Meatballs in Tomato Sauce with Orzo

Ingredients

Meatballs:

• 1.1 pounds ground meat (70% pork, 30% veal)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon dried onion
• 1 egg yolk
• 2 tablespoons breadcrumbs

Orzo and Sauce:

• 1 tablespoon unsalted butter
• 3 tablespoons olive oil, divided
• 9 ounces cherry tomatoes
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1 teaspoon 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 cheese (more for serving)
• 2 tablespoons chopped parsley (more for serving)

Instructions

1. Prepare the Meatballs:

   • In a large bowl, combine the ground meat, salt, black pepper, oregano, garlic powder, dried onion, egg yolk, and breadcrumbs. Mix until just combined, being careful not to overwork the meat.
   • Roll the mixture into meatballs, about 2 tablespoons each.

2. Cook the Meatballs:

   • Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
   • Add the meatballs and cook for about 8 minutes, turning them 2-3 times until browned on all sides and cooked through.
   • Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to burst. Remove the meatballs and tomatoes from the skillet and set aside, leaving as much fat in the pan as possible.

3. Cook the Orzo and Sauce:

   • In the same skillet, add the remaining 1 tablespoon of olive oil and the chopped onion. Cook over low heat for 5 minutes until softened.
   • Add the minced garlic and cook for an additional 2 minutes.
   • Deglaze the skillet with 2 tablespoons of the broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
   • Stir in the salt, black pepper, oregano, paprika, and chili flakes, then add the tomato paste and cook for 2 minutes.
   • Add the orzo to the skillet and cook for another 2 minutes, stirring constantly.

4. Simmer the Orzo:

   • Pour in the remaining chicken broth and stir to combine. Bring the mixture to a boil, then add the puréed tomatoes.
   • Stir well, cover the skillet, and let it simmer for about 15 minutes, stirring occasionally, until the orzo is al dente.

5. Finish the Dish:

   • Stir in the chopped parsley and grated Parmesan cheese, then return the meatballs and cherry tomatoes to the skillet.
   • Cover and cook on low heat for an additional 5 minutes to allow the flavors to meld. Taste and adjust the seasoning with salt if necessary.

6. Serve:

   • Spoon the orzo and meatballs into bowls, and top each with a sprinkle of Parmesan cheese and chopped parsley. Enjoy!