Description
These French Onion Meatballs with Cheesy Orzo combine tender, flavorful meatballs infused with caramelized onions and classic French onion soup mix, served atop a creamy, cheesy orzo pasta. The dish marries rich beef flavors with savory melted Gruyere and Parmesan cheese, offering a comforting and elegant meal perfect for family dinners or special occasions.
Ingredients
Meatballs
- 1 tablespoon butter
- 1 large yellow onion, petite diced (about 2.5 cups)
- 1/2 teaspoon Kosher salt
- A few splashes dry white wine
- 1 pound ground beef
- 1 ounce packet onion soup mix
- 1/3 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Worcestershire sauce
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 1-2 tablespoons olive oil (for rolling and frying)
Orzo and Sauce
- 2 tablespoons butter
- 1/2 cup dry white wine
- 14.5 ounce can chicken broth
- 1 cup uncooked orzo
- 1/2 cup heavy cream
- 2 ounces shredded cheese (Gruyere or Parmesan – or both)
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Fresh chopped parsley and grated Parmesan for garnish
Instructions
- Caramelize Onions: Melt 1 tablespoon butter in a large sauté pan over medium heat. Add the petite diced yellow onion and 1/2 teaspoon kosher salt. Cook, stirring occasionally, for about 30 minutes until the onions are deeply caramelized. Deglaze the pan with a few splashes of dry white wine, scraping up all savory bits from the pan bottom. Remove the caramelized onions and set aside to cool.
- Prepare Meatball Mixture: In a large bowl, combine the cooled caramelized onions, ground beef, onion soup mix, Italian breadcrumbs, grated Parmesan, egg, Worcestershire sauce, and a few large pinches of kosher salt and freshly cracked pepper. Mix gently with your hands just until everything is combined, being careful not to overwork the meat.
- Form Meatballs: Coat your palms lightly with olive oil to prevent sticking. Shape the mixture into uniform-sized meatballs, approximately 1 to 1.5 inches in diameter.
- Brown Meatballs: Heat 1 tablespoon olive oil in the same large sauté pan over medium heat. Working in batches to avoid overcrowding, brown the meatballs on all sides until cooked through, about 8-10 minutes total, adding more olive oil as needed. Once browned, remove meatballs and set aside, leaving the pan drippings.
- Prepare Sauce Base: Melt 2 tablespoons butter in the pan over medium heat. Deglaze with 1/2 cup dry white wine, scraping the bottom of the pan to release any browned bits. Let the wine simmer for a couple of minutes to reduce slightly.
- Cook Orzo: Add the chicken broth, uncooked orzo, heavy cream, and a couple pinches of kosher salt and freshly cracked pepper to the pan. Bring to a simmer over medium-high heat, then reduce heat to a gentle simmer. Cook uncovered for 8-10 minutes, stirring occasionally, until the orzo is al dente and has absorbed much of the liquid.
- Add Cheese: Stir shredded Gruyere and Parmesan cheese into the creamy orzo until melted and fully incorporated. Adjust salt and pepper to taste.
- Combine Meatballs and Orzo: Nestle the browned meatballs into the cheesy orzo mixture and cook together for an additional 2-3 minutes until the meatballs are heated through.
- Garnish and Serve: Sprinkle with fresh chopped parsley and extra grated Parmesan cheese. Serve hot for a comforting, flavorful meal.
- Enjoy and Rate: If you loved this recipe, please leave a 5-star rating and a review!
Notes
- Use a good quality ground beef with about 80-85% lean for best flavor and texture.
- Caramelizing the onions low and slow is key to developing the deep French onion flavor.
- White wine can be substituted with chicken broth if avoiding alcohol.
- To save time, caramelized onions can be made a day ahead and refrigerated.
- Gruyere and Parmesan cheese combo provides a deeper flavor; you can use just one if preferred.
- Ensure not to overmix the meatball mixture to keep the meatballs tender and juicy.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
