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meatballs

Meatballs

Elite Jakob
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Course Main Dish

Ingredients
  

For the meatballs:

  • 2 pounds ground meat of your choice
  • 1 egg
  • 1 cup chopped parsley
  • 1 onion, diced small
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • Pepper

For the veggies:

  • 2 Tablespoons olive oil
  • 1 cup orzo
  • 1 red pepper, diced (fresh or roasted pickled from a jar)
  • 3 garlic cloves, chopped
  • 1 large zucchini, diced small
  • 1 Tablespoon salt
  • Pepper
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 2 Tablespoons tomato paste
  • 2 cups water

On top:

  • 2 cups cherry tomatoes, halved
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt

Instructions
 

  • Mix the meat, onion, parsley, egg and seasonings and form 2” meatballs, set aside.
  • In a rectangular oven safe dish combine the orzo, veggies, water, and seasonings. Mix them all (except for the cherry tomatoes) until evenly distributed.
  • Place the meatballs in the baking dish, pushing the veggies gently so the meatballs are on the bottom of the dish.
  • Top with the halved cherry tomatoes. Sprinkle two pinches of salt and the olive oil all over the tomatoes.
  • Cover with crinkled, lightly wet, parchment paper and seal with heavy duty foil.
  • Bake at 375 for one hour. Uncover and bake for another 10 minutes until the cherry tomatoes are charred.
  • Remove from the oven, sprinkle with fresh parsley and let cool for 10 minutes.

Notes

• Orzo can be substituted with rice.
• Zucchini can be substituted with sweet potato or eggplant.
• If you love melted cheese with meat, you can sprinkle shredded mozzarella after one hour and before the last 10 minutes in the oven, uncovered.
• Make it your own and have fun with it!