Creamy Pesto Cheese & Beef Meatballs
over Orzo with Olive-Spiced Roasted Broccoli
Cooking time
25 minutes
Servings
2/4
Calories
920 /serving
Up the cheese factor with the greatest of ease. Ground beef meatballs dial up the decadence with a dose of grated mozzarella cheese, worked into the mix along with panko crumbs and lemony olive-flecked seasonings. Once they’ve browned, use the same pan to stir up a creamy basil pesto sauce finished with butter to boost those well-rounded flavours. Served over delicate beads of orzo with a side of roasted broccoli, supper is simple—and simply fantastic.
We will send you:
- 250g Canadian-raised lean ground beef
- 300g Broccoli florets
- 30ml Basil pesto
- 20g Panko
- 140g Orzo
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 30g Grated mozzarella
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), sunflower oil, black pepper, cellulose)
Contains: Cashews, Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
51 g
Saturated Fat
19 g
Sodium
560 mg
Total Carb
75 g
Sugars
7 g
Protein
44 g
Fibre
7 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking; season with S&P. Keep warm.
Prepare & cook the meatballs
Meanwhile, in a medium bowl, combine the beef, panko, cheese, remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Transfer to a plate. Wipe out and reserve the pan.
Make the sauce & coat the meatballs
Heat the same pan on medium. Add the demi-glace, cream, pesto and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly thickened. Off the heat, add 1 tbsp butter (double for 4 portions) and S&P; stir well. Return the meatballs; toss well.
Plate your dish
Divide the orzo between your plates. Top with the broccoli, meatballs and sauce. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
