Meatballs with Orzo and Roasted Red Pepper Sauce

Hello, welcome! The countdown to Christmas is really on now. I think it’s a pretty common tradition in America to have lasagna or some other type of casserole on Christmas eve. It’s easy to make and the clean up is a breeze. Today’s recipe is a riff on that casserole or one skillet dinner idea. Meatballs with Orzo and Roasted Red Pepper Sauce has all the flavors we want in a lasagna but mixes things up a bit. We have tender, flavorful lamb meatballs; chunks of sautéd eggplant; a robust roasted red pepper and tomato sauce; orzo pasta; and gooey melted mozzarella. A richly flavored Christmas eve meal that will satisfy everyone. Let’s do it!

Meatballs

Start by preheating the oven to 400 degrees F. Combine 1 pound of ground beef or lamb, 2 teaspoons of Diamond Crystal kosher salt (3/4 tsp. if using table salt) and 1 teaspoon fresh cracked black pepper in a medium bowl. Lightly mix the seasoning into the ground meat and form 12-16 meatballs, about 2 tablespoons of meat per ball.

Set the meatballs on a parchment-lined sheet tray and set aside.

Roasted Red Pepper Sauce

Drain one 16-ounce jar of roasted red peppers. Then I have one 14.5-ounce can of crushed tomatoes, 3 tablespoons of tomato paste and 1 cup of beef broth. Add these ingredients to a blender and blend to a smooth purée. Set the sauce aside. We will turn our attention back to the meatballs.

Brown the Meatballs

In a braiser or dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the meatballs to the braiser and brown them on all sides, about 2 minutes each side. Use silicone-tipped kitchen tongs to turn the meatballs. If they’re sputtering oil, reduce the heat to keep the meatballs sizzling, but not sputtering. We don’t need to cook them through now, just brown the exteriors.

When the meatballs are browned, transfer them to a sheet tray or a plate and set aside.

Build the Meatballs with Orzo and Roasted Red Pepper Sauce

For the sauce, measure out one teaspoon each: smoked paprika, dried oregano, dried thyme, dried basil, chili flakes. Dice one large shallot and press or mince 4 garlic cloves. Chop the eggplant into 1-inch cubes. In the same braiser, Dutch oven or high sided pan, over medium-low heat, add the shallot and the garlic, sauté until slightly translucent. Then add the chopped eggplant.

Increase the temperature to medium to sauté the eggplant until it is tender and slightly translucent. Drizzle on more olive oil as needed when the pan gets too dry.

Add 7-8 ounces uncooked orzo to the pan, stirring the pasta into the sautéd eggplant. Then add the roasted red pepper/tomato purée.

Stir in the roasted red pepper purée and stir in the smoked paprika, dried oregano, dried thyme, dried basil, chili flakes. Add the meatballs back to the pan and bring the sauce up to a light simmer.

Then cover and let simmer for about 10 minutes, until the orzo is al dente. When the orzo is al dente, cut the stove heat and top the Meatballs with Orzo and Roasted Red Pepper Sauce with low moisture mozzarella; either grated, or pulled apart in chunks.

Place the pan in the preheated oven, uncovered, and bake for 10-15 minutes, until the cheese is melted and begins to turn golden in spots.

Meatballs with Orzo and Roasted Red Pepper Sauce

Top the baked Meatballs with Orzo and Roasted Red Pepper Sauce with grated parmesan cheese and a minced fresh herb of your choice. You could go with parsley, thyme or do what I did and go with rosemary, which goes perfectly with lamb.

This Meatballs with Orzo and Roasted Red Pepper Sauce is hearty and delicious. We have so many great textures and flavors in this casserole: the tender, meaty lamb meatballs; juicy eggplant that has held its shape and subtle earthy flavor; the zing of the roasted red pepper sauce; the bouncy chew of orzo; and don’t forget the melty, gooey mozzarella.

