Description

Instead of meatballs in spaghetti sauce with spaghetti, it's time to make meatballs in a cream sauce with orzo! There are a lot of ingredients listed, but you probably already have most of them in your pantry, so why not give it a try!

Ingredients

• Meatballs:
• 1 1/2 lb. lean ground beef
• 1/4 c. Panko breadcrumbs
• 1 c. finely freshly grated Parmesan
• 2 eggs, lightly beaten
• 1/3 c. dry chopped onion
• 1 t. garlic powder
• 1/2 t. salt
• 1/4 t. pepper
• 1 T. dried parsley
• 1/2 t. dried oregano
• 1 T. Worcestershire sauce
• couple splashes of milk
• Cream Sauce:
• 1 T. olive oil
• 1 T. butter
• 6 garlic cloves, minced
• 1 small shallot
• 2 T. all-purpose flour
• 2 c. chicken stock/broth
• 1 1/2 c. milk, regular or low-fat
• 1/2 c. heavy cream
• 2 T. cornstarch
• 1 T. Dijon mustard
• 1/3 c. freshly grated Parmesan
• 1/2 c. shredded mozzarella
• 1 c. frozen baby peas, thawed
• 1/4 t. paprika
• 1/4 t. red pepper flakes (optional)
• 1/2 t. salt
• 1/4 t. pepper
• 1/4 c.flat leaf parsley, minced
• 10 basil leafs, chiffonade**
• Garnish:
• freshly grated Parmesan cheese
• fresh basil
• fresh parsley
• freshly squeezed lemon juice

Steps

1. Meatballs:
2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil.
3. Add all of the meatball ingredients to a large bowl; mix until evenly combined. Form meatballs into heaping 1 tablespoon balls. It will make about 40 meatballs.