Creamy Spiced Meatballs with Orzo
Creamy Spiced Meatballs with Orzo
Ingredients
For the Spiced Meatballs
- 1 pound ground beef, 80/20 lean
- 1/4 cup yellow onion, finely minced
- 2 garlic, cloves, minced
- 1/2 cup plain breadcrumbs
- 1 large egg
- 2 tablespoons whole milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth, low sodium
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional, for extra heat
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1 cup orzo pasta, uncooked
- 4 cups water, for cooking orzo
- 1 teaspoon kosher salt, for orzo water
Instructions
- 1
Prepare the Meatballs: In a large mixing bowl, combine the ground beef, minced yellow onion, minced garlic, plain breadcrumbs, large egg, whole milk, ground cumin, ground coriander, smoked paprika, cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix. Form the mixture into approximately 18-20 meatballs, about 1 1/2 inches in diameter.
⏱️ 10 min
- 2
Brown the Meatballs: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until nicely caramelized, about 5-7 minutes. They don't need to be cooked through at this stage. Remove the browned meatballs from the skillet and set aside on a plate.
⏱️ 7 min
- 3
Start the Creamy Sauce: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min
- 4
Build the Sauce: Gradually whisk in 1 1/2 cups of chicken broth until smooth, scraping up any browned bits from the bottom of the pan. Stir in 1 cup of heavy cream, 2 tablespoons of tomato paste, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 5
Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them into the simmering sauce. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for 15-20 minutes, or until they are cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
⏱️ 20 min
- 6
Cook the Orzo: While the meatballs are simmering, bring 4 cups of water and 1 teaspoon of kosher salt to a boil in a medium saucepan. Add 1 cup of uncooked orzo pasta and cook according to package directions, usually 8-10 minutes, until al dente. Drain well.
⏱️ 10 min
- 7
Finish and Serve: Stir 1/2 cup of grated Parmesan cheese into the creamy sauce until melted and smooth. Taste and adjust seasoning with kosher salt and black pepper as needed. Stir in 1/4 cup of fresh chopped parsley. Serve the creamy spiced meatballs hot over the cooked orzo, garnished with additional fresh parsley if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spiced Meatballs with Orzo
Ingredients
For the Spiced Meatballs
- 1 pound ground beef, 80/20 lean
- 1/4 cup yellow onion, finely minced
- 2 garlic, cloves, minced
- 1/2 cup plain breadcrumbs
- 1 large egg
- 2 tablespoons whole milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth, low sodium
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional, for extra heat
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1 cup orzo pasta, uncooked
- 4 cups water, for cooking orzo
- 1 teaspoon kosher salt, for orzo water
Instructions
- 1
Prepare the Meatballs: In a large mixing bowl, combine the ground beef, minced yellow onion, minced garlic, plain breadcrumbs, large egg, whole milk, ground cumin, ground coriander, smoked paprika, cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix. Form the mixture into approximately 18-20 meatballs, about 1 1/2 inches in diameter.
⏱️ 10 min - 2
Brown the Meatballs: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown the meatballs on all sides until nicely caramelized, about 5-7 minutes. They don't need to be cooked through at this stage. Remove the browned meatballs from the skillet and set aside on a plate.
⏱️ 7 min - 3
Start the Creamy Sauce: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min - 4
Build the Sauce: Gradually whisk in 1 1/2 cups of chicken broth until smooth, scraping up any browned bits from the bottom of the pan. Stir in 1 cup of heavy cream, 2 tablespoons of tomato paste, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 5 min - 5
Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them into the simmering sauce. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for 15-20 minutes, or until they are cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
⏱️ 20 min - 6
Cook the Orzo: While the meatballs are simmering, bring 4 cups of water and 1 teaspoon of kosher salt to a boil in a medium saucepan. Add 1 cup of uncooked orzo pasta and cook according to package directions, usually 8-10 minutes, until al dente. Drain well.
⏱️ 10 min - 7
Finish and Serve: Stir 1/2 cup of grated Parmesan cheese into the creamy sauce until melted and smooth. Taste and adjust seasoning with kosher salt and black pepper as needed. Stir in 1/4 cup of fresh chopped parsley. Serve the creamy spiced meatballs hot over the cooked orzo, garnished with additional fresh parsley if desired.
⏱️ 3 min