Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lemony Lamb Meatballs And Orzo Minestra
- add review
- #66914
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 pounds ground lamb
2 cloves garlic, chopped
1/2 cup chopped parsley
1/2 cup chopped oregano
1 cup freshly grated Parmesan cheese
1 1/2 cup fresh bread crumbs
2 eggs
salt and freshly ground black pepper
Orzo Minestra
2 tablespoons olive oil
1 large onion, chopped
3 large tomatoes, grated on large holes of grater
2 cans (14.5 ounce size) beef broth
1 teaspoon sugar
1 bay leaf
salt and freshly ground black pepper
1 box (1 lb size) orzo
1 cup grated Parmesan-Reggiano cheese
1/2 cup chopped parsley
2 lemons, one cut in half, one cut in wedges
directions
Preheat oven broiler. Mix lamb with other ingredients and form into ping-pong-ball-sized balls. Broil 3 or 4 inches from heat for 4 minutes, turn and grill 3 more minutes. Test for doneness.
For Orzo: In a large heavy saucepan or skillet saute onion in olive oil till soft, about 10 minutes. Add tomato, broth, sugar, bay leaf, salt, pepper and orzo. Simmer 20 minutes. Sprinkle with cheese.
To serve, pile meatballs on top, toss on chopped parsley and squeeze juice from lemon halves over. Garnish with wedges.
added by
foodistamarygirl
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments