Lemony Pesto Orzo with Meatballs & Burrata
A super quick and easy, five-ingredient, Italian-style dinner that tastes like a million bucks (but only costs a few).
- Yield: serves 4
Ingredients
Scale
- 12 fresh, Italian-style meatballs (pre-made in your grocer’s meat department; not frozen)
- 8 ounces orzo, cooked according to package directions, drained and returned to the pot
- The juice of half a lemon
- 1/3 to 1/2 cup store-bought pesto, or to taste (such as Rana brand – it’s so good!)
- 8-ounce ball burrata cheese
- Salt and pepper, as needed
- Olive oil, for drizzling
Instructions
- Preheat your oven to 375 degrees F. Place the meatballs on a baking sheet that has been sprayed with non-stick spray, and bake until golden brown and done in the centers; about 20 to 25 minutes (I give them a little check before serving).Â
- Add the pesto to the hot cooked orzo as well as the juice from half a lemon. Stir to mix well.Â
- Serve the pesto orzo with the meatballs piled on top, with big pieces of torn burrata on the side. Drizzle everything with a little olive oil, to finish, and a sprinkling of salt and pepper (especially the cheese)