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French Onion Meatballs with Cheesy Orzo Recipe

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4.1 from 10 reviews

  • Author: Leila
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Description

French Onion Meatballs with Cheesy Orzo is a comforting and flavorful dish featuring tender caramelized onion-infused meatballs paired with creamy, cheesy orzo pasta. This recipe combines slow-cooked onions, a blend of savory seasonings, and a luscious cheese sauce to create a hearty meal perfect for family dinners or entertaining guests.

Ingredients

Meatballs

  • 1 tablespoon butter
  • 1 large yellow onion, petite diced (about 2.5 cups)
  • 1/2 teaspoon Kosher salt
  • A few splashes dry white wine
  • 1 pound ground beef
  • 1 ounce packet onion soup mix
  • 1/3 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 1-2 tablespoons olive oil

Orzo and Sauce

  • 2 tablespoons butter
  • 1/2 cup dry white wine
  • 14.5 ounce can chicken broth
  • 1 cup uncooked orzo
  • 1/2 cup heavy cream
  • 2 ounces shredded cheese (Gruyere or Parmesan, or both)
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Fresh chopped parsley, for garnish
  • Grated Parmesan, for garnish

Instructions

  1. Caramelize Onions: Melt 1 tablespoon butter in a large sauté pan over medium heat. Add the petite diced onion and 1/2 teaspoon Kosher salt. Cook, stirring occasionally, for about 30 minutes until golden and caramelized. Deglaze the pan with a few splashes of dry white wine, scraping up the browned bits from the bottom of the pan. Remove the onions to a plate and allow to cool.
  2. Prepare Meatball Mixture: In a large bowl, combine the cooled caramelized onions, ground beef, onion soup mix, Italian breadcrumbs, grated Parmesan cheese, egg, Worcestershire sauce, and a few large pinches of Kosher salt and freshly cracked black pepper. Mix gently with your hands until just combined to avoid overmixing.
  3. Form Meatballs: Lightly coat your palms with olive oil to prevent sticking. Gently roll the meat mixture into uniform-sized meatballs, about 1 to 1.5 inches in diameter.
  4. Brown Meatballs: Heat 1 tablespoon olive oil in the same large sauté pan over medium heat. In batches, brown the meatballs on all sides until cooked through, approximately 7-10 minutes, adding more olive oil if needed. Remove meatballs and set aside, keeping the drippings in the pan.
  5. Prepare Sauce Base: Melt 2 tablespoons butter in the pan over medium heat. Deglaze the pan with 1/2 cup dry white wine, scraping all the flavorful bits off the bottom. Allow the wine to simmer gently for a couple of minutes to reduce slightly.
  6. Cook Orzo in Broth and Cream: Add the chicken broth, uncooked orzo, and heavy cream to the pan. Season with a couple pinches of salt and freshly cracked pepper. Bring the mixture to a simmer over medium-high heat. Reduce heat to gently simmer, uncovered, stirring occasionally, for 8-10 minutes or until the orzo is al dente and the sauce has thickened.
  7. Add Cheese: Stir in the shredded Gruyere and Parmesan cheese until fully melted and incorporated into the sauce. Taste and adjust seasoning with salt and pepper as needed.
  8. Combine Meatballs and Orzo: Nestle the browned meatballs gently into the cheesy orzo. Cook together for an additional 2-3 minutes to warm the meatballs through and let the flavors meld.
  9. Garnish and Serve: Garnish the dish with fresh chopped parsley and a sprinkle of grated Parmesan cheese. Serve immediately and enjoy the rich, comforting flavors of this French Onion Meatballs with Cheesy Orzo.
  10. Share Feedback: If you loved this recipe, please leave a 5-star rating and review to help others discover this delicious meal!

Notes

  • Use petite diced onions to ensure they cook evenly and caramelize properly.
  • Do not overmix the meatball mixture to keep meatballs tender.
  • Browning meatballs in batches prevents overcrowding and ensures even cooking.
  • Gruyere adds a nutty richness but Parmesan alone works well too.
  • Adjust seasoning of orzo sauce at the end since cheese adds saltiness.
  • Use chicken broth or substitute with vegetable broth for a different flavor.
  • Leftover meatballs and orzo can be stored in the refrigerator for up to 3 days.
  • For a creamier texture, you can add a bit more heavy cream or cheese to the orzo.
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-American

Find it online: https://recipesbyleila.com/french-onion-meatballs-with-cheesy-orzo-recipe/