Description
Creamy Garlic Meatball Orzo is an easy one-pan dinner featuring tender jumbo meatballs and toasted orzo cooked in a savory garlic butter sauce, finished with cream and Parmesan for a rich, comforting meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoon olive oil
- 2 tablespoon butter
- 3 garlic cloves minced
- 1½ cups orzo
- 1 cup chicken broth
- 1 package Mama Mancini’s Jumbo Meatballs
- ⅓ cup heavy cream
- ½ cup freshly grated Parmesan
- Fresh parsley finely chopped (for garnish)
Instructions
- Heat olive oil and butter: Heat the olive oil and butter in a deep skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Toast the orzo: Stir in the orzo and toast it for 3 minutes, letting it lightly golden and soak up the flavor from the garlic butter.
- Add broth and meatballs: Pour in the chicken broth and stir. Add the jumbo meatballs, reduce heat to low-medium, and cook for 20 minutes according to package instructions, stirring occasionally to prevent sticking.
- Finish with cream and Parmesan: Once the orzo is tender and meatballs are heated through, stir in the heavy cream and Parmesan cheese until creamy and glossy.
- Garnish and serve: Sprinkle freshly chopped parsley on top and serve warm.
Notes
- Use jumbo meatballs for a hearty bite; you can substitute with any pre-cooked meatballs available.
- Toast the orzo well to enhance the nutty flavor and prevent mushiness.
- Stir frequently while cooking to prevent the orzo from sticking to the pan.
- If you prefer a lighter dish, substitute heavy cream with half-and-half or Greek yogurt.
- Fresh parsley adds brightness, but you can use basil or chives for a different flavor.
