French Onion Meatball and Orzo Skillet
French Onion Meatball and Orzo Skillet
1h 5m
Serves 4
Directions
- 1Heat the oven to 400ºF. Melt butter in a large Dutch oven or broiler-safe skillet over medium heat, add the sliced onions, and cook until reduced by half, soft, and caramelized.
- 2Add white wine and scrape up brown bits from the bottom of the pan, cooking for about 1 minute.
- 3Stir in beef broth, orzo, salt, and pepper; bring to a boil, then reduce heat to simmer until orzo is al dente.
- 4Nestle frozen meatballs into the orzo, cover, and bake until warmed through.
- 5Uncover, sprinkle with shredded Gruyère, and broil until the cheese is melted and golden brown.
- 6Garnish with fresh parsley if desired.
Ingredients
- 2 tbsp unsalted butter
- 1 1/2 pounds yellow onions, thinly sliced
- 1/2 cup dry white wine
- 3 cups beef broth
- 1 cup dried orzo pasta
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 24 small frozen fully cooked meatballs
- 3 ounces gruyère cheese, shredded
- fresh parsley or thyme leaves, finely chopped (optional)
Equipment
Dutch ovenbroiler-safe skilletoven
Tips
- Use turkey, chicken, or veggie meatballs instead of beef meatballs.
- Use Gruyère-cheddar or a combination of Gruyère and cheddar cheese instead of just Gruyère.
- Refrigerate leftovers in an airtight container for up to 5 days.
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