Beef Meatballs in Creamy Cajun Sauce
with Orzo, Sun-dried Tomatoes, Spinach and Zucchini
Ingredients
- Ground Beef
- Zucchini(s)
- Orzo
- Sun-Dried Tomatoes
- Baby Spinach
- Cream 18%
- Vegetable Broth Cube(s)
- Garlic Clove(s)
- Yellow Onion(s)
- Fresh Italian Parsley
- Cajun Spice Mix
- Grana Padano Cheese
Necessary elements
Ovensafe pan, Grater, Bowl
1. Preheat the oven to 425°F. Chop the garlic. Trim ends and peel the onion, cut into 1/2 inch pieces. Chop the sun-dried tomatoes and the parsley. Grate the zucchini.
2. In a bowl, mix the ground beef with the spices, to taste. In an oven-safe pan, over medium-high heat, add a drizzle of olive oil. Form 4-5 meatballs per person and cook in the pan for 2 minutes on each side or until beef has reached an internal temperature of 160°F. Remove from the pan and set aside.
3. In the same pan, cook the onions, the sun-dried tomatoes, the garlic and the zucchini 4-5 minutes. Add the dry orzo and season with salt and pepper. Mix well and cook for another 1-2 minutes.
4. In the same pan, add the bouillon cube, 1 2P | 1.5 3P cup of water, the cream and the spinach. Bring to a boil and cook 2-3 minutes.
5. Add the grana padano and mix well. Return the beef meatballs to the same pan. Cook in the oven for 12-15 minutes.
6. Serve the beef meatballs in the creamy cajun sauce. Garnish with the parsley. Bon appétit!