Orzo Meatballs and Mushroom Pasta | One Pan Meal

Add 1 tablespoon of olive oil to a pan and heat it up.

Add 1 pound of meatballs to the pan and cook until browned on all sides, about 7-10 minutes.

Remove the cooked meatballs from the pan and set them aside in a bowl.

Add chopped shallots to the pan and sauté for 3-4 minutes until softened and translucent.

Add minced garlic and mushrooms to the pan and cook for 6-8 minutes until mushrooms soften and release liquid, stirring occasionally.

Season the mixture with 1 teaspoon of salt and 0.5 teaspoon of pepper, adjusting to taste.

After 5 minutes, add 1 cup of orzo pasta, 2.5 cups of chicken broth, and 0.5 cup of light whipping cream to the pan, along with a pinch of salt and pepper.

Return the meatballs to the pan along with their juices, mix everything together, and cover the pan.

Cook on medium-low heat for 10-15 minutes until the liquid is absorbed and the pasta is cooked thoroughly.

After 10 minutes, check the pasta and stir in 0.5 cup of freshly grated parmesan cheese, then turn off the heat.

Garnish with 1 tablespoon of fresh parsley before serving.

Equipment Needed

Spice Level:

Dietary

Allergens