1010 B Street,
One-Pot Orzo & Pork Meatballs
1 small onion 12 oz. ground pork 1 large egg, beaten 1 1/2 tsp. fennel seeds, crushed 1/3 cup grated Parmigiano-Reggiano, plus more for serving Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 2/3 cup orzo 2 Tbsp. fresh lemon juice, plus wedges Extra-virgin olive oil and fresh dill sprigs
Grate the onion and squeeze out any excess liquid. This should give you about 1/2 cup of onion. Transfer the grated onion to a bowl, and then add pork, egg, fennel seeds, cheese, and 1/2 tsp salt to the bowl. Stir all this until the point where it just begins to combine (you don’t want to mix it together too thoroughly). Now, using dampened hands, roll the mixture into 24 balls, each about 1 1/2 inches around.
Take a medium pot and bring the broth and 1 cup water to a boil in it. Next, add the orzo and cook 5 minutes. Then, add meatballs to the pot, reduce heat to low, cover, and cook, stirring once, until cooked through, 6 to 7 minutes more. Stir in lemon juice and season to taste. Serve with a drizzle of extra virgin olive oil, pepper, dill, lemon wedges and more cheese.
Source: MarthaStewart.com, May 20212