Meatball Casserole

• 1 large carrot
• 1 medium onion
• vegetable oil
• 1 1/2 lb. lamb or beef, ground
• 3/4 c. orzo (rice pasta)
• 1/3 c. bread crumbs
• 1/4 tsp. dried rosemary
• 1 large egg
• 3 Tbsp. flour
• 1 extra large vegetable bouillon cube
• 1 (10 oz.) pkg. frozen leaf spinach, thawed and squeezed dry
• 1 tsp. salt

1. Finely chop carrot and onion.
2. In a 12-inch skillet over medium heat in 1 tablespoon of oil, cook carrot and onion until tender, stirring occasionally.
3. In a large bowl, mix carrot, ground meat, uncooked orzo, bread crumbs, salt, rosemary, egg and 1/4 cup of water.
4. Shape mixture into 1 1/2-inch balls.
5. In same skillet over medium-high heat in 2 tablespoons of oil, cook meatballs half at a time until browned.
6. Remove to a bowl as they brown.
7. Stir flour into 2 3/4 cups of water until smooth.
8. Stir flour mixture and the vegetable bouillon into drippings in skillet; heat to boiling, stirring to loosen brown bits from bottom of skillet.
9. Boil 1 minute.

carrot, onion, vegetable oil, lamb, orzo, bread crumbs, rosemary, egg, flour, vegetable bouillon, frozen leaf spinach, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180596 (may not work)