Italian Meatballs Recipe
Saucy Italian Meatballs + Parmesan Orzo is the BEST bowl of comfort food! Juicy and delicious meatballs in red sauce with creamy orzo!
Ingredients
Saucy Italian Meatballs:
- 1 pound ground beef 80/20
- ½ pound ground pork
- ¼ cup yellow onion grated
- ¼ cup parmesan cheese grated
- 1 large egg
- 2 tablespoons breadcrumbs regular or gluten-free
- 2 teaspoons garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon lemon zest finely grated
- ¼ teaspoon ground black pepper
- 1 tablespoon butter
- 24 ounces marinara sauce
- 15 ounces canned diced tomatoes
Parmesan Orzo:
- 3 cups water
- 2 cups chicken broth
- 1 ½ cups orzo
- 1 cup parmesan cheese grated
- 1 tablespoon butter
- ½ teaspoon lemon zest finely grated
- ½ teaspoon kosher salt more to taste
- reserved pasta water
Toppings:
- parmesan cheese grated
- basil pesto
- fresh basil chopped
- fresh oregano leaves
- fresh parsley
- grilled bread
Instructions
- Make Meatballs: In a large bowl, combine 1 pound ground beef, ½ pound ground pork, ¼ cup yellow onion, ¼ cup parmesan cheese, 1 large egg, 2 tablespoons breadcrumbs, 2 teaspoons garlic, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon lemon zest and ¼ teaspoon ground black pepper. Take approx. 2 tablespoons of the meatball mixture at a time and form into a meatball. Set aside on a plate until all the meatballs are formed.
- Cook Meatballs: Bring a 12 inch cast iron skillet to medium-high heat. Add 1 tablespoon butter and let melt; swirl to coat the pan. Add meatballs and sear on all sides. Add 24 ounces marinara sauce and 15 ounces canned diced tomatoes. Cover and let simmer 15 minutes.
- Cook Orzo: Meanwhile, add 3 cups water and 2 cups chicken broth to a medium-saucepan. Cover and bring to a boil. Add 1 ½ cups orzo and let simmer, uncovered, 8-10 minutes or until cooked al dente. Reserve 1/2 cup pasta water. Drain and return orzo to the pan but remove from heat.
- Combine: To the pot of orzo, add 1 cup parmesan cheese 1 tablespoon butter, ½ teaspoon lemon zest, and ½ teaspoon kosher salt. Gently stir to combine - the cheese will take a minute to fully melt. Add splashes of reserved pasta water to thin out and make the consistency more creamy. Taste and add any additional salt, pepper, or lemon zest.
- Serve: Place your desired amount of Parmesan Orzo in each bowl along with some Italian Meatballs and plenty of sauce (when that sauce combines with the creamy Parmesan Orzo ... it's sooo good)! Garnish with additional grated parmesan cheese, maybe a dollop of basil pesto or just some fresh basil leaves! Serve with easy grilled bread for the ultimate dinner!
Notes
- Parmesan Orzo: of course feel free to skip the Parmesan Orzo if you need to and just serve with pasta (regular or gluten-free) - you could also serve with some zoodles if you wanted!
- Serving: love serving this with some Air Fryer Broccolini, Easy Steamed Broccoli or Simple Grilled Asparagus!
- Storage: store leftover meatballs and orzo separately (otherwise the orzo will soak up the sauce and get mushy) - store both in airtight containers in the refrigerator for up to 3 days.
- Basil Pesto: feel free to use store-bought or our homemade basil pesto recipe.
- Breadcrumbs: feel free to use store-bought breadcrumbs, homemade breadcrumbs or gluten-free breadcrumbs.
Nutrition
Calories: 637kcal | Carbohydrates: 50g | Protein: 47g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 153mg | Sodium: 2387mg | Potassium: 1198mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1091IU | Vitamin C: 19mg | Calcium: 405mg | Iron: 6mg
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