Beef Meatballs with Creamy Parmesan Orzo

Instructions

1. 1

   Finely chop the onion and finely grate the Parmesan. Divide the Parmesan into 40 g for the meatballs and 80 g for the orzo.

2. 2

   Gently combine the ground beef, egg, breadcrumbs, onion soup mix, 40 g Parmesan, 1 tsp garlic powder and 0.5 tsp black pepper. Shape into 24 evenly sized meatballs, approximately 3.5–4 cm across.

3. 3

   Heat the oil in a deep 30 cm skillet over medium heat for about 2 minutes. Add the onion and cook for 5–6 minutes, stirring occasionally, until softened. Transfer the onion to a bowl, leaving the oil in the skillet.

4. 4

   Increase the heat to medium-high. Brown the meatballs in two batches, allowing about 5 minutes per batch and turning to color several sides; they will still be raw inside. Transfer the first batch to a separate plate while browning the second. Meanwhile, bring 2500 ml water to a boil in a 4-liter saucepan on another burner.

5. 5

   Return all the meatballs and the softened onion to the skillet. Pour in the beef broth and bring to a gentle simmer. Reduce the heat to medium-low, partially cover and simmer for 15–20 minutes, turning the meatballs once.

6. 6

   While the meatballs simmer, add the dry orzo to the boiling water. Cook at a steady boil for 9–11 minutes, or according to the package directions, stirring occasionally until tender. Reserve 100 ml of the cooking water, then drain the orzo.

7. 7

   As the meatballs finish simmering, return the empty pasta saucepan to low heat. Add the butter and cream and warm for 2–3 minutes until the butter melts and the cream steams without boiling. Remove from the heat and stir in the remaining 80 g Parmesan, 1 tsp garlic powder, 0.25 tsp black pepper and the reserved 100 ml pasta water. Fold in the orzo until evenly coated.

8. 8

   Check several meatballs with an instant-read thermometer; their centers must reach 71°C/160°F. Continue simmering if needed. Mix the cornstarch with the remaining 20 ml cold water, stir the slurry into the gravy and simmer uncovered for 2 minutes until lightly thickened. The soup mix, broth and Parmesan provide the seasoning, so no additional salt is needed.

9. 9

   Divide the creamy orzo among four plates. Top each portion with six meatballs and spoon over the onion gravy. Serve immediately.