Meatball Casserole - cooking recipe

Ingredients

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

Preparation

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