Hi Everyone here is my recipe for the NutellaNonnaHolidayRecipeContest
Malta Mole Meatballs & Spicy Orzo
Servings: 4 Servings
INGREDIENTS:
(For Malta Spice Blend)-
1 1/2 tablespoons chile powder,
1 1/2 teaspoons dried oregano,
1 1/2 teaspoons smoked paprika,
1 teaspoon garlic powder,
1 teaspoon onion powder,
1 teaspoon ground black pepper,
1/2 teaspoon kosher salt,
(For Malta Mole Meatballs)-
1 pound ground chicken, drained and patted dry,
1/4 cup plain breadcrumbs,
1/4 cup grated parmesan & romano cheese,
2 tablespoons Malta Spice Blend, (recipe above),
1 1/2 tablespoons tomato paste,
1 large egg, beaten,
*3 tablespoons extra virgin olive oil, divided,
(For Malta Mole Sauce)-
1/2 cup *Nutella Hazelnut Spread with cocoa, (from a 13-oz. jar),
1/3 cup mole paste,
1 2/3 cups crushed tomatoes,
1 can (14.5-oz.) diced tomatoes, drained,
2/3 cup sweet onion, chopped,
3 cloves garlic, minced,
(For Spicy Orzo)-
4 cups (32-fl.oz.) chicken broth,
1 cup water,
2 cups orzo,
4 tablespoons unsalted butter, divided,
1 medium green bell pepper, seeded and diced,
2 teaspoons Malta Spice Blend, (recipe above),
DIRECTIONS:
1.) Heat oven to 375 degrees F.
2.) Prepare Malta spice blend. In a small bowl, mix all Malta spice blend ingredients together until combined.
3.) Prepare Malta meatballs. In a large bowl, add ground chicken, breadcrumbs, parmesan and romano cheese, 2 tablespoons from the Malta spice blend, tomato paste and egg, and mix together until blended. Using a 3 tablespoon kitchen scooper, make
to form 12 meatballs, or a 1 1/2 tablespoon kitchen scooper to make smaller 24 meatballs; set aside. Heat 1 1/2 tablespoons olive oil over medium heat, in a 10 1/2-inch cast iron skillet or ovenproof skillet. Add the meatballs and cook for 3 to 4 minutes, turning meatballs gentle to sides, or until brown on all sides, but not fully cooked. Place meatballs on a plate; set aside. Wipe skillet clean with paper towels.
4.) Prepare Malta Mole sauce. In a medium bowl, stir mole paste and nutella hazelnut spread together until blended well. Add crushed tomatoes and diced tomatoes together with malta mole sauce mixture, tossing till combined; set aside. Heat remaining 1 1/2 tablespoons olive oil over medium heat in cleaned 10 1/2-inch skillet. Add onions and cook for 1 to 1 1/2 minutes, stirring occasionally. Add garlic and cook an additionally minute longer, stirring occasionally. Add malta mole sauce mixture in with onion and garlic, and stir to toss until combined; remove from heat. Add partially cooked browned malta meatballs around edges of skillet with malta mole sauce, and place in oven to roast, cooking for 18 to 20 minutes, or until cooked through.
5.) Meanwhile, malta mole meatballs and sauce are roasting. Prepare spicy orzo. In a 2-quart cooking pot, add chicken broth
and water and over high heat bring to a boil. Add orzo and cook according to package directions, or until cooked al dente. Drain orzo, place orzo in a medium bowl. Toss 2 tablespoons butter in warm orzo and toss till butter has melted and combined; set aside. In a medium skillet, heat remaining 2 tablespoons butter over medium-high heat. Add green bell pepper, cook for 1 to 1 1/2 minutes, or until just turning tender, stirring occasionally. Add cooked green bell peppers and sprinkle in 2 teaspoons malta spice blend into cooked orzo, toss till combined.
6.) Prepare and assemble. Spoon to add spicy orzo into the center of skillet with roasted Malta Mole Meatballs and Sauce; serve and enjoy. Recipe serves 4 servings.
6.) Prepare and assemble. Spoon to add spicy orzo into the center of skillet with roasted Malta Mole Meatballs and Sauce; serve and enjoy. Recipe serves 4 servings.
