Oven-Baked Ibérico Meatballs with Creamy Spring Orzo

A fresh, comforting dish inspired by spring ingredients and bold flavors. Juicy Iberico meatballs bring richness, balanced by a creamy parmesan spinach orzo and the brightness of seasonal asparagus. Sweet grapes and toasted pine nuts add contrast and texture, elevating the dish with a subtle, unexpected twist. It’s hearty but light, perfect for this time of year.

Recipe for Oven-Baked Ibérico Meatballs with Creamy Spring Orzo, Spinach & Asparagus

FEATURED CUT

Ground Ibérico Pork

$14.00 10oz

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Ingredients

For the Ibérico meatballs

• 2 Packs of Campo Grande Ground Ibérico Pork
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons grated Parmesan
• 1 tablespoon chopped parsley
• Salt and Black pepper, to taste
• 1 tablespoon olive oil (for cooking)

For the creamy orzo

• 1 cup dry orzo
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1/2 cup asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 3 cups chicken broth
• Salt and black pepper, to taste

To finish

• 2 tablespoons grapes, thinly sliced
• 2 tablespoons pine nuts, toasted
• Extra grated Parmesan
• Drizzle of olive oil

Preparation

1. In a bowl, combine the ground Ibérico pork, breadcrumbs, egg, garlic, Parmesan, parsley, salt, and pepper. Mix gently until just combined. Form into small meatballs. Place them on a lined baking sheet and drizzle lightly with olive oil. Bake in a preheated oven at 400°F for 15-20 minutes, or until  golden and cooked through. Set aside.
2. While the meatballs are baking, heat olive oil in a large pan over medium heat. Add the garlic and cook until fragrant. Add the orzo and toast it lightly for 1–2 minutes.
3. Add the asparagus and cook for a couple of minutes. Stir in the spinach and let it wilt. Pour in a splash of chicken broth and the heavy cream. Start cooking the orzo, adding more broth gradually, stirring as it absorbs
4. Once the orzo is cooked and creamy (with just a bit of liquid left), stir in the grated Parmesan until melted and fully incorporated. Adjust seasoning with salt and pepper. Add the baked meatballs and let everything sit together for a minute.
5. Plate the orzo with the meatballs on top. Finish with sliced grapes, toasted pine nuts, a light grating of Parmesan, and a drizzle of olive oil. The grapes might sound unexpected, but they bring a fresh sweetness that balances the richness perfectly, don’t skip them.

FEATURED CUT

Ground Ibérico Pork

$14.00 10oz

QUICK ADD