Garlic Parmesan Meatballs and Orzo

Whenever I think of comfort food, I can’t help but reminisce about my grandmother’s kitchen, filled with laughter and the tantalizing aroma of her famous Garlic Parmesan Meatballs and Orzo. It was one of those dishes that made everything feel right in the world. The rich, cheesy meatballs paired with tender orzo pasta always seemed to bring the family together for a warm dinner. I remember the first time I attempted to recreate her recipe in my own kitchen. I was nervous, hoping to capture that same magic she always did. The moment I pulled the meatballs from the oven, golden and bubbling, I felt a wave of nostalgia wash over me. With each bite, I was transported back to those cherished family gatherings. This recipe is more than just a meal; it’s a way to share love and tradition. Let’s dive into making this delicious dish that never fails to impress!

Ingredients Required for Garlic Parmesan Meatballs and Orzo

When it comes to the ingredients for Garlic Parmesan Meatballs and Orzo, each one plays an essential role in creating a harmonious dish. The key players here are the tender meatballs, the creamy sauce, and of course, the versatile orzo pasta. Combining these elements results in a mouthwatering experience that’s both comforting and satisfying.

• 12 oz orzo pasta – This tiny pasta shape is a fantastic base for the dish, absorbing all the flavors of the sauce.
• 1 1/2 lbs lean ground beef – The star of the meatballs, providing protein and a rich flavor.
• 1/4 cup panko breadcrumbs – These Japanese breadcrumbs add a light, crispy texture to the meatballs.
• 1 cup finely freshly grated Parmesan cheese – Adds a unique savory taste and creamy texture.
• 2 eggs, lightly beaten – Acts as a binder for the meatballs.
• 1/3 cup dried minced onion – Infuses the meatballs with a sweet onion flavor.
• 1 tablespoon Worcestershire sauce – A secret ingredient that enhances the umami flavor.
• 1 tablespoon dried parsley – Provides a hint of freshness and color.
• 1 teaspoon garlic powder – Elevates the garlic flavor in the meatballs.
• 1/2 teaspoon dried oregano – Adds a Mediterranean flair to the meatballs.
• 1/2 teaspoon salt – Essential for enhancing flavors.
• 1/4 teaspoon pepper – Adds a mild spiciness.
• a couple splashes of milk – For moisture in the meat mixture.
• 1 tablespoon olive oil – Helps brown the meatballs beautifully.
• 1 tablespoon butter – Adds richness to the sauce.
• 4-6 garlic cloves, minced – Fresh garlic brings an aromatic depth.
• 1 small shallot – Adds a subtle sweetness to the sauce.
• 2 tablespoons all-purpose flour – Thickens the sauce for a creamy consistency.
• 2 cups chicken broth – The base for the sauce, adding savory flavor.
• 1 1/2 cups milk (I use lowfat) – Provides creaminess to the sauce.
• 1/2 cup heavy cream – Enhances the richness of the sauce.
• 2 tablespoons cornstarch – A thickening agent for the sauce.
• 1 tablespoon Dijon mustard – Adds a tangy flavor to the sauce.
• 1/3 cup freshly grated Parmesan – For melting into the sauce.
• 1/2 cup shredded mozzarella – Melts beautifully into the creamy sauce.
• 1 cup frozen petite peas, thawed – Adds a pop of color and sweetness.
• 1 teaspoon dried basil – Complements the other flavors with its herbal notes.
• 1/2 teaspoon salt – For seasoning the sauce.
• 1/4 teaspoon paprika – Adds a subtle smokiness.
• 1/4 teaspoon pepper – For extra flavor.
• 1/4 teaspoon red pepper flakes (optional) – A hint of heat for those who like it spicy.
• 1/4 cup loosely packed flat leaf parsley, minced – For garnish and freshness.
• 10 basil leaves chiffonade – A fragrant herb that elevates the dish.
• freshly grated Parmesan cheese – For serving, adds a delicious finish.
• fresh basil – A vibrant garnish.
• fresh parsley – Adds a touch of color.
• freshly squeezed lemon juice – Brightens the entire dish.

Preparation Steps for Garlic Parmesan Meatballs and Orzo

Preparing the Garlic Parmesan Meatballs and Orzo is a delightful experience. From mixing the ingredients for the meatballs to crafting the creamy sauce, each step fills your kitchen with mouthwatering aromas. Follow along as I guide you through the process to create this memorable meal!

1. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or aluminum foil for easy cleanup. This step is crucial as it helps in maintaining the meatballs’ shape and provides a non-stick surface.
2. In a large bowl, combine all the meatball ingredients: lean ground beef, panko breadcrumbs, grated Parmesan cheese, eggs, dried minced onion, Worcestershire sauce, dried parsley, garlic powder, dried oregano, salt, pepper, and a couple splashes of milk. Mix everything until well combined. You want to ensure that every ingredient is evenly distributed for the best flavor.
3. Form the mixture into meatballs, using about heaping one tablespoon of the mixture for each ball. You should end up with approximately 40 meatballs. This step is fun and gives you the right consistency. Make sure they are uniform in size for even cooking.
4. Lightly coat the bottom of a large nonstick skillet with olive oil and heat it over medium-high heat. Once the oil is hot, add the meatballs in batches to avoid overcrowding. Brown them on all sides, which should take about 6 minutes. This step adds a nice crust and flavor to your meatballs.
5. Once browned, drain the meatballs on paper towels to remove excess oil, then transfer them to the prepared baking sheet. Bake for 10 to 15 minutes, or until they are cooked through. Keep an eye on them to avoid overcooking.
6. While the meatballs are baking, cook the orzo pasta in generously salted water according to the package instructions. Ensure it’s al dente as it will continue to cook in the sauce.
7. For the Mozzarella Basil Cream Sauce, start by whisking the cornstarch with milk in a bowl and set aside. This will help thicken the sauce.
8. In a large skillet, melt butter in olive oil over medium-low heat. Add minced shallots and garlic and sauté for about 60 seconds until fragrant.
9. Sprinkle flour into the skillet and cook while stirring continuously for about 3 minutes. Lower the heat and gradually whisk in the chicken broth, followed by the milk mixture (with cornstarch) and then heavy cream, stirring constantly until smooth. This step is essential for creating a creamy base.
10. Raise the heat to medium-high and bring the sauce to a gentle simmer while stirring constantly. Add Dijon mustard, dried spices, and continue to simmer until the sauce thickens, stirring occasionally. It should take about 5 to 7 minutes.
11. Stir in the frozen petite peas and let them simmer until they are cooked through and the sauce is thickened. This will add a pop of color and sweetness to the dish.
12. Reduce the heat to low and stir in the remaining Parmesan cheese until melted, followed by the mozzarella cheese until fully melted. This creates that beautiful cheesy texture.
13. Add the cooked orzo and meatballs to the sauce, stirring gently to combine. If the sauce is too thick, add additional milk to reach your desired consistency.
14. Taste and season with additional salt, pepper, and/or red pepper flakes to taste. This final adjustment will enhance the flavors.
15. To serve, garnish with freshly grated Parmesan cheese, minced parsley, basil, and a squeeze of lemon juice if desired. This adds a fresh touch to the rich dish.

Ways to Customize

Every recipe can be tailored to fit individual tastes, and the Garlic Parmesan Meatballs and Orzo is no exception. Here are some ways to put your personal spin on this dish:

• Add vegetables: Incorporate spinach or bell peppers to enhance the nutritional value.
• Swap proteins: Try using ground turkey or chicken instead of beef for a lighter option.
• Experiment with cheeses: Mix in different cheeses like feta or cheddar for a unique flavor.
• Make it spicy: Add a dash of hot sauce or more red pepper flakes for an extra kick.
• Use different pasta: Substitute orzo with another small pasta shape like ditalini or couscous.
• Herb variations: Change up the herbs according to your preference, like using thyme or rosemary.

Serving Ideas for Garlic Parmesan Meatballs and Orzo

When it comes to serving the Garlic Parmesan Meatballs and Orzo, the possibilities are endless! Here are some serving ideas to enhance your dining experience:

• With a side salad: Pair it with a fresh garden salad for a well-rounded meal.
• Family gatherings: This dish is perfect for potlucks or family dinners, sure to please everyone.
• Seasonal sides: Serve with seasonal vegetables like roasted asparagus or zucchini for a colorful plate.
• Comforting lunch: Enjoy it as a comforting lunch option that’s filling and satisfying.
• Garnish creatively: Use a sprinkle of fresh herbs and lemon zest to elevate the presentation.
• Leftover magic: Leftovers can be stored easily in the fridge, making for quick meals throughout the week.

FAQ

Conclusion

The Garlic Parmesan Meatballs and Orzo is a delightful dish that combines savory meatballs with creamy orzo, creating a meal that warms both the heart and the stomach. It’s perfect for family gatherings or cozy weeknight dinners. I encourage you to try this recipe and share it with your loved ones; it just might become your new favorite comfort food!

