Tuscan meatball orzo

Meatball ingredients:

• 1 lb ground beef

• 1 small sweet onion; grated (using a box grater or the attachment on your food processor)

• 2 cloves of garlic; minced

• 1/2 tsp of kosher salt

• 1/2 tsp of ground pepper

• 1/2 tsp paprika

• 1/2 tsp of dried oregano

Orzo ingredients:

• 2 tbsp of olive oil

• 1 cup of orzo

• 1/4 cup of red onion; diced

• Pinch of red chili flakes

• 1/4 cup of sundried tomatoes; chopped up

• 2 cups of chicken broth

• 3 cups of fresh chopped spinach

• 4 tbsp heavy cream

In a large bowl, mix together all the meatball ingredients until everything is nice and well incorporated. Make a bunch of mini meatballs (like quarter sized) and place them on a plate. Put them in the fridge until you are ready to cook them up.

In a large skillet (or non-stick pan) heat up your oil and add in all your meatballs. Cook the meatballs until fully cooked (no more pink meat). Remove the mini meatballs from the pan and set aside.

In the same pan, add your orzo, red onions and red chili flakes. Toast up the orzo for a few minutes and then add in your sundried tomatoes. Pour in your chicken stock and mix everything together.

Reduce the heat to a simmer and cook for about 10 minutes or until the orzo is fully cooked (it is ok if you have some extra liquid). While the orzo is cooking, stir it every once in a while so it doesn’t stick to the bottom.

Add in your spinach and let it wilt down, tossing it with the orzo. Add back in your meatballs, that have been waiting patiently on the side, and mix everything together. Add in your cream, mix one final time and then serve warm.