Main Dishescarlsbadcravings5.0
Orzo and Meatballs in Mozzarella Basil Cream Sauce
These Parmesan Meatballs and Orzo features a crazy delicious creamy, cheesy sauce coating juicy meatballs and tender orzo.
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 40 min🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- oven
- skillet
- whisk
📝 Preparation Steps
1
Parmesan Meatballs: Preheat oven to 350F degrees and line a baking sheet with parchment paper or aluminum foil (for easy cleanup). Add all of the Parmesan Meatball ingredients to a large bowl and mix until evenly combined. Form meatballs into heaping 1 tablespoon balls (approximately 40 meatballs).
2
Lightly coat the bottom of a large nonstick skillet with olive oil and heat to medium high heat. Brown meatballs on all sides (I did mine in two batches), drain on paper towels then line on prepared baking sheet. Bake for ⏱️ 10 -15 minute or until cooked through.***
olive oil1 tablespoon
3
Meanwhile, cook orzo pasta in generously salted water.
orzo pasta12 oz
4
Mozzarella Basil Cream Sauce: Whisk cornstarch with milk, set aside.
dried basil1 teaspoonbasil leafs (chiffonade**)10fresh basilcornstarch2 tablespoons
5
Melt butter in olive oil over medium-low heat in a large skillet. Add shallots and garlic and sauté for ⏱️ 60 seconds. Sprinkle in flour and cook while stirring for ⏱️ 3 minutes then turn heat to low. Slowly whisk in chicken broth, then mil (with cornstarch), then heavy cream, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer while stirring constantly. Stir in Dijon and dry spices and continue to simmer until almost thickened, stirring occasionally. Add peas and continue to simmer until thickened and peas are cooked through.
butter1 tablespoonolive oil1 tablespoonchicken broth2 cupscornstarch2 tablespoons
6
Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. Stir in fresh basil and fresh parsley, followed by orzo and meatballs, adding additional milk if necessary to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
dried basil1 teaspoonbasil leafs (chiffonade**)10fresh basildried parsley1 tablespoonscup loosely packed flat leaf parsley, minced1/4fresh parsley
7
Garnish with freshly grated Parmesan Cheese, and fresh parsley/basil and lemon (optional).
finely freshly grated Parmesan cheese1 cupfreshly grated Parmesan cheesedried parsley1 tablespoonscup loosely packed flat leaf parsley, minced1/4fresh parsleydried basil1 teaspoonbasil leafs (chiffonade**)10fresh basil
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