Italian Wedding Pasta Bake

Preheat the oven to 375 °F (190 °C) and lightly grease a 9×13-inch baking dish.

In a large bowl, combine the ½ lb ground beef, ½ lb ground pork, ⅓ cup breadcrumbs, 1 large egg, 1 clove of the minced garlic, ¼ cup Parmesan, ½ tsp of the dried oregano, ½ tsp of the kosher salt, and ¼ tsp of the black pepper. Mix until just combined — overworking makes the meatballs dense.

Roll the mixture into balls about 1 inch in diameter (roughly the size of a large marble). You should get about 36 meatballs. Set aside on a plate.

Heat the 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer and sear for 3–4 minutes, turning once, until browned on at least two sides. They don't need to be cooked through. Transfer to a plate.

Reduce heat to medium. Add the 1 medium diced onion to the same pan and cook for 4–5 minutes, stirring occasionally, until softened and translucent.

Add the remaining 1 clove minced garlic and ½ tsp dried oregano and cook for 1 minute until fragrant.

Pour in the 3 cups chicken broth and the 1 can crushed tomatoes, scraping up any browned bits from the bottom of the pan. Season with the remaining ¼ tsp kosher salt and ¼ tsp black pepper.

Stir in the 1 ½ cups dry orzo, then fold in the 3 cups baby spinach until just wilted.

Return the seared meatballs to the pan, nestling them evenly into the orzo mixture.

Scatter 1 cup of the shredded mozzarella over the top, then transfer the pan (or pour everything into the prepared baking dish) and bake uncovered for 25 minutes, until the orzo is tender and has absorbed most of the liquid.

Sprinkle the remaining ½ cup mozzarella and a generous handful of Parmesan over the top. Return to the oven for 5–8 minutes until the cheese is melted and golden in spots.

Let the bake rest for 5 minutes before serving — this allows the orzo to set and makes it easier to portion.