French Onion Meatballs with Creamy Alfredo Orzo Sauce
Directions
- 1Start by caramelizing one large onion.
- 2Mix 1.5 lbs of ground beef, one egg, 1/4 cup of panko breadcrumbs, and a packet of onion soup mix.
- 3Add about one tablespoon of Worcestershire sauce to the meat mixture.
- 4Add some garlic pepper to the meat mixture.
- 5Mix everything up thoroughly, using gloves as it will be messy.
- 6Form the mixture into quarter-sized meatballs.
- 7Cook the meatballs in the pot where the onions were, for three minutes on each side until crispy.
- 8Remove the meatballs from the pot.
- 9Add the cooked onions back into the pot.
- 10Add two cups of beef broth to the pot with the onions.
- 11Add a cornstarch slurry to thicken the sauce.
- 12Return the meatballs to the sauce and cook for about 20 minutes, simmering.
- 13For the orzo, cook about one cup of orzo, then remove and drain it.
- 14In a separate pan, melt half a stick of butter.
- 15Add one cup of heavy cream to the butter.
- 16Stir in one cup of shredded Parmesan cheese until creamy.
- 17Add the cooked orzo back into the creamy sauce.
- 18Plate the meatballs and sauce over the creamy Alfredo orzo.
Ingredients
- 1 large onion
- 1.5 lb ground beef
- 1 egg
- 0.25 cup panko breadcrumbs
- 1 packet onion soup mix
- 1 tbsp Worcestershire sauce
- 1 tbsp garlic pepper
- 2 cups beef broth
- cornstarch slurry
- 0.5 stick butter
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 cup orzo
Equipment
gloves
Tips
- Caramelizing onions takes the longest but is worth it.
- Use gloves for mixing the meatball mixture as it's messy.
- Form quarter-sized meatballs for smaller portions.
- The onion soup mix is key for the flavor of the meatballs.
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