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French Onion Meatballs with Cheesy Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 78 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-inspired

Description

Savor the rich and comforting flavors of French Onion Meatballs paired with creamy, cheesy orzo. This recipe features caramelized onions mixed into tender ground beef meatballs, browned to perfection and then nestled into a luscious orzo cooked in white wine, chicken broth, and cream, finished with Gruyere and Parmesan cheeses. Perfect for a cozy dinner that combines classic French onion soup inspiration with hearty pasta.

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, for coating and cooking

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

  1. Caramelize the onions: Melt 1 tablespoon butter in a large sauté pan over medium heat. Add the petite diced onions and 1/2 teaspoon Kosher salt. Cook, stirring occasionally, for about 30 minutes until onions are deeply caramelized. Deglaze the pan with a few splashes of dry white wine, scraping up all the caramelized bits from the bottom. Remove the onions from the pan and set aside to cool.
  2. Prepare the meatball mixture: In a large bowl, combine the cooled caramelized onions, ground beef, onion soup mix, Italian breadcrumbs, grated Parmesan, egg, Worcestershire sauce, and a few large pinches of salt and freshly cracked pepper. Use your hands to mix just until everything is combined, being careful not to overmix to keep the meatballs tender.
  3. Shape the meatballs: Coat your palms lightly with olive oil and gently roll the mixture into uniform-sized meatballs, about 1 to 1.5 inches in diameter, ensuring they hold together well.
  4. Brown the meatballs: Heat 1 tablespoon olive oil in the same large sauté pan over medium heat. In batches, brown the meatballs on all sides until cooked through, adding more olive oil as needed. Once browned, set the meatballs aside but keep the pan drippings in the pan for added flavor.
  5. Prepare the orzo base: Melt 2 tablespoons butter in the pan over medium heat. Deglaze with 1/2 cup dry white wine, scraping any browned bits from the bottom of the pan. Let the wine simmer for a couple of minutes to reduce slightly.
  6. Cook the orzo: Add the chicken broth, uncooked orzo, heavy cream, and a couple pinches of salt and pepper to the pan. Bring to a simmer over medium-high heat, then reduce the heat and let it cook gently uncovered. Stir occasionally and simmer for 8-10 minutes or until the orzo is al dente and the liquid is mostly absorbed.
  7. Add the cheese: Stir in the shredded Gruyere and Parmesan cheese until fully melted and the orzo is creamy. Adjust seasoning with salt and freshly cracked pepper to taste.
  8. Combine meatballs and orzo: Nestle the browned meatballs into the cheesy orzo mixture. Cook for an additional 2-3 minutes until the meatballs are warmed through and flavors meld together.
  9. Garnish and serve: Remove from heat and garnish with freshly chopped parsley and grated Parmesan cheese before serving. Enjoy your comforting French Onion Meatballs with Cheesy Orzo!

Notes

  • Be patient when caramelizing onions—it adds deep flavor that is essential to the dish.
  • Don’t overmix the meatball mixture to keep them tender and juicy.
  • You can substitute beef with ground turkey or lamb for a different twist.
  • If you prefer a vegetarian version, use meat substitute and vegetable broth instead.
  • Gruyere cheese adds a wonderful nutty flavor, but Parmesan can be used alone if needed.
  • Make sure to use a good-quality dry white wine for best flavor in both caramelizing onions and deglazing the pan.

Find it online: https://emilysplate.com/french-onion-meatballs-with-cheesy-orzo-recipe/