Parmesan Meatballs and Orzo in Mozzarella Basil Cream Sauce Recipe

I finally found the perfect weeknight dinner that tastes like I spent hours in the kitchen, even though it all comes together in one pot. This recipe for parmesan meatballs and orzo in a creamy mozzarella basil sauce is my new go-to comfort meal because it combines tender beef with rich, cheesy goodness. Trust me, once you smell the garlic and basil simmering away, you’ll be hooked just like I was.

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Prep Time 15

Cook Time 17

Servings: 4

Ingredients Method Notes

Ingredients

1 pound ground beef 80/20 lean - I prefer this ratio because it keeps the meatballs juicy without making the dish too greasy.
1/2 cup fresh parmesan cheese grated - Please grate this yourself from a block instead of buying pre-shredded, as it melts much smoother into the sauce.
1 cup orzo pasta - This rice-shaped pasta cooks quickly and absorbs the creamy sauce perfectly creating a risotto-like texture.
2 cups tomato basil sauce - Pick a high-quality jarred sauce or make your own if you have time as this forms the base of your flavor profile.
1/4 cup breadcrumbs - These act as a binder to keep your meatballs from falling apart while cooking.
1 large egg - This is essential for structure ensuring your meatballs stay firm and round during the browning process.
2 cloves garlic minced - Fresh garlic cloves will always give you a punchier, more aromatic flavor than the jarred stuff.
Salt and pepper to taste - Seasoning at every step is the secret to making home cooking taste professional.

Method

Start by grabbing a large mixing bowl to combine your base ingredients. Add the ground beef, breadcrumbs, egg, minced garlic, and half of the parmesan cheese into the bowl. Gently mix everything together with your hands until just combined, being careful not to overwork the meat or it will become tough.
Take small portions of the meat mixture and roll them between your palms. Aim for meatballs that are roughly 1-inch in diameter so they cook evenly and are easy to eat in one bite. Heat your Dutch oven over medium-high heat and brown the meatballs on all sides until they develop a nice crust, though they don't need to be fully cooked yet.
Once the meatballs are browned, you can build the rest of the dish in the same pot. Pour in the tomato basil sauce and the dry orzo pasta, stirring gently to ensure the pasta is submerged in the liquid. Reduce the heat to a simmer and let it cook for about 12 to 15 minutes, or until the orzo is tender and the sauce has thickened beautifully.
The final step is all about adding that irresistible cheesy finish. Turn off the heat and sprinkle the remaining fresh parmesan cheese over the top of the hot pasta and meatballs. Let it sit for a minute so the cheese melts slightly, then give it a final stir before serving it up warm.

Notes

Don't Overmix: When I combine the meatball ingredients, I stop mixing as soon as everything is incorporated. Overworking the meat makes the meatballs dense and rubbery instead of tender.
Toast the Orzo: Sometimes, I remove the meatballs after browning and quickly toast the dry orzo in the residual fat for a minute. It adds a wonderful nutty flavor that adds depth to the final dish.
Rest the Meat: I find that letting the meat mixture sit in the fridge for 10 minutes before rolling helps the meatballs hold their shape better in the hot pan.
Adjust Liquid: If the sauce looks too thick before the pasta is done, I add a splash of water or chicken broth. It keeps the orzo from sticking to the bottom of the pot.