Description
Tender Tuscan meatballs simmered in a savory white wine and sun-dried tomato sauce with orzo pasta, finished with creamy sour cream and Parmesan cheese, creating a comforting and flavorful Italian-inspired one-pan meal perfect for family dinners.
Ingredients
Meatballs
- 1.5 pounds ground beef
- 1 egg
- 1 large onion (divided)
- ¼ cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Sautéing and Sauce
- 2 tablespoons olive oil (for sautéing meatballs)
- 1½ tablespoons butter
- ⅓ cup sun-dried tomatoes in oil (drained and chopped)
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 cup white wine
- 2 cups chicken broth
- 1½ cups orzo pasta (about 9 ounces)
- 10 fresh basil leaves (plus extra for garnish)
- ½ cup sour cream
- 1 cup grated Parmesan cheese
Instructions
- Prepare the meatballs: Process 1 large onion in a food processor until smooth or finely dice the onion. In a large bowl, combine 1.5 pounds ground beef, 1 egg, half of the processed onion, ¼ cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon dried thyme, ¼ teaspoon smoked paprika, ¼ teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper. Mix until all ingredients are uniformly combined. Form the mixture into 24 evenly sized meatballs.
- Sauté the meatballs: Heat 2 tablespoons olive oil in a deep skillet over medium heat. Add the meatballs and sear on all sides until they are browned but not fully cooked. Remove the meatballs from the skillet and set aside.
- Sauté the onions and sun-dried tomatoes: In the same skillet, melt 1½ tablespoons butter. Add the remaining half of the onion and sauté for 2–3 minutes until softened. Drain and chop ⅓ cup sun-dried tomatoes in oil, then add them to the skillet and cook for another minute to release their flavors.
- Add spices and wine: Stir in ½ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon dried thyme, ¼ teaspoon smoked paprika, and ½ teaspoon garlic powder. Pour in 1 cup white wine and mix well. Cook for 6 to 8 minutes, stirring occasionally, until the wine has reduced by approximately half.
- Cook orzo and simmer meatballs: Add 1½ cups orzo pasta and 2 cups chicken broth to the skillet. Stir to combine and bring the mixture to a simmer. Once boiling, return the meatballs to the pan and add 10 fresh basil leaves. Cover the skillet and let everything simmer for 10–12 minutes, stirring occasionally, until the orzo is al dente and meatballs are cooked through to an internal temperature of 160ºF.
- Temper sour cream: In a small bowl, whisk a few tablespoons of the hot broth into ½ cup sour cream to warm it gently and prevent curdling. Set aside.
- Finish the sauce: Stir the tempered sour cream into the skillet gently and cook for 2–3 minutes to incorporate. Turn off the heat, then fold in 1 cup grated Parmesan cheese. Adjust seasoning with salt and pepper if needed.
- Serve: Spoon the Tuscan meatballs with orzo into bowls or plates and garnish with fresh basil leaves and extra grated Parmesan cheese. Enjoy warm.
Notes
- Using fresh basil for garnish adds brightness and freshness to the dish.
- Make sure to temper the sour cream to prevent it from curdling when added to the hot sauce.
- You can substitute ground turkey or chicken for a leaner protein option.
- White wine can be replaced with additional chicken broth if preferred or to make the recipe alcohol-free.
- Check meatballs’ internal temperature with an instant-read thermometer to ensure safe cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
