One Pan Creamy Meatballs and Orzo
This Meatballs and Orzo recipe is a flavor bomb and will be your new favorite dinner! It's made all in one skillet, ready in 30 minutes, and features tender meatballs and orzo in a creamy, cheesy pink sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: skillet stovetop
- Cuisine: Italian
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced fine
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/8 teaspoon pepper
- 1 and 1/2 cups dried orzo pasta
- 20 frozen meatballs, bag should read fully cooked (20 ounce bag standard meatballs) or make my homemade freezer meatballs
- 2 cups chicken stock
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 2 ounces baby spinach
- 1/2 cup jarred roasted red peppers, roughly chopped
- 1 cup parmesan cheese, shredded fine from the block
Instructions
- Heat a large skillet to medium low heat on the stovetop. Add in olive oil, then the onions. Sauté for 3 to 4 minutes until softened and translucent. Toss in garlic and spices and cook for 60 seconds.
- Pour in the orzo and toast for another 60 seconds.
- Stir in chicken stock, heavy cream and tomato paste. Add in the frozen meatballs. Cover and cook for 13-15 minutes, stirring a few times throughout.
- Uncover and stir well. Reduce the heat to low. Add a few handfuls of baby spinach to the top of the skillet and cover for another 2 minutes.
- Stir in the roasted red peppers and cheese. It should melt almost immediately.
- Serve and enjoy!
Notes
- When sautéing the onions, we want them softened and translucent, not browned.
- If the pan starts to overflow, reduce the heat to low. You can also use a Dutch Oven with lid for this recipe.
- Shred the cheese from the block for the best melt.
- Make sure the meatballs are fully cooked. Raw meatballs aren't a good choice for this recipe and won't cook fully.
Find it online: https://simplymadeeats.com/21231/meatball-orzo/