ASSORTMENT

Meatballs

Orzo

Greens

Start by grabbing a large shallow sauté dish, pot or pan - big enough to cook the whole dish in.

In a medium-size mixing bowl, combine the mince, breadcrumbs, shallot, herbs and salt and pepper. Mix well (we find it best to do this with our hands), add the lightly beaten egg and continue to mix.

Once the mixture is combined, roll into meatballs just a bit smaller than a golf ball size.

Add a generous amount of olive oil to the sauté dish over medium-high heat (the same pan that you’ll cook the orzo in). Cook the meatballs for 2-3 minutes on each side until they are golden brown but not fully cooked. Remove from the pan and set aside. Note you may need to do this in batches.

Reduce the heat slightly and add the onion to the same pan. Add a pinch of salt and a little more oil if you need; cook for 5 minutes or until the onions are soft and translucent.
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Add the garlic and oregano and cook for a minute or so. Add the orzo, stir to coat in the oily onion and garlic mixture and toast for 2-3 minutes until golden.

Add the crushed tomatoes and water stir well and bring to a simmer. Add the meatballs and then reduce the heat to low.

Cook the orzo for 15-20 minutes, stirring often to prevent the orzo from burning or sticking to the bottom of the dish. The dish is done when the sauce has thickened and the pasta is al dente.
When the orzo is about 5 minutes away - start cooking the greens. Add the broccoli to a medium pan along with ⅓ -½ cup of water, bring to the boil allowing the water to evaporate and steam the broccoli. Once the water has evaporated, add about 1 Tbsp of butter or olive oil to the pan along with the kale and crushed garlic. Cook over medium-high heat for another minute or until the kale has wilted.
Serve the orzo and meatballs topped with fresh parsley and parmesan.