Do Share Recipe

When I first made this Parmesan Meatballs and Orzo in Mozzarella Basil Cream Sauce recipe, I couldn’t believe how cozy and flavorful it turned out. The juicy meatballs, tender orzo, and creamy mozzarella-basil sauce blended together in the most comforting way. I felt like I was spooning up pure warmth with every bite.

The best part is that it’s easy enough for busy weeknights but still special enough to serve when guests come over. If you love creamy chicken dishes, you might also enjoy a similar flavor profile in this Baked Orange Chicken recipe. I’m excited to walk you through it because it truly became one of my favorite comfort dishes.

Ingredients

Here’s everything you need, along with simple tips that make a big difference in flavor:

1 pound ground beef (80/20 lean) — gives the meatballs a juicy texture without drying out.
1/2 cup freshly grated Parmesan — fresh Parmesan melts smoothly and gives deeper flavor than packaged shredded cheese.
1 cup orzo pasta — its rice-like shape helps it soak up all the creamy sauce.
2 cups tomato basil sauce — adds a sweet and herby base before the cream and cheese go in.
1/4 cup breadcrumbs — helps bind the meatballs while keeping them soft and moist.
1 large egg — acts as a binder so the meatballs hold their shape.
2 cloves garlic, minced — fresh garlic brings warmth and a richer aroma.
Salt and pepper to taste — helps balance and enhance all the layers of flavor.
1 to 1 1/2 cups shredded mozzarella — melts into the creamiest sauce.
Fresh basil leaves — gives a bright and fresh taste that lifts the whole dish.
1/2 to 1 cup cream or milk — adds richness and makes the base silky.

Note: Several servings

Variations

If you want to adjust the recipe based on dietary needs or flavor preferences, here are some easy swaps:

Use ground turkey or chicken instead of beef for a lighter version. You can also explore this in a Chicken in Basil Cream Sauce recipe for inspiration.
Choose gluten-free breadcrumbs and gluten-free orzo if needed.
Swap dairy with plant-based cream and vegan mozzarella for a dairy-free version.
Add veggies like spinach, zucchini, or mushrooms for more texture and nutrients.
Mix in red pepper flakes if you love a gentle heat.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 25–30 minutes
Total Time: 40–45 minutes

Equipment You Need

A large Dutch oven or deep pot — cooks the meatballs, orzo, and sauce all in one place.
Mixing bowl — for combining and shaping the meatball mixture.
Wooden spoon or silicone spatula — gentle on cookware and perfect for stirring.
Cutting board and knife — for chopping garlic and basil.
Measuring cups and spoons — ensures accurate amounts for consistent results.

How to Make Parmesan Meatballs and Orzo in Mozzarella Basil Cream Sauce

Here’s how to pull the entire dish together smoothly. Each step stays simple and approachable.

Prepare the Meatball Mixture

Combine the ground beef, half the Parmesan, breadcrumbs, egg, garlic, salt, and pepper in a bowl. Mix just until combined to avoid tough meatballs. Shape into 1-inch balls and set aside.

Brown the Meatballs

Heat a pot over medium-high heat and add a drizzle of oil. Brown the meatballs on all sides until they develop a golden crust. Remove and set aside; they will finish cooking later in the sauce.

Cook the Orzo and Sauce Base

In the same pot, add the orzo and pour in the tomato basil sauce. Stir well and nestle the browned meatballs back into the mixture. Cover and let everything simmer until the orzo softens and the meatballs cook through.

Add the Creamy Mozzarella Sauce

Reduce heat and stir in the remaining Parmesan, shredded mozzarella, and cream. Add fresh basil, letting the cheese melt into a rich and velvety sauce. Adjust seasoning with salt and pepper.

Finish and Serve

Give everything a gentle final stir, making sure the orzo is coated and the sauce is creamy. Serve hot with extra basil and a sprinkle of Parmesan on top for a beautiful finish.

Additional Tips for Making This Recipe Better

Here are some things I personally do that make this recipe turn out extra delicious:

I always grate the Parmesan myself — it melts better and gives a fresher taste.
I chill the shaped meatballs for 10–15 minutes so they hold up perfectly while browning.
I add a splash of milk or cream when reheating leftovers to bring the saucy texture back.
I sometimes stir in a handful of fresh spinach right before serving to add color and nutrients.
I use low-sodium tomato basil sauce so the final dish doesn’t become overly salty.

How to Serve Parmesan Meatballs and Orzo in Mozzarella Basil Cream Sauce

Serve this dish in shallow bowls so the creamy sauce spreads beautifully around the meatballs. Add a handful of fresh basil leaves, more Parmesan, or a drizzle of olive oil for a restaurant-style look. It pairs wonderfully with garlic bread, roasted vegetables, or a simple green salad.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: ~630
Protein: ~36 g
Carbohydrates: ~65 g
Fat: ~24 g

Make Ahead and Storage

Make Ahead

You can shape the meatballs ahead of time and refrigerate them for up to 24 hours. This actually helps them hold together better when cooking.

Storage

Store leftovers in an airtight container for 3–4 days. Reheat on the stovetop with a splash of cream or milk to restore the creamy sauce.

Freezing

Freeze cooked meatballs and sauce separately for up to 2 months. Cook fresh orzo when ready to serve to keep the texture perfect.

Why You’ll Love This Recipe

Here’s why this dish might become a favorite in your home too:

It’s a complete one-pot meal, making cleanup easy and stress-free.
The combination of meatballs, creamy sauce, and tender orzo is incredibly comforting.
It’s flexible — you can use different proteins, add veggies, or make it lighter.
The flavors are rich, cheesy, and perfectly balanced with basil and garlic.
It reheats beautifully, making it great for meal prep or leftovers.

Ben Carraoli