Monday Meatballs with Lemon-y dill Asparagus Orzo

Prep the vegetables - chop the asparagus, dill, garlic, and cilantro for meatballs.

Bring a medium sized pot of water up to a boil. When boiling, add a few tablespoons of salt and the orzo. Cook according to package directions and drain.

Start the meatball filling. Add all the meatball ingredients into a mixing bowl and mix well (you can use a wooden spoon, I frequently just use my hands). For the meatballs into 2 tablespoon sized meatballs, making about 25 meatballs.

Heat a large pan on medium high heat. Add a tablespoon of neutral oil and add the chopped asparagus. Cook for 1 minute, then add the garlic and pinch of kosher salt. Cook for another minute, then remove from heat into a large mixing bowl.

Heat that same large pan (that has a cover) on medium high heat. Add 1 tablespoon of neutral oil and place the meatballs into the pan. Sear the meatballs for about 3 minutes (once I lay all the meatballs down, it’s usually time to begin flipping the first meatballs I put down), then flip. Cook for another 1 minute, then add in the jar of Rao’s marinara sauce. Cover and cook on medium heat for 10 minutes, or until the inside of the meatball reaches 150 F.

Once the orzo is finished cooking, add this to the asparagus, along with the lemon zest, lemon juice, a pinch of kosher salt, black pepper to taste, dill, and the pecorino cheese. Give everything a mix, taste to adjust seasoning, and serve alongside the meatballs.