French Onion Orzo with Meatballs

French Onion Orzo with Meatballs

Ingredients

1 tbsp olive oil
2 tbsp butter, divided
3 large Vidalia onions (about 2 Ibs), halved and
thinly sliced
2 tbsp beef concentrate
2 cups beef stock
1 cup uncooked orzo pasta

For the Meatballs

1 large egg
1 lb ground beef
¼ cup breadcrumbs
⅓ cup shredded Gruyère cheese
1 tsp fresh thyme leaves
2-3 cloves minced garlic
1 tbsp salt and pepper

Directions

  1. Heat a large skillet on medium. Once hot, add olive oil followed by the onions and cook slowly until
    caramelized, stirring occasionally.
  2. Meanwhile, in a large bowl add egg, ground beef, breadcrumbs, gruyere, oregano, garlic and salt
    and pepper. Mix until combined.
  3. Using a 2oz scoop, scoop up your minced meat and roll into balls and set aside.
  4. Once the onions have caramelized, remove from pan and in the same pan add butter followed by
    your meatballs. Sear on each side. Once cooked, remove from the pan and place on a paper towel
    lined plate.
  5. In the same pan, pour onions back into the pan. Bring the heat down to medium and add thyme
    risotto, and stir until the orzo is toasted.
  6. Add your beef concentrate, stock, orzo, and thyme. Let simmer with a lid until cooked, stirring frequently.
  7. Once ready, add the meatballs back into the pan, top with gruyere, oregano, let melt and serve.