Watch how to make this irresistibly delicious Meatballs and Orzo dinner, complete with one-ingredient “meatballs” and luxuriously creamy Italian-seasoned orzo.

• 
  1-1/2 tablespoons olive oil
• 
  1-1/2 cups finely diced yellow onion (from 1 large onion)
• 
  19 ounces Italian sausage (see Note 1 below for preparation)
• 
  Salt and black pepper (to taste)
• 
  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 for best results)
• 
  1 tablespoon Italian seasoning
• 
  1/2 teaspoon garlic powder
• 
  1/2 teaspoon onion powder
• 
  1-1/2 cups uncooked orzo pasta (see Note 3 regarding substitutions)
• 
  1 cup freshly grated Parmesan cheese (divided; 3/4 cup for mixing in, 1/4 cup for serving; see Note 4)
• 
  Fresh parsley (optional, for serving)
• 
  1 lemon (optional, for serving)

• 1. Prepare Ingredients: Get ready for a quick-cooking dish! First, measure and set aside the milk (using milk at room temperature can help it incorporate faster). Finely dice the yellow onion (a food processor works wonders for speed) and prepare the Italian sausage as outlined in Note 1 below. Having everything prepped before you start cooking is key.
• 2. Cook Sausage and Vegetables: Heat the olive oil in a large, nonstick pot over medium-high heat. Add the diced onion and sauté for approximately 3 minutes, until softened and fragrant. Next, add the prepared Italian sausage coins (or squares) to the pot. Cook, stirring only occasionally, allowing the sausage to brown nicely and develop a golden char. This will take about 5-7 minutes. Season the sausage and onions with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper. Once the sausage is cooked through, stir in the frozen peas and minced garlic, and sauté for an additional 2 minutes until fragrant. Transfer this delicious mixture to a large bowl, cover it loosely with foil to keep warm, and set it aside. Do not clean or wipe out the pot – those flavorful bits at the bottom are essential for our sauce!
• 3. Build the Creamy Orzo Base: Return the same pot (with any remaining delicious browned bits) to medium heat. Melt the unsalted butter in the pot. Once melted, whisk in the all-purpose flour and cook, stirring constantly, for 1 minute to create a roux. Gradually whisk in the chicken stock, ensuring no lumps form. Once smooth, add the whole milk, uncooked orzo pasta, Italian seasoning, garlic powder, and onion powder. Stir everything together thoroughly to combine all the ingredients.
• 4. Simmer and Finish: Increase the heat to bring the mixture to a gentle simmer, then reduce the heat to maintain a steady, gentle bubble. Cook uncovered for about 7 minutes, stirring occasionally and diligently scraping the bottom of the pot to prevent the orzo from sticking. After this time, the pasta should be almost tender, and the mixture will still have a soupy consistency. Now, return the cooked sausage and pea mixture to the pot and stir gently to combine. Sprinkle in 3/4 cup of the freshly grated Parmesan cheese and stir continuously until it has melted completely into the creamy sauce. Taste the dish and season with additional salt and pepper as needed to enhance the overall flavor profile.
• 5. Serve and Garnish: The final consistency of your Meatballs and Orzo should be rich and creamy, much like a classic risotto. If you find it too thick, feel free to add a splash more milk or chicken stock to achieve your desired consistency. To serve, ladle generous portions into bowls. Sprinkle the remaining 1/4 cup of Parmesan cheese over individual servings. For an extra burst of freshness and flavor, garnish with freshly chopped parsley and a squeeze of fresh lemon juice. Serve immediately and enjoy this comforting, hearty meal while it’s hot!

Note 2: Milk Selection for Creaminess
For the absolute creamiest and richest result in this recipe, whole milk is highly recommended. Its higher fat content contributes significantly to the luxurious, velvety texture of the sauce. While 2% or 1% milk can be used, please be aware that the dish will be noticeably less creamy. Skim milk and most dairy-free alternatives are not suitable for this recipe as they tend to separate or won’t achieve the desired thick consistency.

Note 3: Understanding Orzo & Substitutions
It’s important to remember that although orzo physically resembles rice, it is a type of pasta, not a grain, and therefore cannot be used interchangeably with rice in this specific recipe. Orzo cooks much faster and absorbs liquids differently than rice. You’ll typically find orzo in the pasta aisle of most grocery stores. This recipe calls for 1-1/2 cups, not an entire box, so you’ll have plenty left for other delicious recipes! I do not recommend substituting orzo with other pasta shapes or grains, as its unique size and starch release are crucial for achieving the signature creamy, risotto-like consistency that larger pastas or grains simply cannot replicate.

Note 4: Parmesan Cheese Quality
For the best flavor and melt-factor, always opt for quality Parmesan cheese. Use a block of Parmesan and grate it fresh using the small holes of a box grater, or purchase finely grated Parmesan cheese (not shredded). Avoid using canned Parmesan cheese, as it is often too salty, has a less desirable flavor, and will not melt smoothly into the sauce, potentially resulting in a gritty texture.

Storage: Store any leftover Meatballs and Orzo in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat or in the microwave. Orzo tends to absorb liquid as it sits, so you may need to add a splash of chicken broth or milk while reheating to restore its creamy consistency. Stir well until warmed through and creamy again.

Nutrition Information

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on ingredients and preparation methods.