One Pot Meatball Orzo & Broccoli Rabe Casserole

One Pot Meatball Orzo & Broccoli Rabe Casserole
meatballs

Katie Workman

The joys of a single pot recipe are hard to summarize. Well, that’s not quite true, these words make most of us very happy. This recipe turns super-convenient, frozen meatballs into a creamy, slightly cheesy main dish, complete with the vegetables built right in. You could use other vegetables, such as broccoli or asparagus in place of the broccoli rabe if you’d like, and you can keep changing the dish up with the seasons.

4
Servings
994
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • 6 Cups roughly chopped broccoli rabe
  • 1/2 Teaspoon hot pepper flakes
  • 1/2 Cup chopped onion
  • 16 Ounces orzo
  • 4 Cups less-sodium chicken stock
  • 26 Ounces frozen Rosina Homestyle Meatballs (or Italian/Turkey)
  • 1/2 Cup finely grated Parmesan cheese

Directions

1. In a large Dutch oven or heavy pot, heat 1 tablespoon of the oil over medium high heat. Add the garlic, broccoli rabe, hot pepper flakes, and salt. Cook, stirring frequently, until the broccoli rabe is crisp tender, about 4 minutes. Transfer the broccoli rabe to a plate. 2. Return the pot to medium high heat, add the remaining tablespoon olive oil, and then add the onions. Sautee the onions for 2 minutes, then add the orzo. Cook, stirring frequently until the orzo turns lightly golden and is coated with the oil, about 1 minute. Add the chicken broth and the frozen meatballs, stir, cover and bring to a simmer over high heat. Reduce the heat to keep the liquid at a simmer, partially cover the pot, and cook for about 10 minutes, stirring frequently, until the meatballs are cooked through and the orzo is tender and has absorbed almost all of the liquid. Stir in the cooked broccoli rabe and the Parmesan, and serve hot, with extra Parmesan on the side for sprinkling.

Nutritional Facts

Total Fat
32g
46%
Sugar
17g
19%
Saturated Fat
14g
58%
Cholesterol
108mg
36%
Carbohydrate, by difference
112g
86%
Protein
71g
100%
Vitamin A, RAE
194µg
28%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
121mg
100%
Vitamin K (phylloquinone)
328µg
100%
Calcium, Ca
412mg
41%
Choline, total
129mg
30%
Copper, Cu
1mg
0%
Fiber, total dietary
12g
48%
Fluoride, F
41µg
1%
Folate, total
314µg
79%
Iron, Fe
5mg
28%
Magnesium, Mg
133mg
42%
Manganese, Mn
2mg
100%
Niacin
26mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
890mg
100%
Riboflavin
1mg
91%
Selenium, Se
68µg
100%
Sodium, Na
4089mg
100%
Thiamin
1mg
91%
Water
508g
19%
Zinc, Zn
6mg
75%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.