Creamy Pesto Orzo and Meatballs
Creamy Pesto Orzo and Meatballs is a rich and comforting one-pan dish featuring tender meatballs and creamy pesto-coated orzo, packed with fresh herb flavor and perfect for an easy, satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Ingredients
- Ground beef or beef mixture
- Breadcrumbs
- Egg
- Garlic, minced
- Parmesan cheese, grated
- Fresh parsley, chopped
- Salt
- Black pepper
- Olive oil
- Orzo pasta
- Chicken broth
- Heavy cream
- Pesto sauce
- Spinach
- Lemon juice
- Extra parmesan for serving
Instructions
- In a bowl, combine ground meat, breadcrumbs, egg, garlic, parmesan, parsley, salt, and black pepper. Mix gently and form into small meatballs.
- Heat olive oil in a large pan over medium heat. Cook meatballs until browned on all sides and fully cooked. Remove and set aside.
- In the same pan, add a little more oil if needed and toast the orzo for 1–2 minutes.
- Pour in chicken broth and bring to a simmer. Cook orzo, stirring occasionally, until tender and most liquid is absorbed.
- Stir in heavy cream and pesto, mixing until smooth and creamy.
- Add spinach and allow it to wilt.
- Return meatballs to the pan and simmer briefly until heated through.
- Finish with a squeeze of lemon juice and sprinkle with extra parmesan before serving.
Notes
Do not overmix meatball mixture to keep them tender.Add extra broth or cream when reheating to maintain creaminess.Fresh pesto enhances flavor, but store-bought works well too.
Find it online: https://cookibly.com/creamy-pesto-orzo-and-meatballs/
