This hearty rooster meatball skillet is loaded with sautéed zucchini, tender orzo, and recent cherry tomatoes. It’s a simple, flavor-packed one-pan dinner.
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Combine all the components for the rooster meatballs in a big bowl till mixed. Scoop about 1.5 tablespoons of the combination into your fingers and kind a meatball. Repeat till all the meatballs have been shaped. Put aside.
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Warmth olive oil in a big nonstick skillet over medium/excessive warmth. Add the meatballs to the skillet and partially cook dinner the meatballs by browning two sides. Take away them from the skillet, they are going to be totally cooked later.
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In the identical pan, cook dinner the onion with ¼ teaspoon of salt for 2-3 minutes over medium warmth. Add the zucchini and tomatoes and cook dinner for a further minute.
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Add the orzo and toast for 1-2 minutes, after which add the lemon zest, broth, lemon juice, heavy cream, and remaining salt. Stir and convey the combination to a boil, after which scale back the warmth to low. Add the meatballs to the dish and canopy. Simmer for 7-10 minutes or till the orzo is cooked and the liquid is generally absorbed.*
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As soon as the orzo is cooked by and the meatballs are totally cooked, take away from the warmth. High with parmesan cheese and serve instantly.
- In step 4, if the liquid is absorbed however the orzo remains to be crunchy, add ¼ cup extra of broth, stir, and permit the combination to simmer till the orzo is cooked by.
- I used zucchini and cherry tomatoes, however be happy to make use of your favourite backyard greens.
Energy: 602 kcal, Carbohydrates: 42 g, Protein: 36 g, Fats: 34 g, Fiber: 3 g, Sugar: 6 g
Diet info is mechanically calculated, so ought to solely be used as an approximation.
Images: images taken on this put up are by Erin from The Wood Skillet.
