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Monday Meatballs with Lemon-y dill Asparagus Orzo. One of my favorite meatball recipes with a spring-y asparagus orzo that’s zingy, fresh, and so yummy.
This is a perfect weeknight dinner or even meal prep for the week.
Table of Contents
Chef Tips:
Gently mix the meatballs: When forming the meatballs, try not to overmix. Gently roll them without compacting the mixture too much, which will result in tender, moist meatballs.
Brown the meatballs: Searing the meatballs before adding the marinara sauce not only enhances flavor but also gives a beautiful, golden-brown crust that holds up well in the sauce. I like to do this for small batches of meatballs like this recipe!
Asparagus Timing: Add the asparagus to the pan and cook for just a couple minutes so it stays crisp-tender. Overcooking asparagus can lead to a mushy texture.
Use fresh herbs: The dill brings a delicate, fresh note to balance the heartier elements of the dish! If you’re not a fan of dill, you can use cilantro or parsley.
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Recipe:
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Monday Meatballs with Lemon Asparagus Orzo
- Total Time: 45 min
- Yield: 4 1x
Description
Monday Meatballs with Lemon-y dill Asparagus Orzo. One of my favorite meatball recipes with a spring-y asparagus orzo that’s zingy, fresh, and so yummy.
Ingredients
For the Monday Meatballs:
- 1 lb ground beef (80/20)
- 1 lb ground pork (80/20)
- 2 teaspoons kosher salt
- Black pepper, to taste
- 1/2 cup panko breadcrumbs
- 1/4 cup cilantro, chopped
- 2 eggs
- 2 cups Rao’s marinara sauce
For the Asparagus Orzo:
- 1 cup orzo, dried
- 1 lemon, juiced and zested
- 1/4 cup pecorino cheese, grated
- 1 bunch asparagus, chopped into 1/2” pieces
- 1/4 cup dill, chopped
- Kosher salt, to taste
- Black pepper, to taste
- 2 cloves garlic, minced
- 1 tablespoon neutral oil (for cooking the asparagus)
- 2 tablespoons extra virgin olive oil (to toss into the pasta)
Instructions
- Prep the vegetables by chopping the asparagus, dill, garlic, and cilantro for the meatballs.
- Bring a medium-sized pot of water to a boil. Add a few tablespoons of salt and the orzo once boiling. Cook according to package directions, then drain.
- For the meatballs, combine all meatball ingredients in a mixing bowl and mix well. Form the mixture into 2-tablespoon-sized meatballs, yielding about 25 meatballs.
- Heat a large pan over medium-high heat and add a tablespoon of neutral oil. Add the chopped asparagus and cook for 1 minute. Then, add the garlic and a pinch of kosher salt, cooking for another minute before transferring to a large mixing bowl.
- Using the same pan, heat over medium-high and add another tablespoon of neutral oil. Place the meatballs in the pan, searing for about 3 minutes on one side, then flipping and cooking for 1 more minute. Add the jar of Rao’s marinara sauce, cover, and cook on medium heat for 10 minutes, or until the internal temperature of the meatballs reaches 150°F.
- Once the orzo is done cooking, add it to the asparagus mixture, along with lemon zest, lemon juice, a pinch of kosher salt, black pepper, dill, and pecorino cheese. Mix everything well, adjust seasoning to taste, and serve alongside the meatballs.
- Prep Time: 45 min
- Category: well balanced
- Method: stovetop
- Cuisine: italian
