Description
A creamy and flavorful orzo dish with juicy meatballs and garlic butter.
Ingredients
Scale
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves (minced)
- 1½ cups orzo
- 1 cup chicken broth
- 1 package Mama Mancini’s Jumbo Meatballs
- ⅓ cup heavy cream
- ½ cup freshly grated Parmesan
- Fresh parsley (finely chopped for garnish)
Instructions
- Heat the olive oil and butter in a deep skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
- Stir in the orzo and toast it for 2–3 minutes, letting it lightly golden and soak up the flavor from the garlic butter.
- Pour in the chicken broth and give everything a stir. Add the Mama Mancini’s Jumbo Meatballs, reduce the heat to low-medium, and cook according to the package instructions (about 20 minutes). Stir occasionally so the orzo doesn’t stick to the bottom of the pan.
- Once the orzo is tender and the meatballs are heated through, stir in the heavy cream and Parmesan until creamy and glossy.
- Finish with freshly chopped parsley and serve warm.
Notes
- This dish can be garnished with extra Parmesan if desired.
- Feel free to add more vegetables to the orzo for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg