Meatball Casserole
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INGREDIENTS 1 large carrot
1 medium-size onion
Salad oil
1-1/2 pounds ground lamb or beef, or a combination
3/4 cup orzo (rice-shaped pasta)
1/3 cup plain dried bread crumbs
1 teaspoon salt
1/2 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary, crushed
1 large egg
3 tablespoons all-purpose flour
1 extra-large vegetable bouillon cube or 2 envelopes instant vegetable broth
1 (10-ounce) package frozen leaf spinach, thawed and squeezed dry
Fresh rosemary, for garnishFinely chop carrot and onion. In a 12-inch skillet over medium heat, in 1 tablespoon hot salad oil, cook carrot and onion until tender, stirring occasionally.
In a large bowl, mix carrot mixture, ground meat, uncooked orzo, bread crumbs, salt, rosemary, egg, and 1/4 cup water. Shape mixture into 1-1/2-inch meatballs.
In the same skillet over medium-high heat, in 2 tablespoons of hot salad oil, cook meatballs, 1/2 at a time, until browned. Remove meatballs to bowl as they brown.
Stir flour into 2-3/4 cups water until smooth. Stir flour mixture and vegetable bouillon cube into drippings in skillet; heat to boiling, stirring to loosen brown bits from bottom of skillet; boil 1 minute.
Preheat oven to 350 degrees. Place spinach in bottom of a 2-quart casserole. Place meatballs on top; pour bouillon mixture over meatballs. Cover and bake 40 minutes or until meatballs are cooked through. Garnish with fresh rosemary.
Makes 6 servings