One-Pot Meatball Orzo & Broccoli Rabe Casserole

This cheesy casserole will change your life
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!

For more one-pot ideas check out the great recipes.

4
Servings
2052
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.

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.

Nutritional Facts

Total Fat
127g
100%
Sugar
8g
N/A
Saturated Fat
47g
100%
Cholesterol
414mg
100%
Protein
121g
100%
Carbs
98g
33%
Vitamin A
141µg
16%
Vitamin B12
12µg
100%
Vitamin B6
2mg
100%
Vitamin C
16mg
26%
Vitamin D
0.6µg
0.2%
Vitamin E
3mg
16%
Vitamin K
150µg
100%
Calcium
300mg
30%
Fiber
6g
23%
Folate (food)
129µg
N/A
Folate equivalent (total)
129µg
32%
Iron
14mg
79%
Magnesium
183mg
46%
Monounsaturated
57g
N/A
Niacin (B3)
30mg
100%
Phosphorus
1272mg
100%
Polyunsaturated
5g
N/A
Potassium
2166mg
62%
Riboflavin (B2)
1mg
74%
Sodium
2348mg
98%
Thiamin (B1)
0.5mg
35.9%
Trans
7g
N/A
Zinc
26mg
100%