If you love a cozy one-pan dinner, this Tomato Garlic Meatball Orzo is about to become a staple. The orzo cooks right in the pan so it soaks up all the garlic butter flavor while the meatballs warm through. A splash of cream and plenty of Parmesan at the end makes it creamy, rich, and seriously comforting!
It’s the kind of quick dinner that feels a little fancy but comes together with almost no effort!
If you love quick & easy recipes like this one, you'll also LOVE my Chicken Caesar Wraps, Creamy Chicken Garlic Parmesan & my Viral Turkish Pasta!
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Ingredients
- Olive oil
- Butter
- Garlic
- Orzo
- Chicken broth
- Mama Mancini’s jumbo meatballs
- Heavy cream
- Freshly grated Parmesan
See recipe card for quantities.
Instructions
Toast the garlic in butter and add the orzo!
Add in mama Mancini's meatballs!
Finally, pour in a splash of heavy cream!
Place into oven at 350 fahrenheit
- Heat olive oil and butter in a deep skillet over medium heat. Once melted, add the garlic and cook until fragrant, about 30 seconds.
- Add the orzo to the pan and toast it for a few minutes, stirring often so it doesn’t burn. This step adds a ton of flavor.
- Pour in the chicken broth and stir well, making sure nothing is sticking to the bottom.
- Add the Mama Mancini’s jumbo meatballs and reduce the heat to low-medium. Let everything cook according to the package instructions, usually about 20 minutes, stirring occasionally so the orzo cooks evenly and doesn’t stick.
- Once the orzo is tender and the meatballs are heated through, stir in a splash of heavy cream and the Parmesan cheese until everything becomes creamy.
- Finish with freshly chopped parsley and serve warm.
Substitutions
- Vegetable broth works well if you want to keep the dish meat-free aside from the meatballs.
- Half-and-half can be used instead of heavy cream for a lighter sauce.
- Pecorino Romano can replace Parmesan for a sharper flavor.
- If you can’t find Mama Mancini’s jumbo meatballs, any fully cooked frozen meatballs will work.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups
- Garlic press or knife
- Cheese grater
Storage
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, warm the orzo gently in a skillet or microwave with a splash of broth or cream to loosen the sauce, as the pasta will absorb liquid while it sits.
- This dish is best fresh but can be reheated easily for a quick lunch the next day.
Top tips for Success!
- Toast the orzo first. This adds a nutty flavor and keeps the pasta from becoming mushy.
- Stir occasionally while the orzo cooks so it doesn’t stick to the bottom of the pan.
- Add the cream and Parmesan at the end to keep the sauce smooth and creamy.
- Finish with fresh herbs. The parsley brightens the whole dish and balances the richness.
FAQs
Absolutely. Spinach, cherry tomatoes, or roasted zucchini are great additions.
You can, but it’s best served fresh. If making ahead, add a little broth or cream when reheating to bring the sauce back.
Yes, but cooking it directly in the pan gives the dish more flavor because the pasta absorbs the garlic butter and broth.
Related
Looking for other easy recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this recipe:
Creamy Garlic Meatball Orzo (Easy One-Pan Dinner)
Ingredients
Equipment
Method
- 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.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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