Skillet Meatballs and Orzo

Tired of spaghetti and meatballs? Never. But this variation could become another favorite.

Servings: 8
Prep time: 35 minutes
Cook time: 20 minutes

Ingredients

1 box orzo

1 jar chunky traditional sauce

1 pound lean ground beef

½ cup grated Parmesan cheese

½ cup Italian flavored bread crumbs

1 small onion, chopped

1 clove garlic, chopped

½ teaspoon salt

1 egg

1 tablespoon olive oil

1 medium green sweet pepper, cut in bite-sized strips

2 teaspoons finely chopped fresh thyme (optional)


Directions

1. In food processor bowl combine beef, cheese, bread crumbs, onion, garlic, salt, and egg; process
until finely ground. Scoop 1-tablespoon portions into your hand, roll into balls. Set aside.
2. In a large skillet heat oil over medium heat. Add green pepper and cook 2 to 3 minutes or until starting to soften. Add meatballs and brown on one side, about 4 minutes. Turn meatballs and add chunky traditional sauce to the skillet. Bring to a gentle simmer. Cover skillet and reduce heat to low; simmer 14 to 16 minutes or until meatballs are cooked through.
3. Meanwhile, in a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the orzo; stir gently.
4. Cook pasta according to package directions; remove from heat and drain well.
5. Stir pasta into skillet with meatballs. Serve topped with chopped thyme, if desired.
6. Customize it: For a veggie boost (that will go unnoticed!) add 1 cup shredded carrot to the simmering sauce.