Pheasant Meatballs With Orzo Recipes

PHEASANT MEATBALLS WITH ORZO

Steps:

• To make the meatballs, put the shallot, garlic and pheasant into a blender and process until finely chopped. Add the breadcrumbs, lemon zest and juice, yogurt and egg and blitz once more, until the mixture is clumping together, then tip into a bowl. Add the pistachios and parsley, stir well and season with salt, pepper and nutmeg. Oil your hands and roll the mixture into golf ball-sized meatballs. Put in the fridge to chill.
• Heat oven to 180C/160C fan/gas 4. In a heavy-bottomed, non-stick frying pan or skillet, heat the olive oil and rosemary, and stir to infuse the oil, then add the meatballs and fry for 4-5 mins, turning them carefully to brown all over. Remove from the pan with a slotted spoon, retaining the rosemary oil, and transfer the meatballs to a roasting tin. Put them in the oven for 10 mins to heat through while you cook the pasta.
• Cook the orzo following pack instructions, and drain when al dente, reserving some of the water. Remove the sprigs of rosemary from the olive oil in the frying pan and tip in the pasta along with the spinach, stirring to coat in the infused oil. Warm gently over a low heat then stir in the crème fraîche and Parmesan, plus a little pasta water (or stock, if you have it). Season and divide between plates, topping with the meatballs. Serve with extra Parmesan, if you like.

MEATBALL ORZO ONE DISH CASSEROLE

Steps:

• Gather the ingredients.
• 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. Saute 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.

BROTHY ORZO AND PORK MEATBALLS

Steps:

• Grate onion; squeeze out excess liquid. Transfer to a bowl (you should have 1/2 cup onion). Add pork, egg, fennel seeds, cheese, and 1/2 teaspoon salt; stir until just combined (do not overmix). With dampened hands, roll mixture into 24 balls, each about 1 1/2 inches in diameter.
• In a medium pot, bring broth and 1 cup water to a boil. Add orzo; cook 5 minutes. Add meatballs, reduce heat to low, cover, and cook, stirring once, until cooked through, 6 to 7 minutes more. Stir in lemon juice; season to taste. Serve with a drizzle of oil, more cheese, pepper, dill, and lemon wedges.

PARMESAN ORZO AND MEATBALLS

Steps:

• In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes. Stir in broth; heat to boiling. Stir in pasta and meatballs. Heat to boiling; reduce heat to low. Cover; cook 10 minutes, stirring occasionally.
• Stir in tomato. Cover; cook 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.

MEATBALLS & ORZO

Steps:

• In a large skillet, saute onions in olive oil until tender.
• Add beef broth, bring to a boil.
• Stir in orzo, meatballs and tomatoes, return to a boil.
• Cover & reduce to medium heat. Simmer for about 8 minutes.
• Serve in bowls, sprinkle grated parmesan cheese ontop if desired.