Garlic Parmesan Meatballs and Orzo

The ultimate comfort food, Garlic Parmesan Meatballs and Orzo combines tender meatballs with creamy sauce and fluffy orzo for a satisfying meal. Perfect for family dinners, this dish is sure to please everyone at the table. Make it tonight for a deliciously cozy experience!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: American

Calories: 570

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz orzo pasta
• 1.5 lbs lean ground beef
• 0.25 cup panko breadcrumbs
• 1 cup finely freshly grated Parmesan cheese
• 2 eggs lightly beaten
• 0.33 cup dried minced onion
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried parsley
• 1 teaspoon garlic powder
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• a couple splashes of milk
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4-6 garlic cloves minced
• 1 small shallot
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1.5 cups milk (I use lowfat)
• 0.5 cup heavy cream
• 2 tablespoons cornstarch
• 1 tablespoon Dijon mustard
• 0.33 cup freshly grated Parmesan
• 0.5 cup shredded mozzarella
• 1 cup frozen petite peas thawed
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon paprika
• 0.25 teaspoon pepper
• 0.25 teaspoon red pepper flakes (optional)
• 0.25 cup loosely packed flat leaf parsley minced
• 10 leaves basil leaves chiffonade
• freshly grated Parmesan cheese
• fresh basil
• fresh parsley
• freshly squeezed lemon juice

Equipment

• Skillet
• Saucepan
• Frying pan
• Grater
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or aluminum foil for easy cleanup. This step is crucial as it helps in maintaining the meatballs' shape and provides a non-stick surface.
2. In a large bowl, combine all the meatball ingredients: lean ground beef, panko breadcrumbs, grated Parmesan cheese, eggs, dried minced onion, Worcestershire sauce, dried parsley, garlic powder, dried oregano, salt, pepper, and a couple splashes of milk. Mix everything until well combined. You want to ensure that every ingredient is evenly distributed for the best flavor.
3. Form the mixture into meatballs, using about heaping one tablespoon of the mixture for each ball. You should end up with approximately 40 meatballs. This step is fun and gives you the right consistency. Make sure they are uniform in size for even cooking.
4. Lightly coat the bottom of a large nonstick skillet with olive oil and heat it over medium-high heat. Once the oil is hot, add the meatballs in batches to avoid overcrowding. Brown them on all sides, which should take about 6 minutes. This step adds a nice crust and flavor to your meatballs.
5. Once browned, drain the meatballs on paper towels to remove excess oil, then transfer them to the prepared baking sheet. Bake for 10 to 15 minutes, or until they are cooked through. Keep an eye on them to avoid overcooking.
6. While the meatballs are baking, cook the orzo pasta in generously salted water according to the package instructions. Ensure it's al dente as it will continue to cook in the sauce.
7. For the Mozzarella Basil Cream Sauce, start by whisking the cornstarch with milk in a bowl and set aside. This will help thicken the sauce.
8. In a large skillet, melt butter in olive oil over medium-low heat. Add minced shallots and garlic and sauté for about 60 seconds until fragrant.
9. Sprinkle flour into the skillet and cook while stirring continuously for about 3 minutes. Lower the heat and gradually whisk in the chicken broth, followed by the milk mixture (with cornstarch) and then heavy cream, stirring constantly until smooth. This step is essential for creating a creamy base.
10. Raise the heat to medium-high and bring the sauce to a gentle simmer while stirring constantly. Add Dijon mustard, dried spices, and continue to simmer until the sauce thickens, stirring occasionally. It should take about 5 to 7 minutes.
11. Stir in the frozen petite peas and let them simmer until they are cooked through and the sauce is thickened. This will add a pop of color and sweetness to the dish.
12. Reduce the heat to low and stir in the remaining Parmesan cheese until melted, followed by the mozzarella cheese until fully melted. This creates that beautiful cheesy texture.
13. Add the cooked orzo and meatballs to the sauce, stirring gently to combine. If the sauce is too thick, add additional milk to reach your desired consistency.
14. Taste and season with additional salt, pepper, and/or red pepper flakes to taste. This final adjustment will enhance the flavors.
15. To serve, garnish with freshly grated Parmesan cheese, minced parsley, basil, and a squeeze of lemon juice if desired. This adds a fresh touch to the rich dish.

Notes

• Panko breadcrumbs: These are Japanese breadcrumbs and can be found next to traditional breadcrumbs.
• Baking option: Alternatively, you can bake meatballs for 20 to 25 minutes or until cooked through without browning first.
• Make ahead: You can refrigerate raw meatballs or meatballs once cooked to make this a super quick meal to throw together later.

Previous PostWatermelon and Kiwi Pops

Next Post Balsamic Honey Chicken Skewers

Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.