French onion meatballs with creamy orzo
Serves 4
Directions
- 1Melt 2 tbsp butter in a large skillet over low heat. Add the onions and a pinch of salt. Cook until caramelized, stirring occasionally.
- 2Combine the ground beef, egg, 1/2 cup Parmesan, breadcrumbs, garlic, parsley, Worcestershire sauce, half of the caramelized onions, salt, and pepper. Mix until combined, then form into meatballs.
- 3Heat 1 tbsp olive oil in the same skillet over medium heat. Sear the meatballs until browned.
- 4Remove meatballs from the skillet and set aside.
- 5Add the remaining caramelized onions and white wine to the skillet, scraping up the browned bits.
- 6Add the beef broth and bring to a simmer. Stir in the cornstarch slurry.
- 7Return the meatballs to the skillet and simmer.
- 8Combine the orzo and chicken broth in a separate pan. Bring to a boil, reduce to medium heat, and cook until the liquid is absorbed.
- 9Stir 1 tbsp butter, heavy cream, and 1/4 cup Parmesan into the orzo. Season with garlic powder, salt, and pepper to taste.
- 10Serve the meatballs and onion sauce over the creamy orzo. Top with chopped parsley.
Ingredients
- 2 whole yellow onion, thinly sliced
- 3 tbsp butter
- salt (optional)
- 1 lb ground beef
- 1 whole egg
- 3/4 cup parmesan, grated
- 1/4 cup breadcrumbs
- 3 whole garlic clove, grated
- 1/4 cup parsley, chopped
- 5-6 dash worcestershire sauce
- pepper (optional)
- 1 tbsp olive oil
- 1/2 cup white wine
- 1 cup beef broth
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1 cup dry orzo
- 2 cup chicken broth
- 1/4 cup heavy cream
- garlic powder (optional)
