PARMESAN MEATBALLS IN MOZZARELLA BASIL CREAM SAUCE
Provided by Jen
Time 1h5m
Number Of Ingredients 37
Steps:
- Parmesan Meatballs: Preheat oven to 350F degrees and line a baking sheet with parchment paper or aluminum foil (for easy cleanup). Add all of the Parmesan Meatball ingredients to a large bowl and mix until evenly combined. Form meatballs into heaping 1 tablespoon balls (approximately 40 meatballs).
- Lightly coat the bottom of a large nonstick skillet with olive oil and heat to medium high heat. Brown meatballs on all sides (I did mine in two batches), drain on paper towels then line on prepared baking sheet. Bake for 10 -15 minute or until cooked through.***
- Meanwhile, cook orzo pasta in generously salted water.
- Mozzarella Basil Cream Sauce: Whisk cornstarch with milk, set aside.
- Melt butter in olive oil over medium-low heat in a large skillet. Add shallots and garlic and sauté for 60 seconds. Sprinkle in flour and cook while stirring for 3 minutes then turn heat to low. Slowly whisk in chicken broth, then mil (with cornstarch), then heavy cream, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer while stirring constantly. Stir in Dijon and dry spices and continue to simmer until almost thickened, stirring occasionally. Add peas and continue to simmer until thickened and peas are cooked through.
- Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. Stir in fresh basil and fresh parsley, followed by orzo and meatballs, adding additional milk if necessary to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Garnish with freshly grated Parmesan Cheese, and fresh parsley/basil and lemon (optional).
PARMESAN ORZO AND MEATBALLS
Skillet dinner in just 30 minutes? Try this hearty dish that gets a jump start from frozen meatballs. Save money on groceries and use Freezer-Friendly Turkey Meatballs in place of store-bought frozen ones!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes. Stir in broth; heat to boiling. Stir in pasta and meatballs. Heat to boiling; reduce heat to low. Cover; cook 10 minutes, stirring occasionally.
- Stir in tomato. Cover; cook 3 to 5 minutes or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.
Nutrition Facts : Calories 500, Carbohydrate 45 g, Cholesterol 125 mg, Fat 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 7 g, TransFat 1 g
ITALIAN MEATBALLS WITH ORZO
Add a twist to classic spaghetti and meatballs with garlicky tomato sauce by using orzo pasta - ready in 30 minutes
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Chop half the basil leaves and reserve the rest for serving. Mix the chopped basil with the mince, garlic and oregano. Season and roll into 20-24 meatballs.
- Heat the oil in a frying pan over a fairly high heat and brown the meatballs all over for 5-6 mins. Stir in the passata and bring to the boil. Turn down to a simmer and cook for another 10 mins.
- Bring a large pan of water to the boil and cook the orzo following pack instructions. Once cooked, drain and spoon onto a serving platter or individual plates. Top with the meatballs, then shave over the Parmesan and scatter with the reserved basil leaves.
Nutrition Facts : Calories 632 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
ORZO WITH PARMESAN AND BASIL
This is a simple recipe that everyone loves. For a quick Mediterranean macaroni and cheese, omit the basil. Easily doubled, too!
Provided by DODIEPAJER
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
- Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
- Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 42.2 g, Cholesterol 24.1 mg, Fat 9.4 g, Fiber 1.8 g, Protein 11.6 g, SaturatedFat 5.6 g, Sodium 196.7 mg, Sugar 2.4 g
PARMESAN GARLIC ORZO
This is something my son even enjoys making.
Provided by Colleen Volcjak
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
- Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.
Nutrition Facts : Calories 327 calories, Carbohydrate 39.7 g, Cholesterol 35.5 mg, Fat 14.3 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 8.5 g, Sodium 454 mg, Sugar 1.1 g
BAKED TURKEY AND SPINACH MEATBALLS WITH ORZO
Since ground turkey can be dry, we used a flavorful spinach and garlic paste here to help keep it moist. The paste does double duty and helps cut prep time, since it's also used as the flavoring base for the orzo.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 425˚ F. Line a rimmed baking sheet with parchment paper. Combine half of the spinach, the onion and garlic in a food processor; pulse to make a coarse paste. Transfer all but 1/4 cup of the paste to a large bowl.
- Add the turkey, panko, egg and 1/4 cup Parmesan to the bowl. Season with 1/2 teaspoon salt and a few grinds of pepper and mix to combine. Form into 12 meatballs and place on the baking sheet.
