One Pot Meatball Orzo & Broccoli Rabe Casserole

One Pot Meatball Orzo & Broccoli Rabe Casserole
meatball orzo

Katie Workman

This one-pot dish from Katie Workman turns super-convenient, frozen meatballs into a creamy, slightly cheesy main dish, complete with the vegetables built right in!

4
Servings
1431
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil, divided
  • 1 Tablespoon minced garlic
  • 6 Cups roughly chopped broccoli rabe
  • 1 Teaspoon hot pepper flakes
  • Kosher salt, to taste
  • 1/2 Cup chopped onion
  • 16 Ounces package of orzo
  • 4 Cups less-sodium chicken stock
  • 26 Ounces pkg. of frozen meatballs, such as Rosina Homestyle Meatballs (or Italian/Turkey)
  • 1/2 Cup finely grated Parmigiano-Reggiano cheese, plus more for serving

Directions

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.

 

Return the pot to medium high heat, add the remaining tablespoon olive oil, and then add the onions. Sauté 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 Parmigiano-Reggiano, and serve hot, with extra cheese on the side for sprinkling.

Nutritional Facts

Total Fat
75g
100%
Sugar
23g
26%
Saturated Fat
29g
100%
Cholesterol
243mg
81%
Carbohydrate, by difference
107g
82%
Protein
88g
100%
Vitamin A, RAE
198µg
28%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
122mg
100%
Vitamin K (phylloquinone)
281µg
100%
Calcium, Ca
348mg
35%
Choline, total
214mg
50%
Fiber, total dietary
17g
68%
Folate, total
256µg
64%
Iron, Fe
9mg
50%
Magnesium, Mg
136mg
43%
Manganese, Mn
1mg
56%
Niacin
15mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
949mg
100%
Riboflavin
1mg
91%
Selenium, Se
67µg
100%
Sodium, Na
4294mg
100%
Thiamin
1mg
91%
Water
569g
21%
Zinc, Zn
12mg
100%

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.