One-Pot Lamb Meatballs With Tomato, Fennel and Orzo

Preparation

1. Step 1

   Prepare the fennel: Remove and reserve the fennel fronds. Finely chop the green fennel stalks and add the stalks to a medium bowl. (You should end up with about 1½ cups.) Coarsely chop the fennel bulbs and set aside.

2. Step 2

   Prepare the meatballs: To the bowl of fennel stalks, add the lamb, 1½ tablespoons fennel seeds and a hefty pinch of salt. Mix, squeezing the meat and fennel stalks with your hands to incorporate. Divide the lamb mixture into 16 portions and roll each into a ball.

3. Step 3

   In a large, deep 12-inch skillet (or pot, or braiser) over medium-high, heat 2 tablespoons of the oil. Add the meatballs, leaving ½ inch of space in between them, and sear for 3 minutes until golden brown on the bottom. Flip and continue searing for 3 minutes on the other side, until golden brown. Transfer the meatballs to a plate and set aside.

4. Step 4

   Add the remaining 2 tablespoons of oil to the skillet. Add the coarsely chopped fennel bulbs and a hefty pinch of salt. Cook for 5 minutes, stirring occasionally, until softened and browned on the edges.

5. Step 5

   Add the garlic and the remaining 1 tablespoon fennel seeds to the skillet and cook, stirring occasionally, for 1 minute, until fragrant.

6. Step 6

   Add the tomatoes and their juices to the skillet, roughly crushing them into big chunks as you add them to the pot or using a potato masher or with the back of a wooden spoon. Stir in 1½ cups of water and a hefty pinch of salt. Transfer the meatballs to the sauce and bring to a high simmer over medium. Partly cover the pot with a lid and boil for 15 minutes, stirring occasionally.

7. Step 7

   After 15 minutes, add the orzo and a pinch of salt and stir to combine. Continue cooking until the orzo is al dente, for 2 minutes less than what the packaging calls for (7 to 8 minutes), stirring occasionally.

8. Step 8

   Divide among bowls and top with reserved fennel fronds.