Zucchini Orange Orzo and Sage Meatballs
After a winter and spring of very heavy meals for a special project, this summer all I have been craving is light dishes full of yummy vegetables from our summer garden. It has felt so refreshing, especially after just having had a baby in early June. We have been eating lots of fresh salads, fruit, and high protein meals. While I have one son that absolutely loves to eat raw vegetables and fruits (we have always lovingly referred to him as our vegan child), my other son prefers to eat meat, potatoes, and pasta above anything else. I am no stranger to trying to convince my children to eat new things and get their fill of all different sorts of foods, so being creative about sneaking in certain ingredients has been a challenge that I have been working on for over seven years. This is a dish that my boys cannot stop eating, and I am often traipsing back into the kitchen to refill bowls for seconds. It’s creamy, salty, and completely fools little ones into thinking there are no vegetables in sight! Filled with a delightful range of flavors, you are sure to be traipsing back into the kitchen yourself.
ingredients & recipe:
sage pork or chicken meatballs
2 lbs ground pork or ground chicken
2 tbsp fresh or 1 tbsp dried crumbled sage
1 tbsp fresh or 2 tsp dried chopped parsley
2 tsp onion powder
2 tsp garlic powder
2 tsp kosher salt
1 tsp black pepper
1/2 tsp ground nutmeg
1/4 cup mayonnaise
1 cup whole wheat cracker crumbs
2 large eggs
zucchini orange orzo
2 tbsp butter or lard
2 tbsp olive oil
1 medium onion, diced
3 garlic scapes, sliced thinly
1 lb dried orzo
2 medium zucchini, grated
2 cups spinach, chopped finely
1 tbsp chicken bouillon
3-4 cups water
1/2 cup heavy cream
zest and juice from 1 orange
1 cup smoked cheddar, grated
directions:
Make the meatballs. Combine all of the ingredients for the meatballs and mix thoroughly with your hands. Place in a bowl and cover with plastic wrap. Let sit for at least 6 hours or overnight in the refrigerator.
Preheat the oven to 350° F. Roll the seasoned meat into balls about 1-2 tbsp in size. Place on baking sheets about 2 inches apart and bake for 25-30 minutes or until cooked through the center. Set aside.
Meanwhile, in a large pot, melt the butter or lard and olive oil over medium heat. Cook the onion and garlic scapes until translucent, about 5-7 minutes. Stir in the orzo, zucchini, spinach, and chicken bouillon until wilted, another 5 minutes.
Add the water until the orzo is just covered. Bring to a boil and then lower to a simmer, cooking until the orzo is al dente and has soaked up most of the liquid, about 10 minutes. Stir in the cream, orange zest, and orange juice. Cook over medium-low heat until thickened, about 5 minutes. Remove from heat and stir in the cheese.
Serve warm topped with the meatballs.
I also love to serve this meal with meatballs. If you are looking for a meatball on the lighter side, I decided to showcase this recipe with pork or chicken meatballs. Turkey would work just as well, if that is what you have on hand. If you would prefer for this meal to be completely vegetarian, simply serve without the meat and it’s just as tasty. The sage and lightly spiced meatball with the hint of orange is just amazing. I love this recipe!
If you are looking for something that cooks up in under an hour, I have your new favorite lunch or supper dish right here!
xoxo Kayla
