Italian Meatballs With Orzo Recipes

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.

Steps:

• Remove the casings from each sausage link, then pinch about 1 teaspoon sausage with your fingers and roll it into a mini meatball. Repeat with remaining sausage. (Each link should yield 10 to 13 meatballs.) Brown the meatballs in a large cast-iron, enameled cast-iron or nonstick skillet over medium heat, until nicely browned all over, about 6 minutes total.
• Add the chicken stock to the pan along with the orzo. Cover and simmer on medium heat for 5 minutes. Lift the lid and give it a stir, making sure no pasta is sticking to the pan. Add the kale, nestle it in, then cover and simmer another 2 minutes. Lift the lid and add the juice from half the lemon (cut the remaining half into wedges). Stir and simmer until the orzo is just al dente, an additional minute or so. Season to taste with a pinch of salt if needed.
• Divide among shallow bowls and garnish with plenty of grated Parmesan, along with extra lemon wedges and parsley. And crusty bread. Always.

Steps:

• Grate onion; squeeze out excess liquid. Transfer to a bowl (you should have 1/2 cup onion). Add pork, egg, fennel seeds, cheese, and 1/2 teaspoon salt; stir until just combined (do not overmix). With dampened hands, roll mixture into 24 balls, each about 1 1/2 inches in diameter.
• In a medium pot, bring broth and 1 cup water to a boil. Add orzo; cook 5 minutes. Add meatballs, reduce heat to low, cover, and cook, stirring once, until cooked through, 6 to 7 minutes more. Stir in lemon juice; season to taste. Serve with a drizzle of oil, more cheese, pepper, dill, and lemon wedges.

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.