If Classic Spaghetti with Meat Sauce is more of what you’re looking for, we did that this week too. Check out the recipe: Classic Spaghetti with Meat Sauce. Whether you give this recipe a go for your Christmas eve or save it for another time, it is a perfect winter comfort dish. I hope you give it a try! Take care and be well, xo Kelly

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Meatballs with Orzo and Roasted Red Pepper Sauce

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Dinner, Main Course – American/Italian

By Adapted from Anna Chwistek – Serves: 4-6

Prep Time: ~20 Minutes – Cooking Time: ~40 Minutes – Total Time: ~1 Hour

Hearty and delicious, this one pan Meatballs with Orzo and Roasted Red Pepper Sauce is flavorful and satisfying.

Ingredients

• 1 lb. Ground Lamb or Beef
• 2 tsp. Kosher Salt
• 1 tsp. Fresh Ground Black Pepper
• 1-2 tbsp. Olive Oil
• 1 16-oz. Jar Roasted Red Peppers, drained
• 1 14.5-oz. Can Crushed Tomatoes
• 3 tbsp. Tomato Paste
• 1 cup Beef Broth
• 1 Large Shallot, diced
• 4 Cloves Garlic, minced
• 1 small Eggplant, cut into 1-inch cubes
• Olive Oil, as needed to keep eggplant from sticking
• 7-8 oz. Uncooked Orzo Pasta
• 1 tsp. Smoked Paprika
• 1 tsp. Dried Oregano
• 1 tsp. Dried Thyme
• 1 tsp. Dried Basil
• 1 tsp. Crushed Red Pepper Flakes
• 6-8 oz. Low Moisture Mozzarella, grated or torn into small pieces
• Grated Parmesan, for garnish
• Minced Fresh Herb of your choice, for garnish

Instructions

1

Start by preheating the oven to 400 degrees F. Combine 1 pound of ground beef or lamb, 2 teaspoons of Diamond Crystal kosher salt (3/4 tsp. if using table salt) and 1 teaspoon fresh cracked black pepper in a medium bowl. Lightly mix the seasoning into the ground meat and form 12-16 meatballs, about 2 tablespoons of meat per ball.

2

Set the meatballs on a parchment-lined sheet tray and set aside.

3

Add the drained roasted red peppers, broth, tomato paste and crushed tomatoes to a blender and blend to a smooth purée. Set the sauce aside.

4

In a braiser or dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the meatballs to the braiser and brown them on all sides, about 2 minutes each side. Use silicone-tipped kitchen tongs to turn the meatballs.

5

Adjust the heat to keep the meatballs sizzling, but not sputtering. We don't need to cook them through now, just brown the exteriors.

6

When the meatballs are browned, transfer them to a sheet tray or a plate and set aside.

7

In the same braiser, Dutch oven or high sided pan, over medium-low heat, add the shallot and the garlic, sauté until slightly translucent. Then add the cubed eggplant.

8

Increase the temperature to medium to sauté the eggplant until it is tender and slightly translucent. Drizzle on more olive oil as needed when the pan gets too dry.

9

Add 7-8 ounces uncooked orzo to the pan, stirring the pasta into the sautéd eggplant. Then add the roasted red pepper/tomato purée.

10

Stir in the roasted red pepper purée and stir in the smoked paprika, dried oregano, dried thyme, dried basil, chili flakes. Add the meatballs back to the pan and bring the sauce up to a light simmer.

11

Then cover and let simmer for about 10 minutes, until the orzo is al dente. When the orzo is al dente, cut the stove heat and top the Meatballs with Orzo and Roasted Red Pepper Sauce with low moisture mozzarella; either grated, or pulled apart in chunks.

12

Place the pan in the preheated oven, uncovered, and bake for 10-15 minutes, until the cheese is melted and begins to turn golden in spots.

13

Top the baked Meatballs with Orzo and Roasted Red Pepper Sauce with grated parmesan cheese and a minced fresh herb of your choice.

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