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French Onion Meatballs with Cheesy Orzo

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5 from 2 reviews

These French onion meatballs are the ultimate cozy comfort food. Tender, cheesy, and loaded with deeply caramelized onions. They’re served over creamy orzo that simmers in a savory pan sauce. Best part? It all comes together in one pan, making this a quick, flavorful weeknight dinner you’ll want on repeat.

  • Author: Kylie
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Ingredients

Units Scale

Meatballs

  • 1 tablespoon butter
  • 1 large yellow onion, petite diced (about 2.5 cups)
  • 1/2 teaspoon Kosher salt
  • a few splashes dry white wine
  • 1 pound ground beef
  • 1 ounce packet onion soup mix
  • 1/3 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • Kosher salt
  • fresh cracked pepper
  • 1-2 tablespoons olive oil

Cheesy Orzo

  • 2 tablespoons butter
  • 1/4 cup dry white wine
  • 2 cups chicken broth
  • 1 cup uncooked orzo
  • 3/4 cup half and half
  • 2 ounces shredded cheese (Gruyere or Parmesan - or both!)
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley + grated Parmesan for garnish

Instructions

  1. Melt 1 tablespoon butter in a large saute pan over medium heat. Add onion and salt and cook, stirring occasionally, for about 30 minutes. Deglaze the pan with a few splashes of wine, scraping all the yummy bits off the bottom of the pan. Remove and set aside to a plate to cool.
  2. Add cooled caramelized onion, ground beef, onion soup mix, breadcrumbs, Parmesan, egg, Worcestershire, and a few large pinches of salt and pepper to a large bowl.
  3. Use hands to mix just until combined. Don’t overmix!
  4. Coat palms in olive oil and gently roll into uniform-sized meatballs.
  5. Heat 1 tablespoon olive oil in the same large saute pan over medium heat. Brown meatballs on all sides until cooked through. Cook in batches and add more olive oil as needed. Set aside, but leave drippings in the pan.
  6. Melt 2 tablespoons butter in the pan over medium heat. Deglaze the pan with white wine, scraping all the yummy bits off the bottom of the pan. Let wine simmer for a couple minutes. 
  7. Add broth, uncooked orzo pasta, and half and half along with a couple pinches of salt and pepper. Bring to a simmer over medium-high heat. Reduce heat and simmer gently, uncovered, stirring occasionally, for 8-10 minutes or until al dente.
  8. Stir in Gruyere and Parmesan until melted. Season to taste with salt and pepper.
  9. Nestle meatballs into the orzo and cook for a couple minutes until warmed through. Garnish with chopped parsley and grated Parmesan and enjoy!
  10. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Don’t rush the onions! Slow caramelizing creates the best flavor.
  • Wet or oiled hands make rolling meatballs much easier.
  • Brown the meatballs well. Those crispy edges add tons of flavor.
  • If the orzo thickens too much, add a splash of broth or cream.

Find it online: https://midwestfoodieblog.com/french-onion-meatballs/