Smothered in a delicious and creamy cheesy sauce, Creamy Orzo with Meatballs and Peas is a fast and filling weeknight family meal!
An all in one meal, Creamy Orzo with Meatballs and Peas is both delicious and satisfying. It’s a great meal for a family on the go and the leftovers are even better the next day!
What you’ll need to make Creamy Orzo with Meatballs and Peas
- Olive Oil – We use extra virgin olive oil but any olive oil, avocado oil, vegetable oil or canola oil may be used for this recipe.
- Meatballs – We use uncooked Make Ahead Meatballs for this recipe. Frozen meatballs may be used as well, just thaw and brown in olive oil until heated through instead of cooked through.
- Orzo Pasta – Found in the pasta aisle, Orzo is a rice-shaped pasta made from semolina flour that absorbs flavors well.
- Butter – We use regular salted butter, but unsalted butter may also be used.
- Garlic – You should use fresh garlic for best results. Garlic should be peeled and either minced or chopped. You can also use the same amount of garlic paste.
- Onion – We typically use one small yellow onion, about 1/2 cup chopped.
- Flour – We prefer to use all purpose flour for best results.
- Chicken Broth – Vegetable may be used instead if that is what you have available.
- Heavy Cream – If you don’t have heavy cream, substitutions include half and half or evaporated milk in equal amounts.
- Pantry Spices – Salt & pepper, Paprika, Italian Seasoning (or combination of basil & oregano).
- Mozzarella Cheese – Shredded mozzarella.
- Parmesan Cheese – grated or shredded, The less expensive kind in the green shaker may also be used.
- Frozen Peas – For convenience we use frozen peas. Fresh may also be used, Canned peas should NOT be used.
Quick & Easy Video: Making Creamy Orzo with Meatballs & Peas
How to make Creamy Orzo with Meatballs and Peas
This all in one meal is fast and filling. Perfect for a weeknight, tender orzo pasta, bite sized meatballs and baby peas are all wrapped up in a delicious and creamy cheesy sauce!
Generously salt a pot of water and bring to a boil.
Add Orzo pasta and cook to al dente according to the package directions. This typically takes 8-10 minutes. Drain and set aside.
While the Orzo is cooking, heat olive oil in a medium skillet over medium heat.
Add raw meatballs* and cook for about 10 minutes, turning frequently, until cooked through.
*Note: Usually, we use thawed make ahead meatballs from the freezer for this recipe, but store bought or pre-cooked meatballs may be used.
Remove meatballs from skillet and add butter, garlic and chopped onion. Cook for about 3 minutes, stirring frequently until onion begins to soften.
Sprinkle with flour, stir to incorporate, and increase the heat to medium-high.
Whisk in chicken broth and bring to a simmer. The mixture will begin to visibly thicken.
Add the heavy cream slowly, whisking to combine. If you dump it all in at once, the cream could curdle. Just temper it in, whisking as you go.
Stir in the salt, pepper, paprika and Italian seasoning. The sauce should be thickened and bubbling.
Add the mozzarella and Parmesan cheeses and stir until both are melted.
Add the peas, the cooked orzo pasta and the meatballs back into the skillet.
Stir until well distributed and cook for 3-5 minutes until heated through. Serve immediately. Enjoy!
Other Easy Dinner Ideas You May Like
Slow Cooker Sweet & Sour Meatballs – Does double duty as either a meal or as an appetizer!
Easy One Pan Egg Roll Bowl – All the delicious flavors of an egg roll come together in this super easy one pan meal!
Weeknight Pineapple Shrimp and Rice Bake – easy and delicious family weeknight meal!
Spinach and Sausage Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
One Pan Sausage and Peppers – Simple & tasty! Baked Italian sausages on a bed of seasoned peppers and onions.
Creamy Orzo with Meatballs and Peas
Ingredients
- 2 tbsp olive oil
- 24 frozen uncooked meatballs thawed
- 1 cup orzo pasta
- 1 tbsp butter
- 1 tbsp garlic cloves About 4, minced or chopped
- 1/2 cup chopped onion
- 2 tbsp flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp paprika
- 1/2 tbsp Italian seasoning
- 1/2 cup shredded mozzarella cheese
- 1/3 cup shredded Parmesan cheese
- 1 cup frozen peas
Instructions
- Cook orzo pasta in generously salted water according to package directions. Drain and set aside.
- Meanwhile, heat olive oil in a medium skillet over medium heat and cook meatballs for about 10 minutes, turning frequently, until cooked through.
- Remove meatballs from skillet and add butter, garlic and chopped onion. Cook for about 3 minutes, stirring frequently until onion begins to soften.
- Sprinkle with flour, stir to incorporate, and increase the heat to medium-high.
- Whisk in chicken broth and bring to a simmer so it begins to thicken.
- Add the heavy cream slowly, whisking to combine.
- Stir in the salt, pepper, paprika and Italian seasoning.
- Add the mozzarella and Parmesan cheeses and stir until melted.
- Add the peas, the cooked orzo pasta and the meatballs and cook for 3-5 minutes until heated through. Serve immediately. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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