Ingredients
Method
- Preheat oven to 400°F. In a large mixing bowl, combine all meatball ingredients except olive oil spray. Mix gently until combined.
- Roll into 1½-inch golf balls and place in a single layer on a greased baking sheet. Spray with olive oil spray and bake for 25–30 minutes, or until the internal temperature reaches 165°F. Broil for 3–4 minutes at the end if needed for golden brown tops.
- While meatballs bake, heat olive oil in a large skillet over medium heat. Add grated garlic and red pepper flakes and cook for 3 minutes until fragrant. Stir in uncooked orzo and broth, bring to a simmer, cover, and cook for 9–10 minutes.
- Remove lid and add spinach and heavy cream. Cover and cook another 3 minutes until spinach wilts.
- Stir in cheese, lemon zest, and lemon juice. Season with salt and pepper.
- Pour orzo into a shallow serving bowl, top with meatballs, drizzle with olive oil, and add extra grated parmesan cheese.
Notes
Meatball Mixing: I've learned the hard way not to overmix the meatball mixture.
Just combine everything until it comes together, or the meatballs will turn out dense and tough instead of light and tender.
Cheese Variations: If you don't have Italian cheese blend on hand, I often use a mix of shredded mozzarella and provolone.
It melts beautifully and gives the same creamy, savory result.
Make Ahead: These meatballs are fantastic for meal prep.
I make the entire batch, bake them, and store them in the fridge for up to 3 days.
The orzo is best made fresh, but the meatballs reheat perfectly in the oven or microwave.
Orzo Texture: Keep an eye on the orzo during cooking.
I check it at the 9-minute mark and add a splash more broth if it looks dry.
You want it tender but not mushy, with a little bite left.
Spinach Timing: Don't add the spinach too early or it will overcook into a sad, slimy mess.
I fold it in right at the end, cover the pan, and let the residual heat wilt it gently for just a few minutes.
Serving Suggestion: For a lovely presentation, I spoon the creamy orzo into a shallow bowl, nestle the meatballs on top, and finish with a drizzle of good olive oil and a generous shower of fresh parmesan.
A squeeze of extra lemon juice brightens everything up.
Equipment Alternative: If you don't have a baking sheet, a cast iron skillet works wonderfully for the meatballs.
Just arrange them in a single layer and bake as directed.
The heat distributes evenly and gives them a nice crust.