Ingredients
Scale
- 1 1/2 pounds ground chicken, pork, or turkey
- 1 tablespoon Dijon mustard
- 1 shallot, chopped
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 2 teaspoons dried rosemary
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped lemon peel
- 1 tablespoon chopped fresh dill
- Chili flakes, to taste
- 1 pound dry orzo pasta
- 1/4 cup dry white wine
- 1/2 cup heavy cream or canned full-fat coconut milk
- 3 cups baby spinach, chopped
- 1 cup shredded mozzarella or provolone cheese
Instructions
- Preheat the oven to 450°F (230°C).
- Add the ground meat, Dijon mustard, shallot, garlic powder, Italian seasoning, rosemary, smoked paprika, salt, pepper, and Parmesan to a bowl. Mix well. Roll into tablespoon-sized balls (about 15–16 meatballs).
- Place the meatballs in a 9×13-inch baking dish. Add olive oil, lemon peel, dill, and chili flakes. Bake for 8–10 minutes, until just starting to crisp. Reduce oven temperature to 400°F (200°C).
- Add the dry orzo to the dish. Pour in 2 cups water and the white wine, stirring gently. Season with salt and pepper. Scatter the spinach over the top. Bake for 12–15 minutes, until most of the liquid is absorbed.
- Stir the orzo, mix in the cream, then sprinkle the cheese over the top. Bake another 10 minutes until melted and bubbly. Drain excess oil if needed and garnish with fresh herbs before serving.
Notes
- Nutritional information is an estimate and may vary.
- Coconut milk can be used for a dairy-free option.
- Garnish with fresh dill, basil, or microgreens before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American