Meatball Casserole

1. 1

   Finely chop carrot and onion.

2. 2

   In a 12-inch skillet over medium heat in 1 tablespoon of oil, cook carrot and onion until tender, stirring occasionally.

3. 3

   In a large bowl, mix carrot, ground meat, uncooked orzo, bread crumbs, salt, rosemary, egg and 1/4 cup of water.

4. 4

   Shape mixture into 1 1/2-inch balls.

5. 5

   In same skillet over medium-high heat in 2 tablespoons of oil, cook meatballs half at a time until browned.

6. 6

   Remove to a bowl as they brown.

7. 7

   Stir flour into 2 3/4 cups of water until smooth.

8. 8

   Stir flour mixture and the vegetable bouillon into drippings in skillet; heat to boiling, stirring to loosen brown bits from bottom of skillet.

9. 9

   Boil 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.