Recipe Index

Ingredients

• MEATBALLS:
• 1 pound 85/15 ground beef
• 1 large egg
• 1/4 cup plain breadcrumbs
• 1/4 cup whole milk
• 1 tablespoon minced garlic
• 2 tablespoons parsley, finely chopped
• 1/4 to 1/3 cup parmesan, grated
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon onion powder
• 1 tablespoon olive oil, for coating the pan
• ORZO:
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 2 Calabrian chiles, finely chopped
• 1/4 cup tomato paste
• 2/3 cup crushed tomatoes
• 1⅓ cups orzo
• 2 cups chicken broth
• 1/2 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 cup heavy cream or half-and-half
• FOR GARNISH:
• Fresh parsley, finely chopped, according to taste
• Freshly grated parmesan, according to taste

Method

1. Soak the breadcrumbs in the milk in a large bowl for a minute until softened.
2. Add the beef, egg, garlic, parsley, parmesan, Italian seasoning, paprika, salt, black pepper, red pepper flakes and onion powder and mix just until combined.
3. Roll the mixture into meatballs about 1 to 1 1/2 inches across.
4. Sear the meatballs in the olive oil in a large pan over medium heat, turning them as they colour, for 8 to 10 minutes in total until deeply browned and cooked through. Set them aside.
5. Melt the butter in the same pan over medium heat, add the garlic and Calabrian chiles and cook about a minute until fragrant.
6. Stir in the tomato paste and cook 1 to 2 minutes, then add the crushed tomatoes and stir everything together.
7. Add the chicken broth, salt, black pepper, paprika, basil and oregano, stir in the orzo and simmer, stirring now and then, for 10 to 12 minutes until the orzo is tender and has absorbed most of the liquid.
8. Stir in the cream until the orzo is creamy, spoon it into bowls, top with the meatballs and finish with grated parmesan and chopped parsley.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data