Methods to Make Baked Rooster Meatballs with Creamy Orzo (Step-by-Step Images)
I make this recipe in 4 straightforward steps: 1) bake the meatballs, 2) prepare dinner the garnish, 3) make the orzo, and 4) end with the sauce. Beneath is a fast overview-scroll right down to the recipe card for full directions and measurements.
1. Bake the Rooster Meatballs: In a forged iron skillet, I sauté the shallots, garlic, and herbs first – this step is crucial for creating taste and retains the meatballs moist. As soon as blended, do not overwork the meat. Roll, bake scorching, then broil briefly on the finish for shade. That is my go-to technique for how you can make baked rooster meatballs that do not dry out.
2. Put together Garnish: Add the sage and rosemary leaves to the identical skillet and fry till crispy. Take away with a slotted spoon to a paper towel-lined plate and sprinkle with salt. Put aside for garnish.
3. Make the Creamy Parmesan Orzo: The orzo cooks instantly within the pan, absorbing the wine, inventory, cream, and cheese. Toasting it first offers it a nutty spine, and the spinach wilts in proper on the finish. The result’s creamy orzo with spinach and Parmesan that is wealthy however not heavy.
4. Garlic White Wine Butter Sauce is fast and non-obligatory – however I extremely suggest it. It ties every little thing collectively and provides brightness from the lemon. I sauté garlic, thyme, and purple pepper flakes in olive oil for 1 minute, deglaze with wine for 1 minute, then decrease the warmth and whisk in butter and lemon till emulsified; season with salt.
Serve: Spoon creamy Parmesan orzo into bowls, prime with baked meatballs, and end with Parmesan, thyme, crispy sage/rosemary, salt, pepper, and non-obligatory purple pepper flakes.
