Creamy Garlic Meatball Orzo Recipe

Ingredients

Main Ingredients

• 2 tablespoon olive oil
• 2 tablespoon butter
• 3 garlic cloves minced
• 1½ cups orzo
• 1 cup chicken broth
• 1 package Mama Mancini’s Jumbo Meatballs
• ⅓ cup heavy cream
• ½ cup freshly grated Parmesan
• Fresh parsley finely chopped (for garnish)

Instructions

1. Heat the olive oil and butter in a deep skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant to release the garlic aroma into the butter and oil.
2. Stir in the orzo and toast it for 3 minutes, letting it lightly golden and soak up the flavor from the garlic butter for a nutty depth.
3. Pour in the chicken broth and stir everything together. Add the Mama Mancini’s Jumbo Meatballs, reduce the heat to low-medium, and cook covered according to the package instructions (about 20 minutes). Stir occasionally to prevent sticking.
4. Once the orzo is tender and meatballs are heated through, stir in the heavy cream and freshly grated Parmesan cheese until the sauce is creamy and glossy.
5. Sprinkle with freshly chopped parsley and serve warm for a comforting and flavorful meal.

Notes

• Use chicken broth with low sodium to control saltiness.
• Substitute heavy cream with half-and-half for a lighter version.
• If Mama Mancini’s meatballs are unavailable, use your favorite pre-cooked frozen meatballs.
• Stir frequently during cooking to prevent the orzo from sticking.
• For a vegetarian option, substitute meatballs with plant-based meatballs or sautéed mushrooms.