Italian Meatball & Orzo Skillet with Hidden Veggie Tomato Sauce

Ingredients

• 1 1/4 lbs ground beef, 85/15 blend
• 1 medium zucchini, grated & squeezed dry, hidden veggie!
• 1 medium carrot, grated & squeezed dry, hidden veggie!
• 1/2 cup breadcrumbs, panko for extra crunch
• 1 whole egg, binder
• 3 cloves garlic cloves, minced
• 1/4 cup parmesan cheese, grated
• 1 1/2 tsp italian seasoning
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for browning
• 28 oz canned crushed tomatoes, 1 can
• 2 tbsp tomato paste, for depth
• 1 cup vegetable broth
• 1 1/2 cups pearl orzo pasta, uncooked
• 1/4 cup fresh basil, chopped, for garnish
• 1 tsp honey, balances acidity

Instructions

1. 1

   In a large bowl, combine ground beef, grated zucchini, grated carrot, breadcrumbs, egg, minced garlic, parmesan, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined, don't overmix or meatballs will be tough.

2. 2

   Form mixture into 16-20 meatballs (about golf ball size). Heat olive oil in a large skillet over medium-high heat.