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Orzo with Parmesan Meatballs in Mozzarella Basil Cream Sauce Recipe

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4.2 from 82 reviews

  • Author: Patricia
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings

Description

This comforting and flavorful recipe combines tender orzo pasta with Parmesan meatballs, all smothered in a creamy mozzarella basil sauce. The dish features a rich, garlicky cream sauce infused with fresh herbs and peas, offering a perfect balance of savory and fresh flavors. Ideal for a hearty family dinner, the meatballs are oven-baked after being browned for extra depth, while the sauce is prepared on the stovetop to create a luscious, velvety finish.

Ingredients

Orzo Pasta

  • 12 oz orzo pasta

Parmesan Meatballs

  • 1 1/2 pounds lean ground beef
  • 1/4 cup panko breadcrumbs
  • 1 cup finely freshly grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 1/3 cup dried minced onion
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • A couple splashes of milk

Mozzarella Basil Cream Sauce

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4-6 garlic cloves, minced
  • 1 small shallot, finely chopped
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups milk (lowfat preferred)
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 tablespoon Dijon mustard
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 cup frozen petite peas, thawed
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup loosely packed flat leaf parsley, minced
  • 10 basil leaves, chiffonade

Garnish (optional)

  • Freshly grated Parmesan cheese
  • Fresh basil leaves
  • Fresh parsley
  • Freshly squeezed lemon juice

Instructions

  1. Prepare the Parmesan Meatballs: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or aluminum foil for easier cleanup. In a large bowl, combine the ground beef, panko breadcrumbs, grated Parmesan cheese, beaten eggs, dried minced onion, Worcestershire sauce, dried parsley, garlic powder, dried oregano, salt, pepper, and a few splashes of milk. Mix gently until all ingredients are evenly incorporated. Form the mixture into heaping tablespoon-sized balls, yielding approximately 40 meatballs.
  2. Brown the Meatballs: Lightly coat the bottom of a large nonstick skillet with olive oil and heat over medium-high heat. In batches, brown the meatballs on all sides until they develop a golden crust. Transfer the browned meatballs to paper towels to drain excess oil, then arrange them evenly on the prepared baking sheet.
  3. Bake the Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 10 to 15 minutes, or until cooked through.
  4. Cook the Orzo: While the meatballs bake, cook the orzo pasta in generously salted boiling water according to package instructions until al dente. Drain and set aside.
  5. Prepare the Mozzarella Basil Cream Sauce: In a small bowl, whisk together the cornstarch and 1 1/2 cups milk and set aside. Heat the olive oil and butter together in a large skillet over medium-low heat. Add the minced shallots and garlic, sautéing for about 60 seconds until fragrant. Sprinkle the flour over the shallots and garlic, and stir constantly for 3 minutes to cook the flour.
  6. Make the Sauce Base: Turn the heat to low and slowly whisk in the chicken broth, followed by the cornstarch-milk mixture, stirring continuously until smooth. Add the heavy cream and increase the heat to medium-high. Bring the sauce to a gentle simmer while stirring constantly, allowing it to thicken gradually.
  7. Season and Add Peas: Stir in the Dijon mustard, dried basil, salt, paprika, pepper, and optional red pepper flakes. Continue to simmer the sauce until it thickens more, then add the thawed petite peas and cook until they are heated through.
  8. Incorporate Cheeses and Herbs: Reduce heat to low and stir in the grated Parmesan cheese until melted, followed by the shredded mozzarella until it melts smoothly into the sauce. Add the fresh minced parsley and chiffonade basil leaves, stirring to combine.
  9. Combine Meatballs and Orzo: Gently fold the cooked orzo and baked meatballs into the cream sauce, adding additional milk if needed to achieve desired sauce consistency. Taste and adjust seasoning with extra salt, pepper, or red pepper flakes as preferred.
  10. Garnish and Serve: Serve the dish warm, garnished with freshly grated Parmesan cheese, fresh basil, fresh parsley, and a squeeze of fresh lemon juice if desired for brightness.

Notes

  • Panko breadcrumbs add a lighter texture to the meatballs; regular breadcrumbs can be substituted if unavailable.
  • Use lowfat milk as specified for a lighter sauce, or substitute with whole milk for a richer flavor.
  • Make sure to brown meatballs before baking to enhance flavor and texture.
  • If sauce thickens too much, thin it out with a splash of milk or chicken broth as necessary when combining.
  • Optional red pepper flakes add a subtle spicy kick; omit if you prefer a milder sauce.
  • Fresh herbs at the end brighten the dish and complement the creamy sauce nicely.
  • Leftover meatballs can be frozen before cooking and used later for quick meals.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://patriciarecipes.com/orzo-with-parmesan-meatballs-in-mozzarella-basil-cream-sauce-recipe/