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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Taste and season with additional salt, pepper, and/or red pepper flakes to taste. This final adjustment will enhance the flavors.
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.
