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Export 13 ingredients for grocery delivery
Step 1
Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Roll the meat into 2 tablespoon-size balls.
Step 2
In a large non-stick skillet, heat butter and 2 tbsp olive oil over medium heat. Add the meatballs and brown on all sides, about 10 minutes or until they’re cooked through, turning them 2-3 times. Add tomatoes, cook for 2-3 minutes, or until they start to burst. Transfer to a plate, leaving as much fat in the skillet as possible.
Step 3
In the same skillet, add the remaining oil and onion. Cook for 5 minutes over low heat. Add garlic, cook for 2 minutes. Deglaze with 2 tbsp broth, and scrape the bottom with a wooden spoon to release the brown bits. Add seasoning and stir in tomato paste. Cook for 2 minutes. Add orzo and cook for 2 minutes more, stirring constantly.
Step 4
Pour chicken broth, stir to combine and bring to a boil. Add tomato puree, give it a good stir, cover and let simmer for 15 minutes or until orzo is al dente. Stir from time to time.
Step 5
Stir in the parsley and Parmesan. Then slide the meatballs and cherry tomatoes back into the skillet. Cover, lower the heat and cook for 5 minutes more. Taste and adjust salt.
Step 6
Spoon the orzo and meatballs into bowls, top with a sprinkle of Parmesan cheese, and more chopped parsley. Enjoy!
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