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
Cheesy Orzo
- 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 and/or Parmesan)
- Kosher salt, to taste
- fresh cracked pepper, to taste
- fresh chopped parsley for garnish
- grated Parmesan for garnish
Instructions
- Caramelize Onions: Melt 1 tablespoon butter in a large sauté pan over medium heat. Add the diced yellow onion and 1/2 teaspoon kosher salt. Cook, stirring occasionally, for about 30 minutes until the onions are deeply caramelized. Deglaze the pan with a few splashes of dry white wine, scraping up all the browned bits from the bottom of the pan. Remove the onions to a plate to cool.
- Mix Meatball Ingredients: 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 pinches of kosher salt and freshly cracked pepper. Use your hands to gently mix until just combined; avoid overmixing to keep the meatballs tender.
- Form Meatballs: Coat your palms lightly with olive oil to prevent sticking. Roll the meat mixture into uniform-sized meatballs and set aside.
- Brown Meatballs: Heat 1 tablespoon olive oil in the same large sauté pan over medium heat. Brown the meatballs on all sides until cooked through, working in batches and adding more olive oil as needed. Once browned, remove the meatballs from the pan and set aside, leaving the drippings in the pan.
- Prepare Orzo Base: Melt 2 tablespoons butter in the same pan over medium heat. Deglaze the pan with 1/2 cup dry white wine, scraping up any bits stuck to the bottom. Allow the wine to simmer for a couple of minutes to reduce slightly.
- Cook Orzo: Add the 14.5-ounce can of chicken broth, 1 cup uncooked orzo, and 1/2 cup heavy cream to the pan. Season with a couple pinches of kosher salt and fresh cracked pepper. Bring the mixture to a simmer over medium-high heat, then reduce the heat to gently simmer uncovered. Stir occasionally and cook for 8-10 minutes or until the orzo is al dente and the liquid is mostly absorbed.
- Add Cheese: Stir in the shredded Gruyere and Parmesan cheeses until melted and evenly incorporated. Taste and adjust seasoning with additional salt and pepper if necessary.
- Combine Meatballs and Orzo: Nestle the browned meatballs into the cheesy orzo in the pan. Cook together for a couple of minutes until the meatballs are warmed through.
- Garnish and Serve: Sprinkle freshly chopped parsley and extra grated Parmesan cheese on top. Serve immediately for a comforting and flavorful meal.
Notes
- To prevent tough meatballs, avoid overmixing the meat mixture.
- Using a blend of Gruyere and Parmesan gives the orzo a rich and complex flavor.
- White wine adds depth; if unavailable, substitute with extra chicken broth and a splash of white vinegar or lemon juice.
- This recipe reheats well and can be stored in an airtight container in the fridge for up to 3 days.
- For a lower sodium option, use low-sodium broth and reduce added salt.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
