Meatballs and Orzo

5 from 1 vote

One-pot Meatballs and Orzo is a creamy, Italian-inspired dinner featuring easy meatballs and perfectly seasoned orzo. So simple, so good!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: Meatballs and Orzo

Servings: servings

Author: Chelsea Lords

Cost: $9.12

Equipment

Large pot nonstick

Ingredients

1-1/2 tablespoons olive oil
1-1/2 cups finely diced yellow onion 1 large onion
19 ounces Italian sausage see note 1
Salt and pepper
1 (12-ounce) bag frozen peas
1 tablespoon minced garlic
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken stock or broth
2-1/4 cups whole milk see note 2
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1-1/2 cups uncooked orzo pasta see note 3
1 cup freshly grated Parmesan cheese divided, see note 4
Fresh parsley optional, for serving
1 lemon optional, for serving

US - Metric

Instructions

Get ready to move fast with this dish! First, measure and set aside the milk (warmer milk cooks faster). Dice the onion (use a food processor for speed) and prepare the sausage (see note 1).
Heat the oil in a large, nonstick pot over medium-high heat. Add onion and sauté for 3 minutes. Add the sausage coins and cook, stirring occasionally, until golden and browned. (Avoid constant stirring for a nice char.) Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Once sausage is cooked through, add frozen peas and garlic and sauté for 2 minutes. Transfer the mixture to a large bowl, cover with foil, and set aside. Don’t wipe out the pot.
Return the pot to medium heat. Melt the butter, then whisk in flour and cook, stirring, for 1 minute. Gradually whisk in the stock. Add milk, uncooked orzo, Italian seasoning, garlic powder, and onion powder. Stir well.
Raise the heat to bring the mixture to a simmer, then reduce to maintain a gentle bubble. Cook uncovered for 7 minutes, stirring occasionally and scraping the bottom to prevent sticking. The pasta should be almost tender after this time, and the mixture will still be soupy. Add the sausage mixture and stir gently. Sprinkle with 3/4 cup Parmesan and stir until melted. Season with salt and pepper to taste, enhancing the overall flavor.
The consistency should be creamy, like risotto. If needed, add a splash of milk to thin it out. Sprinkle the remaining 1/4 cup Parmesan over individual servings. For extra flavor, garnish with freshly chopped parsley and a squeeze of lemon. Enjoy while hot.

Video

Notes

Note 1: Use mild or spicy Italian sausage based on your preference. Choose sausages with casings so you can cut them into mini meatballs. Remove the casings first, then slice the sausages into 1/2-inch-thick rounds. They don’t need to be perfectly round.

If you have bulk ground sausage, place it on a cutting board and cut it into a grid to make squares. This works just as well!

Note 2: For a creamy recipe, use whole milk for the best results. While 2% and 1% milk will work, they’ll be less creamy. Skim milk or dairy alternatives don’t work as well in this recipe.

Note 3: Though orzo resembles rice, it’s not a grain and can’t be used interchangeably with rice in this recipe. Look for orzo in the pasta aisle of most grocery stores. Use only 1-1/2 cups, not the entire box. I don’t recommend substitutes for orzo, as it achieves a creamy, risotto-like consistency that larger pastas can’t replicate.

Note 4: Use a block of Parmesan and grate it using the small holes of a grater, or use finely grated Parmesan cheese. Avoid canned Parmesan as it is too salty and won’t melt well into the sauce.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to keep the orzo creamy.

Nutrition