Meatballs plus Orzo (ONE Pot!)

Meatballs And Orzo come together in one pot for a creamy, Italian-seasoned dinner with straightforward one-ingredient “meatballs.”

Family Favorite

Creamy Orzo + Meatballs = Dinner Goals!

This Creamy Orzo (along with Chicken Orzo and Creamy Pesto Orzo) is on constant rotation at my house. One of these creamy orzo dishes shows up at least every other week. They’re quick to make, and every member of the family loves them. I also love being able to sneak more veggies onto my kids’ plates.

After recently perfecting and sharing my one-pot Meatballs and Rice, I had the idea to bring the two meals together by pairing meatballs with creamy orzo. The result is a big dinner win, and I can’t wait to hear what you think of this recipe!

One Ingredient Meatballs

Meatballs and orzo just got easier. No rolling or shaping needed! This recipe uses one ingredient for the meatballs: Italian sausage. Remove the casings, slice into coins, and you’re done.

• Use mild or spicy sausage based on preference (I use mild for my kids)
• Choose Italian sausage with casings so it can be sliced into coins
• If using ground sausage, shape into a block and cut into small squares
• Remove casings before slicing

Shortcuts

Meatballs and Orzo Shortcuts

Besides using sausage for our meatballs, here are a few other shortcuts to use:

• High-quality, flavorful chicken stock adds tons of flavor while allowing us to cut down on adding more spices. We highly recommend Swanson’s® chicken stock in this recipe.
• Use pre-minced garlic (or fresh garlic and a garlic press).
• Most grocery stores sell diced yellow onions in the produce section of the store. Or, use a food processor to quickly chop an onion.
• I’m using frozen veggies (peas) that don’t require any prep at all!

What’s Orzo?

This Meatballs and Orzo recipe uses orzo pasta, a small pasta shaped like rice that kids usually love. It’s straightforward to find in the pasta aisle, and since the whole box isn’t needed, the rest can be saved for this Lemon Chicken Orzo Soup or this Italian Sausage Orzo Soup!

Quick Tip

I would not recommend any substitutes for orzo pasta in this recipe. The orzo takes on a risotto-type creamy consistency that is not well duplicated with different (larger) pasta. Also, it’s a common misconception that rice and orzo can be interchanged, but they are different and won’t cook the same in this recipe. Orzo may look like rice, but it’s still pasta and cooks much faster than rice.

How To Make Meatballs and Orzo (Tips)

• Prep first. Cooking moves fast, so have everything ready before you start.
• Season well. Stock, sausage, and Parmesan add flavor, but don’t be shy with extra salt and pepper.
• Use whole milk. Lower-fat or dairy alternatives won’t give the same creamy texture.

Serve One Of These Dishes On The Side:

Healthy

Kale Cranberry Salad

Side Dishes

Roasted Vegetables

Appetizers

French Bread Recipe

Salads

a reliable Fruit Salad Recipe

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
• 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 (skippable, for serving)
• 1 lemon (skippable, for serving)

Method

1. Get ready to move fast with this dish! First, measure and keep nearby the milk (warmer milk cooks faster). Dice the onion (use a food processor for speed) and prepare the sausage (see note 1).
2. Heat the oil in a large, nonstick pot over medium-a hot burner. Add onion and sauté for 3 minutes. Add the sausage coins and cook, stirring occasionally, until the edges turn 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. move the mixture to a large bowl, cover with foil, and keep nearby. Don’t wipe out the pot.
3. Return the pot to a medium burner. 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.
4. 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.
5. 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, finish with freshly chopped parsley and a squeeze of lemon. Enjoy while hot.