Description
A comforting dish combining juicy meatballs with creamy orzo, infused with garlic and butter flavors.
Ingredients
Scale
- 1 ½ pounds ground chicken, pork, or turkey
- 3 tablespoons Italian seasoning
- 1 cup grated parmesan cheese
- 1 onion, quartered
- 1 head garlic
- 1 cup dry white wine
- 2 cups dry orzo pasta
- ½ cup heavy cream or canned full-fat coconut milk
- Fresh baby spinach
- Sun-dried tomatoes
Instructions
- Combine the ground meat with Italian seasoning, parmesan cheese, salt, and pepper in a mixing bowl.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Brown the meatballs in a skillet over medium heat if desired, until they develop a golden crust.
- Layer the quartered onion and the head of garlic at the bottom of the crockpot; place the meatballs on top.
- Pour in the white wine and add pieces of butter along with a rosemary sprig. Cover and cook on low for about 240 minutes.
- Prepare the orzo according to package instructions; drain once cooked.
- Remove the garlic head from the crockpot once the meatballs are done; squeeze out the roasted cloves into the sauce.
- Stir in the heavy cream (or coconut milk), fresh spinach, sun-dried tomatoes, and the cooked orzo. Mix gently until well combined and serve warm.
Notes
Best served warm with extra parmesan and fresh herbs. Can be stored in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg