Meatball Orzo Casserole
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Calories: 500 kcal
Ingredients
Meatballs
- 1 lb. ground beef
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. Italian seasoning
- 1 Tbsp. ground flaxseed
- 2 Tbsp. water
- 1/4 cup minced broccoli florets
Casserole
- 13 oz. light coconut milk
- 2 Tbsp. nutritional yeast
- 1/4 cup finely grated parmesan or dairy-free parmesan
- 1 garlic clove minced
- 8 oz. orzo pasta
- 1-1/2 cups broccoli florets fully thawed if frozen
- 1 cup shredded cheese or dairy-free cheese
Instructions
-
Preheat oven to 350 degrees F.
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In mixing bowl, combine all ingredients for meatballs.
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Onto baking sheet, arrange 1 tablespoon scoops of meatball mixture. Bake 20 minutes.
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In pot, cook orzo al dente, per package instructions.
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In mixing bowl, whisk together coconut milk, nutritional yeast, grated parmesan and minced garlic until well combined.
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To 9x13-inch baking pan, add orzo, broccoli florets and cream sauce. Add cooked meatballs and stir. Top with shredded cheese.
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Set oven temperature to 450 degrees F.
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Bake casserole 10 minutes until cheese is melted and bubbly. Serve warm.
Recipe Notes
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Nutrition Facts
Meatball Orzo Casserole
Amount Per Serving
Calories 500
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g65%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 72mg24%
Sodium 622mg26%
Potassium 523mg15%
Carbohydrates 36g12%
Fiber 4g16%
Sugar 2g2%
Protein 27g54%
Vitamin A 336IU7%
Vitamin C 24mg29%
Calcium 180mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.