Orzo Rustico con Polpette e Funghi
Servings 4 servings
Ingredients
- 1 tbsp olive oil for searing meatballs
- 12-16 meatballs beef, turkey, or pork, about 1 lb
- 1 tbsp tbsp olive oil for cooking vegetables
- 1 small yellow onion finely chopped
- 3 cups mushrooms cremini, button, or mixed, sliced (about 12 oz)
- 3 garlic cloves minced
- 1 tsp fresh thyme or 1/2 tsp dried
- ½ tsp tsp salt adjust to taste
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional, for a slight kick
- 1½ cups orzo pasta uncooked
- 3½ cups chicken broth or vegetable broth, divided
- 2 cups fresh spinach roughly chopped
- ⅓ cup grated pecorino Romano or parmesan
- Fresh parsley chopped (optional, for garnish)
Instructions
- Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. Add premade meatballs and sear for 2-3 minutes per side until browned (they don’t need to be fully cooked through). Remove and set aside.
- In the same skillet, add 1 tbsp olive oil over medium heat. Add chopped onion and cook for 3 minutes until softened.
- Add sliced mushrooms and minced garlic. Cook for 6-8 minutes, stirring occasionally, until mushrooms are golden and have released their moisture. Scrape up any meatball bits for extra flavor.
- Stir in thyme, salt, black pepper, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
- Add orzo to the skillet and stir for 1 minute to toast lightly.
- Pour in 3 cups chicken broth and bring to a simmer. Nestle the seared meatballs into the skillet.
- Cover and simmer on low for 10-12 minutes, stirring occasionally, until orzo is tender and has absorbed most of the broth. If it looks dry, add the remaining 1/2 cup broth as needed.
- Stir in chopped spinach and cook for 1 minute until wilted.
- Sprinkle pecorino Romano over the top. Taste and adjust seasoning (more salt or pepper if needed, depending on the meatballs’ seasoning).
- Garnish with fresh parsley, if using, and serve hot directly from the skillet.
Notes
- **Mushroom Prep**: Wipe mushrooms with a damp cloth before slicing to avoid sogginess. A mix of cremini and shiitake adds depth, but button works fine.
- **Meatball Note**: Premade meatballs vary in flavor; if heavily seasoned, taste before adding extra salt. Frozen meatballs work too—just thaw or extend searing time.
- **Substitutions**: Swap spinach for arugula or kale. Use gluten-free orzo for dietary needs.
- **Storage**: Leftovers keep in an airtight container in the fridge for 3 days. Reheat with a splash of broth to loosen the orzo.
- **Mushroom Boost**: For extra umami, add 1 tbsp mushroom powder or a splash of soy sauce with the broth.
- **Meatball Note**: Premade meatballs vary in flavor; if heavily seasoned, taste before adding extra salt. Frozen meatballs work too—just thaw or extend searing time.
- **Substitutions**: Swap spinach for arugula or kale. Use gluten-free orzo for dietary needs.
- **Storage**: Leftovers keep in an airtight container in the fridge for 3 days. Reheat with a splash of broth to loosen the orzo.
- **Mushroom Boost**: For extra umami, add 1 tbsp mushroom powder or a splash of soy sauce with the broth.