Dinner · Pasta · Recipe · Uncategorized

Parmesan Meatballs with Basil Mozzarella Sauce with Orzo

I tried this recipe months ago for the first time and it immediately became one of my favourites. But be warned this is a weekend meal. It takes a fair amount of effort and it produces a giant mess…but oh sweet tea is it worth it… so worth it.

This pasta is cheesy and creamy and as the little peas pop in your mouth you feel a twinge of satisfaction as you start to think: “of course these tiny peas mean that this dish can’t be THAT unhealthy”… well I don’t know if a couple peas scattered about can cancel out the effects of the butter, cream, mozarella and parmesan… but if that makes you sleep better at night as your belly is almost bursting at the seams with this delicious dish then okay 🙂

I found this recipe on this website and it is so good. This website is full of great recipes so I recommend taking detour sometime when you are meal planning and check out the website.



  • 12 oz. orzo pasta
  • Parmesan Meatballs
  • 1 1/2 pounds lean ground beef
  • 1/4 cup Panko breadcrumbs
  • 1 cup finely freshly grated Parmesan
  • 2 eggs, lightly beaten
  • 1/3 cup dry chopped onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoons dried parsley
  • 1/2 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • a couple splashes of milk

       Mozzarella Basil Cream Sauce

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4-6 garlic cloves, minced
  • 1 small shallot
  • 2 tablespoons all purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups milk (I use lowfat)
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 tablespoon Dijon mustard
  • 1/3 cup freshly grated Parmesan
  • 1/2 cups shredded mozzarella
  • 1 cup frozen petite peas, thawed
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup loosely packed flat leaf parsley, minced
  • 10 basil leafs, chopped



  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or aluminum foil.
  2. Mix all of the meatball ingredients in a bowl and form meatballs. We made meatballs about the size of a golf ball.
  3. Brown these over medium-high in a pan which has been drizzled with olive oil.
  4. Dry with paper towel and add to baking sheet. Bake in oven for 10-15 minutes until cooked through.


  1. Cook orzo in salted water. I also added olive oil to my water because I found it kept the orzo from clumping together too much. Once cooked, drain and drizzle in olive oil to prevent even more clumping as it dries. Set aside.


  1. Melt butter in olive oil in a very large skillet with high sides. Once the butter is melted add the shallots and garlic. Cook for about 60 seconds and then sprinkle in some flour. Cook the flour while stirring for about 3 minutes. Turn the heat to low because now it is time for all the liquids.
  2. Slowly add chicken broth, milk and cream. Stir constantly. Take your time and take care not to splatter yourself with the hot liquid. Once smooth turn the heat to medium high and get the sauce to simmer. Stir in mustard and spices and continue to stir until almost thickened. Now you can add those healthy peas. Once the peas have cooked through and the sauce is obviously thicker reduce the heat to low.
  3. Now it is my favourite time… CHEESE TIME. It is at this point that you can slowly add in the parmesan cheese until melted and then add the mozarella. Once all the cheese is melted and well incorporated it is now time to add the basil, parsley, orzo and the meatballs. Season with salt and pepper to your taste.
  4. Now dig in!!! You know you want to 🙂




2 thoughts on “Parmesan Meatballs with Basil Mozzarella Sauce with Orzo

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