Salisbury Meatball Orzo Skillet

 

454 g (1 lb.) lean ground beef

4 yellow onions divided

½ C. panko breadcrumbs

1 tsp. salt

1 large egg

Fresh ground pepper

2 T. olive oil

2 cloves garlic minced

227 g (8 oz.) cremini mushrooms sliced

2 T. unsalted butter

2 T. all-purpose flour

1½ C. beef stock

1 T. whole-grain mustard heaping

1 T. Worcestershire sauce

4-5 sprigs thyme

250 g (9 oz.) uncooked orzo

¼ C. flat-leaf parsley finely chopped

 

Place the ground beef in a large bowl. Using a cheese grater, grate one of the onions and add it to the beef. Add the breadcrumbs, salt, eggs, and fresh ground pepper. Mix all the ingredients together to form a cohesive mixture. Using a T. measure as a guide, from the meat mixture into meatballs. Transfer the meatballs to the fridge and chill for 20-30 minutes. While the meatballs are chilling, slice the remaining onions into half-moons and set them aside. Heat the oil in a large cast iron skillet over medium heat until shimmering. Place the meatballs in the skillet and brown them on all sides. ** Transfer them to a plate and set them aside. Reduce the heat slightly and add the onions and a pinch of salt. Sauté until the onions are golden, about 5-7 minutes. Stir in the garlic and sauté for a minute more. Transfer the onions to a bowl and set them aside. Add the mushrooms to the skillet and another sprinkle of salt. Sauté until the mushrooms are soften and well browned. Transfer them to the bowl with the onions and set aside. Melt the butter in the skillet and whisk in the flour to form a roux. Gradually whisk in the beef stock to form a loose sauce. Add the mustard and Worcestershire sauce. Bring the sauce up to a gentle simmer. Return the mushrooms, onions, and meatballs to the skillet. Add the thyme and cover and let simmer for 15 minutes, turning the meatballs once halfway through. While the meatballs are simmering, cook the orzo according to the package’s directions. Drain the pasta and add it and the parsley to skillet. Stir to combine. Divide the pasta across four bowls and serve immediately.