Creamy Baked Orzo with Meatballs is a comforting and hearty dish that combines tender meatballs, creamy orzo pasta, and savory tomato sauce baked to perfection. This recipe is perfect for a cozy family dinner or when you want to impress guests with a comforting yet elegant dish. Let’s dive into how to make this delicious meal!
Ingredients:
For the meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
For the creamy baked orzo:
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions:
- Preheat your oven: Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
- Prepare the meatballs:
- In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper.
- Mix everything together until well combined.
- Shape the mixture into meatballs, about 1-inch in diameter. You should get around 20-24 meatballs depending on the size.
- Brown the meatballs:
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil.
- Add the meatballs to the skillet in batches, making sure not to overcrowd them. Brown them on all sides, about 2-3 minutes per side. They don’t need to be fully cooked at this stage.
- Once browned, transfer the meatballs to a plate lined with paper towels to drain excess oil.
- Prepare the creamy baked orzo:
- In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.
- Add the orzo pasta to the skillet and toast it for about 2 minutes, stirring frequently, until it starts to turn golden brown.
- Combine ingredients:
- Stir in the crushed tomatoes, heavy cream, chicken broth, grated Parmesan cheese, dried basil, salt, and pepper. Mix everything together until well combined.
- Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 5 minutes, stirring occasionally, until the sauce starts to thicken slightly.
- Assemble and bake:
- Transfer the creamy orzo mixture to the greased baking dish.
- Arrange the browned meatballs evenly on top of the orzo mixture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the meatballs are cooked through and the orzo is tender.
- Remove the foil during the last 10 minutes of baking to allow the top to brown slightly.
- Serve:
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with chopped fresh basil or parsley.
- Serve warm and enjoy this creamy baked orzo with meatballs as a comforting and satisfying meal!
Tips:
- Make ahead: You can prepare the meatballs and creamy orzo mixture ahead of time and assemble them just before baking. Store the meatballs and orzo mixture separately in the refrigerator for up to 24 hours.
- Cheese variation: Feel free to use other cheeses such as mozzarella or Fontina instead of Parmesan for a different flavor profile.
- Vegetarian option: Omit the meatballs and add sautéed mushrooms or roasted vegetables like bell peppers and zucchini to make it a vegetarian dish.
This Creamy Baked Orzo with Meatballs is sure to become a family favorite with its rich flavors and comforting textures. Enjoy!