Name: Lemony Pesto Orzo with Meatballs & Burrata
Ingredients: 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

Lemony Pesto Orzo with Meatballs & Burrata

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A super quick and easy, five-ingredient, Italian-style dinner that tastes like a million bucks (but only costs a few).

Author: Lauren McDuffie
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

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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).
Add the pesto to the hot cooked orzo as well as the juice from half a lemon. Stir to mix well.
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)

Keywords: Lemony Pesto Orzo with Meatballs & Burrata

Find it online: https://mykitchenlittle.com/2020/08/27/lemony-pesto-orzo-with-meatballs-burrata/