I have a great preference for easy-to-make meals that take less than 30 minutes to create. Italian Meatballs with Orzo is a recipe that never fails to amaze.
I’m proud of my multitasking skills because I can prepare many delicious suppers in as little as 20 to 30 minutes, depending on how complicated the dish is, of course.
As someone who likes to finish cooking meals rather quickly, I find it difficult to gauge the precise cooking time. I tried to slow things down but for me, it is truly impossible.
Just to put it into perspective, I usually finish a large family Thanksgiving dinner for eight people by myself in less than four hours. Just to add from scratch, from bread, all the side dishes and fixings to pumpkin pie.
Let’s now see how simple and easy this particular recipe is. Any kind of pasta will work, but there’s something about Orzo that just appeals to me.
Its tiny, delicious grains cook quickly, which makes it a great option for family dinners that just require one pot. Since you’ll need to boil the pasta separately, you’ll actually need two pots. But you get the idea, don’t you?
I would be thrilled to see what delicacies you come up with if you decide to try this simple yet delicious recipe for Italian Meatballs with Orzo. Please feel free to tell me about your experiences!
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Happy Cooking!
Italian Meatballs with Orzo
Ingredients
- 1/2 pack Orzo (follow instructions)
- 1 tablespoon olive oil, split in half
- 1 pack of Italian sausage, without casting
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- Sea salt to taste
- 1 teaspoon Kickin Chicken Seasoning: Salt, Onion Powder, Paprika, Garlic Granules, Cayenne Pepper, Ground Black Pepper, Sage, Thyme, Oregano, Cumin.
- 1/4 teaspoon fresh lemon juice
- 1 tablespoon lemon thyme
Instructions
- Make small meatballs. Italian sausage is already seasoned so there is no need to season it. You can use ground beef, but make sure to season it well.
- Heat a pan to medium-high heat with one tablespoon of olive oil. Sauté the meatballs until they are brownish and cooked through. Cut one open to check if it's cooked. Alternatively, you can cook them in an air fryer if you prefer and skip the sautéing step.
- Remove the cooked meatballs from the pan. Add one more tablespoon of olive oil, cherry tomato halves, and garlic. Turn the heat down a bit and sauté the tomatoes until they look almost caramelized about 5 minutes.
- Boil water with salt and follow the instructions for the orzo. It takes about 3 to 4 minutes for it to be perfect for this dish. Scoop about 1/8 cup of pasta water and set it aside. Drain the orzo but DO NOT WASH.
- Add the orzo to the tomatoes and garlic, pour in the saved pasta water, and stir the pasta to pick up all the flavors from the bottom of the pan.
- Put the meatballs back in, add a bit of salt to taste, seasoning, lemon juice, mix, and garnish with lemon thyme.
Serve immediately!
Notes
You can use any pasta.
Instead of Italian sausage, you can use ground beef. Make sure to season it accurately. Italian sausages without casing are already seasoned.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving:Calories: 209Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 581mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 8g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
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Italian Meatballs with Orzo
Ingredients
- 1/2 pack Orzo (follow instructions)
- 1 tablespoon olive oil, split in half
- 1 pack of Italian sausage, without casting
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- Sea salt to taste
- 1 teaspoon Kickin Chicken Seasoning: Salt, Onion Powder, Paprika, Garlic Granules, Cayenne Pepper, Ground Black Pepper, Sage, Thyme, Oregano, Cumin.
- 1/4 teaspoon fresh lemon juice
- 1 tablespoon lemon thyme
Instructions
- Make small meatballs. Italian sausage is already seasoned so there is no need to season it. You can use ground beef, but make sure to season it well.
- Heat a pan to medium-high heat with one tablespoon of olive oil. Sauté the meatballs until they are brownish and cooked through. Cut one open to check if it's cooked. Alternatively, you can cook them in an air fryer if you prefer and skip the sautéing step.
- Remove the cooked meatballs from the pan. Add one more tablespoon of olive oil, cherry tomato halves, and garlic. Turn the heat down a bit and sauté the tomatoes until they look almost caramelized about 5 minutes.
- Boil water with salt and follow the instructions for the orzo. It takes about 3 to 4 minutes for it to be perfect for this dish. Scoop about 1/8 cup of pasta water and set it aside. Drain the orzo but DO NOT WASH.
- Add the orzo to the tomatoes and garlic, pour in the saved pasta water, and stir the pasta to pick up all the flavors from the bottom of the pan.
- Put the meatballs back in, add a bit of salt to taste, seasoning, lemon juice, mix, and garnish with lemon thyme.
Serve immediately!
Notes
You can use any pasta.
Instead of Italian sausage, you can use ground beef. Make sure to season it accurately. Italian sausages without casing are already seasoned.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving:Calories: 209Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 581mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 8g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.