Description
Tangy lemon and fragrant thyme infuse each meatball, while pillowy orzo swims in a silky pumpkin-cream sauce studded with Parmesan and fresh parsley, creating a warm, cozy flavor harmony.
Ingredients
- 500 grams ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons fresh thyme leaves
- Zest of 1 lemon
- 1 egg lightly beaten
- 50 grams breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 200 grams orzo pasta
- 1 tablespoon butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 200 grams pumpkin puree
- 400 milliliters chicken broth
- 50 milliliters heavy cream
- 1 tablespoon fresh thyme leaves
- Juice of 1 lemon
- 50 grams grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped parsley
Instructions
- In a bowl combine ground beef, chopped onion, minced garlic, thyme leaves, lemon zest, beaten egg, breadcrumbs, salt, and pepper; mix until just combined and form into 16 meatballs.
- Heat olive oil in a large skillet over medium heat; add meatballs and cook, turning occasionally, until browned and cooked through, about 8 minutes; transfer meatballs to a plate.
- In the same skillet melt butter; add chopped onion and minced garlic and sauté until translucent, about 3 minutes.
- Add orzo to the skillet and toast, stirring frequently, for 1 to 2 minutes.
- Pour in chicken broth and bring to a simmer; cook, stirring now and then, until the orzo is almost al dente, about 8 to 10 minutes.
- Stir in pumpkin puree, heavy cream, thyme leaves, and lemon juice; continue cooking until the orzo is tender and the sauce is creamy, about 2 to 3 minutes.
- Mix in grated Parmesan and season the pumpkin orzo with salt and black pepper to taste.
- Return the meatballs to the skillet, nestling them into the pumpkin orzo; heat through for 1 to 2 minutes.
- Sprinkle chopped parsley over the dish and serve immediately.
Notes
- For a leaner option, substitute half the ground beef with ground turkey.
- Leftover orzo and meatballs can be refrigerated in an airtight container for up to 3 days.
- Swap fresh thyme for 1 teaspoon dried thyme if fresh isn’t available.
- Use vegetable broth instead of chicken broth for a vegetarian-friendly version.