Meatballs And Orzo come together in one pot for a creamy, Italian-seasoned dinner with easy one-ingredient “meatballs.”

Overhead image of the Meatballs and Orzo
chelsea

Family Favorite

Creamy Orzo + Meatballs = Dinner Goals!

This Creamy Orzo (along with Chicken Orzo and Creamy Pesto Orzo) is on constant rotation at my house. One of these creamy orzo dishes shows up at least every other week. They’re quick to make, and every member of the family loves them. I also love being able to sneak more veggies onto my kids’ plates.

After recently perfecting and sharing my one-pot Meatballs and Rice, I had the idea to bring the two meals together by pairing meatballs with creamy orzo. The result is a big dinner win, and I can’t wait to hear what you think of this recipe!

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Process shots-- images of the onion, sausage, peas, and garlic being cooked

One Ingredient Meatballs

Meatballs and orzo just got easier. No rolling or shaping needed! This recipe uses one ingredient for the meatballs: Italian sausage. Remove the casings, slice into coins, and you’re done.

  • Use mild or spicy sausage based on preference (I use mild for my kids)
  • Choose Italian sausage with casings so it can be sliced into coins
  • If using ground sausage, shape into a block and cut into small squares
  • Remove casings before slicing
Process shots of Meatballs and Orzo-- images of the gravy mixture being made

Shortcuts

Meatballs and Orzo Shortcuts

Besides using sausage for our meatballs, here are a few other shortcuts to use:

  • High-quality, flavorful chicken stock adds tons of flavor while allowing us to cut down on adding more spices. We highly recommend Swanson’s® chicken stock in this recipe.
  • Use pre-minced garlic (or fresh garlic and a garlic press).
  • Most grocery stores sell diced yellow onions in the produce section of the store. Or, use a food processor to quickly chop an onion.
  • I’m using frozen veggies (peas) that don’t require any prep at all!

Process shots-- images of the milk, pasta, seasonings, and cooked sausage being added to the pot

What’s Orzo?

This Meatballs and Orzo recipe uses orzo pasta, a small pasta shaped like rice that kids usually love. It’s easy to find in the pasta aisle, and since the whole box isn’t needed, the rest can be saved for this Lemon Chicken Orzo Soup or this Italian Sausage Orzo Soup!

Quick Tip

I would not recommend any substitutes for orzo pasta in this recipe. The orzo takes on a risotto-type creamy consistency that is not well duplicated with different (larger) pasta. Also, it’s a common misconception that rice and orzo can be interchanged, but they are different and won’t cook the same in this recipe. Orzo may look like rice, but it’s still pasta and cooks much faster than rice.

How To Make Meatballs and Orzo (Tips)

  • Prep first. Cooking moves fast, so have everything ready before you start.
  • Season well. Stock, sausage, and Parmesan add flavor, but don’t be shy with extra salt and pepper.
  • Use whole milk. Lower-fat or dairy alternatives won’t give the same creamy texture.

Serve One Of These Dishes On The Side:

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5 from 1 vote

Meatballs and Orzo

By Chelsea Lords
One-pot Meatballs and Orzo is a creamy, Italian-inspired dinner featuring easy meatballs and perfectly seasoned orzo. So simple, so good!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1-1/2 tablespoons olive oil
  • 1-1/2 cups finely diced yellow onion 1 large onion
  • 19 ounces Italian sausage see note 1
  • Salt and pepper
  • 1 (12-ounce) bag frozen peas
  • 1 tablespoon minced garlic
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock or broth
  • 2-1/4 cups whole milk see note 2
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1-1/2 cups uncooked orzo pasta see note 3
  • 1 cup freshly grated Parmesan cheese divided, see note 4
  • Fresh parsley optional, for serving
  • 1 lemon optional, for serving

Instructions 

  • Get ready to move fast with this dish! First, measure and set aside the milk (warmer milk cooks faster). Dice the onion (use a food processor for speed) and prepare the sausage (see note 1).
  • Heat the oil in a large, nonstick pot over medium-high heat. Add onion and sauté for 3 minutes. Add the sausage coins and cook, stirring occasionally, until golden and browned. (Avoid constant stirring for a nice char.) Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Once sausage is cooked through, add frozen peas and garlic and sauté for 2 minutes. Transfer the mixture to a large bowl, cover with foil, and set aside. Don’t wipe out the pot.
  • Return the pot to medium heat. Melt the butter, then whisk in flour and cook, stirring, for 1 minute. Gradually whisk in the stock. Add milk, uncooked orzo, Italian seasoning, garlic powder, and onion powder. Stir well.
  • Raise the heat to bring the mixture to a simmer, then reduce to maintain a gentle bubble. Cook uncovered for 7 minutes, stirring occasionally and scraping the bottom to prevent sticking. The pasta should be almost tender after this time, and the mixture will still be soupy. Add the sausage mixture and stir gently. Sprinkle with 3/4 cup Parmesan and stir until melted. Season with salt and pepper to taste, enhancing the overall flavor.
  • The consistency should be creamy, like risotto. If needed, add a splash of milk to thin it out. Sprinkle the remaining 1/4 cup Parmesan over individual servings. For extra flavor, garnish with freshly chopped parsley and a squeeze of lemon. Enjoy while hot.

Video

Recipe Notes

Note 1: Use mild or spicy Italian sausage based on your preference. Choose sausages with casings so you can cut them into mini meatballs. Remove the casings first, then slice the sausages into 1/2-inch-thick rounds. They don’t need to be perfectly round.
If you have bulk ground sausage, place it on a cutting board and cut it into a grid to make squares. This works just as well!
Note 2: For a creamy recipe, use whole milk for the best results. While 2% and 1% milk will work, they’ll be less creamy. Skim milk or dairy alternatives don’t work as well in this recipe.
Note 3: Though orzo resembles rice, it’s not a grain and can’t be used interchangeably with rice in this recipe. Look for orzo in the pasta aisle of most grocery stores. Use only 1-1/2 cups, not the entire box. I don’t recommend substitutes for orzo, as it achieves a creamy, risotto-like consistency that larger pastas can’t replicate.
Note 4: Use a block of Parmesan and grate it using the small holes of a grater, or use finely grated Parmesan cheese. Avoid canned Parmesan as it is too salty and won’t melt well into the sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to keep the orzo creamy.

Nutrition

Serving: 1serving | Calories: 616kcal | Carbohydrates: 35.9g | Protein: 28.6g | Fat: 39.6g | Cholesterol: 92mg | Sodium: 1082.8mg | Fiber: 3.8g | Sugar: 10.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. Rachel says:

    5 stars
    Made this the other night and it was delicious! Sauce had a great consistency (I used 2% milk since that’s what I had). I think we will choose a different sausage next time or even sub with chicken!

    Reply
    1. Chelsea says:

      So happy to hear this! Thanks Rachel! 🙂

      Reply