Meatball Alfredo Orzo
Onion-soup-seasoned beef meatballs simmer with tender orzo in a creamy garlic-Parmesan sauce, all in one skillet.
15 min
Prep
30 min
Cook
4
Serves
680
Calories
Macros · per serving
41g protein
54g carbs
32g fat
Ingredients
For 4 servings
- 1 pound ground beef
- 1 ounce onion soup mix
- 1 egg
- ¼ cup plain breadcrumb
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 clove garlic
- 8 ounce orzo
- 2½ cup low-sodium beef broth
- ½ cup heavy cream
- 2 ounce Parmesan cheese
Instructions
- 1
Lightly beat the egg in a mixing bowl. Add the ground beef, onion soup mix, breadcrumbs and black pepper. Mix gently just until combined, then shape into 16 meatballs. Mince the garlic and finely grate the Parmesan.
- 2
Heat the olive oil in a deep, 12-inch skillet over medium-high heat. Add the meatballs and brown for 7–8 minutes, turning occasionally. Transfer to a plate; they will finish cooking in the sauce.
- 3
Reduce the heat to medium. Add the garlic to the skillet and stir for 30 seconds. Add the dry orzo and stir for 1 minute, coating it in the pan juices.
- 4
Pour in the beef broth and heavy cream, scraping up the browned bits. Bring to a simmer, then return the meatballs and any accumulated juices to the skillet. Cover and reduce the heat to medium-low. Simmer gently for 12–15 minutes, stirring along the bottom a few times, until the orzo is tender and the meatballs are cooked through, 160°F/71°C.
- 5
Remove from the heat and gently stir in the Parmesan until melted. Let stand for 2 minutes so the sauce settles around the orzo, then divide among four bowls.
Cook it this week.
NeatEat plans Meatball Alfredo Orzo — and the rest of your week — around your budget, groceries included.