This hearty hen meatball skillet is loaded with sautéed zucchini, tender orzo, and contemporary cherry tomatoes. It’s a straightforward, flavor-packed one-pan dinner.
-
Combine all the substances for the hen meatballs in a big bowl till mixed. Scoop about 1.5 tablespoons of the combination into your arms and kind a meatball. Repeat till all the meatballs have been shaped. Put aside.
-
Warmth olive oil in a big nonstick skillet over medium/excessive warmth. Add the meatballs to the skillet and partially prepare dinner the meatballs by browning two sides. Take away them from the skillet, they are going to be absolutely cooked later.
-
In the identical pan, prepare dinner the onion with ¼ teaspoon of salt for 2-3 minutes over medium warmth. Add the zucchini and tomatoes and prepare dinner for an extra minute.
-
Add the orzo and toast for 1-2 minutes, after which add the lemon zest, broth, lemon juice, heavy cream, and remaining salt. Stir and convey the combination to a boil, after which cut back the warmth to low. Add the meatballs to the dish and canopy. Simmer for 7-10 minutes or till the orzo is cooked and the liquid is usually absorbed.*
-
As soon as the orzo is cooked via and the meatballs are absolutely cooked, take away from the warmth. High with parmesan cheese and serve instantly.
- In step 4, if the liquid is absorbed however the orzo remains to be crunchy, add ¼ cup extra of broth, stir, and permit the combination to simmer till the orzo is cooked via.
- I used zucchini and cherry tomatoes, however be happy to make use of your favourite backyard greens.
Energy: 401 kcal, Carbohydrates: 28 g, Protein: 24 g, Fats: 23 g, Fiber: 2 g, Sugar: 4 g
Diet info is routinely calculated, so ought to solely be used as an approximation.
Images: photographs taken on this publish are by Erin from The Wood Skillet.
