meatballs with the creamy elegance of orzo pasta and the vibrant freshness of spinach. Whether you’re cooking for family or friends or simply craving a hearty and flavorful meal, this recipe promises to be on your family favorite GO-TO dinner list.
Why I love this recipe:
- Make a double batch of the meatballs. It will only take about 20 more minutes of your time. Freeze most of the meatballs and then you have ready-to-go meatballs to add to any dish.
- Orzo cooks in half the time other pasta does
- Nutritious fresh spinach or convenient frozen spinach! Either works great
Ingredients you’ll need:
This recipe is a pantry staple dream!
- Orzo! If you’ve never cooked orzo before, this quick cooking petit pasta will be a game changer for you. Here’s more information about orzo and how to cook it properly
- No shallot? Use onion
- No fresh thyme, use dried but decrease the amount to 1/2 teaspoon
- You can use whole milk or half and half, or milk substitutes
- Be sure to use freshly grated Parmesan. You can really taste the difference
- The meatballs can be made and baked while you’re making the orzo, or you can make the meatballs another day, freeze and pull out the quantity you need. Substitute Chicken Meatballs-recipe found here
Beef Meatballs in Creamy Orzo and Spinach
This quick, flavorful and hearty dinner will be a family favorite GO-TO
Ingredients
To make the orzo
- 2 tablespoons Unsalted butter
- 1 Shallot thinly sliced
- 1 cup Orzo
- 1 cup White Wine Of drinkable quality (optional)
- 2 cups Chicken Stock
- ½ cup Whole milk Or Half and half
- 1 cup Fresh spinach Washed and stems removed, roughly chopped
- ¼ cup Grated parmesan cheese Plus more for serving
- Freshly cracked black pepper
- 25 Beef meatballs
Instructions
- If using previously frozen meatballs, remove them from the freezer and let them come to room temperature, about 20 minutes
- For the orzo, place a skillet over medium heat. Add the butter and let it melt. Add the shallots to the butter and season with a pinch of salt. Cook for about 1 minute. Stir in the orzo and incorporate with the melted butter
- Pour in the white wine and add the thyme. Bring to a simmer and cook for 2 minutes.
- Stir in the chicken stock. Bring to a simmer again, reduce the heat to medium-low, and cook for about 6 more minutes, stirring often.
- Add in the milk, spinach and parmesan. Let the mixture simmer and slightly thicken while the spinach wilts. Add the meatballs and cover to let them warm with the orzo mixture.
- Spoon the orzo into a shallow bowl and top with the meat balls, some freshly cracked black pepper, and a sprinkle of parmesan
Notes
While the meatballs bake, the orzo comes together quickly on the stovetop. Start the orzo when the meatballs have about 15 minutes left in the oven
If the meatballs are already prepared, remove desired amount of meatballs from the freezer container and let them come to room temperature while you cook the orzo
Fresh or frozen spinach work well in this dish
Nutrition
Calories: 331kcalCarbohydrates: 37gProtein: 11gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 299mgPotassium: 332mgFiber: 1gSugar: 5gVitamin A: 282IUVitamin C: 1mgCalcium: 114mgIron: 1mg
Tried this recipe?Let us know how it was!
Beef Meatballs
Flavorful beef meatballs are perfect to elevate any dish
Equipment
Ingredients
- 1.5 pounds Ground Beef
- 15 ounces Full Fat Ricotta Drained
- 1 cup Parmesan Cheese Freshly grated
- Large egg
- 2 tablespoons Fresh parsley chopped
- 3 tablespoons Fresh Basil chopped
- 2 cloves Garlic minced or grated
- 1 teaspoon Kosher salt
Instructions
- Preheat oven to 425℉, convect mode. Line 2 half sheet pans with parchment paper, set aside
- In a large bowl combine the beef, ricotta, Parmesan, egg, garlic, basil, 1 teaspoon kosher salt. Mix to incorporate
- Using a 2 tablespoon scooper or spoon, scoop meatball mixture and roll between your hands to form a (1½-inch) golf ball-size round meatball. Place on the prepared parchment-lined baking sheet and bake for 12-15 minutes, until lightly browned. Do not overbake!
- Remove from the oven and let them cool completely.
- If using in a dish immediately, set them aside and add to the dish according to the recipe.
- If you are freezing all or a portion, place the cooled meatballs in a freezer zip top bag or freezer container. Label and date your container.
Notes
Substitutes:
Ground chicken, turkey, or pork all work well for these meatballs These meatballs freeze well for up to 3 months in the freezer. After cooling, place them in a zip top freezer bag or freezer container.Nutrition
Calories: 61kcalCarbohydrates: 0.2gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 125mgPotassium: 58mgFiber: 0.01gSugar: 0.03gVitamin A: 51IUVitamin C: 0.4mgCalcium: 38mgIron: 0.4mg
Tried this recipe?Let us know how it was!
