Recipe: Meatball Casserole (using orzo and spinach)

MEATBALL CASSEROLE

vegetable oil
1 large carrot, finely chopped
1 medium-size onion, finely chopped
1 1/2 pounds ground lamb or beef
3/4 cup orzo (rice-shape pasta), uncooked
1/3 cup plain dried bread crumbs
1 teaspoon salt
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves, crushed
1 large egg
3 cups water, divided use
3 tablespoons all-purpose flour
1 extra large vegetable bouillon cube or 2 envelopes instant vegetable broth and seasoning
1 (10-ounce) package frozen leaf spinach, thawed and squeezed dry
fresh rosemary (for garnish)

In 12 inch skillet over medium heat, in 1 tablespoon oil, cook carrot and onion until tender, stirring occasionally.

In large bowl, mix carrot mixture, ground lamb, uncooked orzo, bread crumbs, salt, rosemary, egg, and 1/4 cup water. Shape lamb mixture into 1 1/2-inch meatballs.

In same skillet over medium-high heat, in 2 tablespoons hot vegetable oil, cook meatballs, half at a time, until browned. Remove meatballs to bowl as they brown.

Stir flour into the remaining 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 F.

Place spinach in bottom of 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.

Source: Good Housekeeping