One-Pot Lamb Meatballs With Tomato, Fennel and Orzo
Tangy tomato sauce, hearty lamb meatballs and comforting orzo come together in one pot to create a perfectly balanced weeknight meal in just 45 minutes. Fennel stalks and fronds are often discarded, but with the right methods, they can elevate a dish. This recipe showcases the versatility of fennel in three different ways: fronds, as a garnish, for their fresh pepperiness; sautéed fennel bulbs in the tomato sauce, for their texture and sweetness; and stalks in the meatballs, for their herbaceous notes. Though this recipe benefits from the use of fennel fronds and stalks, if your grocery store only carries stalkless fennel bulbs, this recipe will still be a success.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2small fennel bulbs with stalks and fronds (about 1 pound)
- 1pound ground lamb
- 2 ½tablespoons fennel seeds, crushed
- Salt
- 4tablespoons extra-virgin olive oil
- 8garlic cloves, thinly sliced
- 3(14-ounce) cans whole peeled tomatoes
- 1cup orzo
Instructions
Step 1
Prepare the fennel: Remove and reserve the fennel fronds. Finely chop the green fennel stalks and add the stalks to a medium bowl. (You should end up with about 1 1/2 cups.) Coarsely chop the fennel bulbs and set aside.Step 2
Prepare the meatballs: To the bowl of fennel stalks, add the lamb, 1 1/2 tablespoons fennel seeds and a hefty pinch of salt. Mix, squeezing the meat and fennel stalks with your hands to incorporate. Divide the lamb mixture into 16 portions and roll each into a ball.Step 3
In a large, deep 12-inch skillet (or pot, or braiser) over medium-high, heat 2 tablespoons of the oil. Add the meatballs, leaving ½ inch of space in between them, and sear for 3 minutes until golden brown on the bottom. Flip and continue searing for 3 minutes on the other side, until golden brown. Transfer the meatballs to a plate and set aside.Step 4
Add the remaining 2 tablespoons of oil to the skillet. Add the coarsely chopped fennel bulbs and a hefty pinch of salt. Cook for 5 minutes, stirring occasionally, until softened and browned on the edges.Step 5
Add the garlic and the remaining 1 tablespoon fennel seeds to the skillet and cook, stirring occasionally, for 1 minute, until fragrant.Step 6
Add the tomatoes and their juices to the skillet, roughly crushing them into big chunks as you add them to the pot or using a potato masher or with the back of a wooden spoon. Stir in 1½ cups of water and a hefty pinch of salt. Transfer the meatballs to the sauce and bring to a high simmer over medium. Partly cover the pot with a lid and boil for 15 minutes, stirring occasionally.Step 7
After 15 minutes, add the orzo and a pinch of salt and stir to combine. Continue cooking until the orzo is al dente, for 2 minutes less than what the packaging calls for (7 to 8 minutes), stirring occasionally.Step 8
Divide among bowls and top with reserved fennel fronds.