YOUR RECIPE FOR CONVECTION COOKING!

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Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto

Convection Bake or Convection Roast Mode

A 30 Minute Convection Meal with meatballs in tomato sauce, zucchini meddley, and orzo risotto. — A 30 Minute Convection Meal

There are many benefits to cooking with convection, and one of the best is cooking an entire meal at one time. To ensure each item cooks well, it's also important to consider the temperature and timing best suited to each item, so making a plan is important. Once you get used to planning the cooking of oven meals, you will be easily able to orchestrate cooking great meals without standing at the cooktop.

Here is the cooking plan:

Heat the oven to 350 degrees in the Convection Bake or Convection Roast mode. When heated, place the meatballs in the oven, set the timer for 10 minutes, and prepare the orzo risotto.

When the timer has elapsed, add the risotto to the oven and set the timer for another 10 minutes.

Chop the vegetables, and when the timer has elapsed, place them in the oven and set the timer for 10 minutes.

When the timer has elapsed, remove the meatballs and the risotto from the oven and increase the oven temperature to 425 F to finish cooking the vegetables for 6 - 8 minutes. At this point, the vegetables are almost cooked through, but a high-heat finish will give them that nice touch of caramelization that adds so much flavor.

Keep the risotto covered to stay warm, and add the meatballs to the prepared tomato sauce.

You may find it just as easy to boil the pasta on the cooktop, but I wanted to demonstrate how the entire meal can be cooked in the oven if that simplifies the process for you. This is a simple meal perfect for a family dinner, and learning how to orchestrate cooking a meal in the oven can be beneficial in terms of time savings and yielding great results.

INGREDIENTS

For the meatballs

1 lb ground beef

½ tsp garlic herb blend seasoning

½ tsp mixed Italian seasoning

1 tsp kosher salt

Freshly ground pepper

½ cup breadcrumbs

1 egg

½ cup grated Parmesan cheese

For the marinara sauce

2 cloves garlic, smashed and minced

One 28-oz can of whole plum tomatoes

½ tsp mixed Italian seasoning

Dash red chili flakes

1 tsp sugar

Salt & freshly ground pepper to taste

For the orzo risotto

1 shallot, sliced

1 cup orzo pasta

2 cups chicken stock or water, heated

Pinch of kosher salt

For the zucchini medley

3 medium zucchini, cut into 1" dice

½ medium red onion, cut into 1" dice

1 red pepper, cut into 1" dice

1 yellow pepper, cut into 1" dice

One 15-oz can garbanzo beans, drained

Meatballs, zucchini and peppers meddley, tomatoes can, garbanzo beans, crushed peppers, salt, garlic, ginger, and orzo pasta — Recipe ingredients

PREPARATION

Arrange the oven racks to accommodate all the dishes and heat the oven in the Convection Bake or Convection Roast mode to 350 F/180 C.

Lightly oil a rimmed baking sheet to bake the meatballs, or line them with parchment if you prefer. Combine the ingredients for the meatballs in a bowl, blend with a light hand, then roll the mixture into 2"-sized balls and arrange them on the baking sheet. Place the tray in the oven on the lower rack and set the timer for 10 minutes. The total cooking time for the meatballs will be 30 minutes.

Make the marinara sauce. Heat a tablespoon of olive oil in a medium-sized saucepan. Add the garlic and cook gently for a few minutes, taking care not to let it brown. Add the Italian seasoning, sugar, and dried chilies and stir to combine. Add the tomatoes and crush with the back of a spoon. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Place the orzo pasta in a 4 - 6 cup oven-proof dish and add a dash of salt. Saute the shallot over moderate heat in a little oil and butter until just softened, then scrape into the pasta. Add the heated stock or water, cover, and place in the oven when the ten-minute timer has elapsed. Don't worry if you are a few minutes behind. Reset the timer for another 10 minutes. There may be some residual liquid in the pan when you remove it from the oven but it will be absorbed while the orzo rests.

The total cooking time for the orzo pasta will be 20 minutes.

Prepare the vegetables as directed, place them in a bowl, and combine with the olive oil and seasoning. Spread the mixture onto a rimmed baking sheet and slide it into the oven. Set the timer for 10 minutes. The total cooking time for the vegetables will be 16 - 18 minutes. The final 6 - 8 minutes will be at a higher oven temperature.

When the timer elapses, you can remove the meatballs and add them to the sauce. The orzo risotto can also be removed, but keep it covered so it stays warm. Increase the oven temperature to 425 F/ and cook the vegetables for another 6 - 8 minutes until they begin to caramelize around the edges.

Serve 4