Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and sliced into rounds
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 6 cups beef bone broth
  • 14.5 oz fire-roasted crushed tomatoes
  • 1 cup orzo pasta
  • 2 cups fresh baby spinach
  • 0.25 cup fresh basil and parsley, chopped

Instructions:

  1. In a large bowl, combine Panko breadcrumbs and milk to form a panade paste. Let sit for 5 minutes.
  2. Add ground beef, ground pork, beaten egg, Parmesan cheese, minced garlic, oregano, and red pepper flakes to the panade. Gently mix by hand until just combined.
  3. Form the mixture into 1.25-inch spheres using a cookie scoop for consistency. Chill the formed meatballs in the refrigerator for 10 minutes to firm up.
  4. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Sear meatballs in batches until golden brown on all sides (about 3 minutes). Remove meatballs and set aside; do not wipe out the pot.
  5. In the same pot, add onion, carrots, celery, and red bell pepper. Sauté for 5 minutes until softened, scraping the bottom of the pot to release the browned meat bits (fond).
  6. Pour in the beef bone broth and crushed tomatoes. Bring to a gentle simmer.
  7. Return the meatballs to the pot and add the orzo pasta. Simmer for 7-9 minutes or until the pasta is al dente and meatballs are cooked through.
  8. Stir in the fresh baby spinach until wilted. Garnish with fresh basil and parsley before serving.