Ingredients
Method
- 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!