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Parmesan Meatballs and Orzo in Mozzarella Basil Cream Sauce Recipe
Ben Carraoli

Parmesan Meatballs and Orzo in Mozzarella Basil Cream Sauce 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.