- Bake the meatballs until golden and cooked through, about 15 minutes. Switch the oven to broil and broil the meatballs until browned on top, 1 to 2 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the orzo and artichokes and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the reserved 1/4 cup spinach paste, 1/2 teaspoon salt and a few grinds of pepper; stir to coat the orzo. Pour in the chicken broth, bring to a simmer, cover and cook, stirring occasionally, until most of the broth is absorbed and the orzo is saucy but still al dente, about 10 minutes. Add 1/2 cup water and the remaining spinach; bring to a simmer, uncovered. Cook, stirring occasionally, until the spinach wilts but is still bright green, 1 to 2 minutes. Stir in the remaining 1/4 cup Parmesan.
- Divide the orzo among shallow bowls. Top with the meatballs.
Nutrition Facts : Calories 542, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 146 milligrams, Sodium 890 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Sugar 3 grams, Protein 39 grams
MEATBALLS & ORZO
This is one of the very first dishes I made when I first got married and it is one of our top favorite dishes. It is a comfort food for me. It's not a soup dish, it's thicker than soup.
Provided by Eyemadreamer
Categories One Dish Meal
Time 23m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, saute onions in olive oil until tender.
- Add beef broth, bring to a boil.
- Stir in orzo, meatballs and tomatoes, return to a boil.
- Cover & reduce to medium heat. Simmer for about 8 minutes.
- Serve in bowls, sprinkle grated parmesan cheese ontop if desired.
BROTHY ORZO AND PORK MEATBALLS
In this one-pot dinner recipe, meatballs are given a makeover for spring. Ground pork, fennel seed, and Parmesan are mixed togther and formed into meatballs that cook in a light, bright broth with orzo pasta, lemon juice, and fresh dill.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Grate onion; squeeze out excess liquid. Transfer to a bowl (you should have 1/2 cup onion). Add pork, egg, fennel seeds, cheese, and 1/2 teaspoon salt; stir until just combined (do not overmix). With dampened hands, roll mixture into 24 balls, each about 1 1/2 inches in diameter.
- In a medium pot, bring broth and 1 cup water to a boil. Add orzo; cook 5 minutes. Add meatballs, reduce heat to low, cover, and cook, stirring once, until cooked through, 6 to 7 minutes more. Stir in lemon juice; season to taste. Serve with a drizzle of oil, more cheese, pepper, dill, and lemon wedges.
GREEK MEATBALLS WITH HERB AND LEMON ORZO
Make and share this Greek Meatballs With Herb and Lemon Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring 3 quarts water to boil in a large saucepan.
- Add orzo and 1 teaspoon salt and cook over medium heat until just tender, about 10 minutes.
- Drain and toss with lemon zest, lemon juice, 1 tablespoon mint, 1 tablespoon dill, half of garlic, and 2 tablespoons oil; season with salt and pepper to taste.
- Meanwhile, mash bread with yogurt in bowl until smooth.
- Add beef, onion, remaining garlic, mint, and dill, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Form mixture into 1 1/2 inch balls (you should have 24).
- Heat remaining 1/4 cup oil in 12-inch nonstick skillet over med-high heat until just smoking.
- Add meatballs and cook gently, shaking pan and turning meatballs with tongs, until browned on all sides and cooked through, about 7 minutes.
- Spoon orzo onto serving platter, top with meatballs, and sprinkle with feta; serve.
Nutrition Facts : Calories 783.2, Fat 42.4, SaturatedFat 12.6, Cholesterol 126.6, Sodium 359.3, Carbohydrate 52.4, Fiber 2.7, Sugar 4.5, Protein 45.5
ASPARAGUS & MEATBALL ORZO
This springtime pasta dish requires just four ingredients. The perfect, fuss-free feast with a creamy sauce and pork meatballs that's bound to be a hit
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 28m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the meatballs on a tray lined with foil, season and cook for 20 mins until cooked through. Meanwhile, bring a pan of salted water to the boil, add the orzo and cook for 4 mins, then add the asparagus and simmer for 4 mins more. Drain, then tip back into the pan along with the meatballs and crème fraîche, mix and season well.
Nutrition Facts : Calories 634 calories, Fat 35 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
CREAMY PARMESAN ORZO
From Cooking Light, this is a wonderful side or light main dish. It is good even without the pine nuts if you don't have them on hand, also any herb will work for the basil, you just may need a little more or less depending on the herb.
Provided by kitchenslave03
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a medium saucepan over medium heat. Add orzo and cook 3 minutes, stirring constantly.
- Stir in broth and water; bring to a boil. Reduce heat and simmer until liquid is absorbed, and orzo is done, about 15 minutes.
- Remove from heat; stir in cheese, basil, salt and pepper. Sprinkle with pine nuts. Serve immediately.
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