These Creamy Garlic Meatballs with Orzo, Mushrooms & Spinach are rich, comforting and full of flavor. Juicy browned meatballs are served over creamy Parmesan orzo with tender mushrooms and spinach, all made together in one pan. Perfect for an easy family dinner or a cozy weekend meal.
Ingredients
For the Meatballs
- 500 g ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 40 g breadcrumbs
- 30 g Parmesan, finely grated
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp olive oil
For the Creamy Orzo
- 250 g orzo
- 250 g mushrooms, sliced
- 2 garlic cloves, minced
- 150 g fresh spinach
- 600 ml chicken or beef broth
- 200 ml heavy cream
- 60 g Parmesan, finely grated
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- Fresh parsley, chopped, for serving
Instructions
1. Prepare the Meatballs
In a large bowl, combine the ground beef, chopped onion, garlic, egg, breadcrumbs, Parmesan, salt, black pepper and paprika.
Mix gently until everything is combined.
Shape the mixture into approximately 14–16 meatballs.
2. Brown the Meatballs
Heat the olive oil in a large skillet over medium-high heat.
Add the meatballs and cook for about 6–8 minutes, turning occasionally, until nicely browned on all sides.
They do not need to be completely cooked through at this stage.
Remove the meatballs from the skillet and set aside.
3. Cook the Mushrooms
Reduce the heat to medium.
Add the butter and sliced mushrooms to the same skillet.
Cook for about 4–5 minutes until the mushrooms are golden and tender.
Add the minced garlic and cook for another 30 seconds.
4. Add the Orzo
Add the orzo to the skillet and stir for about 1 minute.
Pour in the broth and season with Italian seasoning, salt and black pepper.
Stir everything together.
5. Finish Cooking the Meatballs
Place the browned meatballs back into the skillet.
Cover and cook over medium-low heat for approximately 10–12 minutes, stirring the orzo occasionally so it does not stick to the bottom.
6. Make It Creamy
Once the orzo is tender and most of the broth has been absorbed, pour in the heavy cream.
Add the Parmesan and stir gently until the sauce becomes creamy.
7. Add the Spinach
Add the fresh spinach and allow it to wilt into the creamy orzo for about 2 minutes.
If the mixture becomes too thick, add a small splash of broth or cream.
8. Serve
Taste and adjust the seasoning if needed.
Sprinkle with freshly chopped parsley and a little extra Parmesan before serving.
Serve immediately while hot and creamy.
Recipe Notes
- Do not overmix the meatball mixture, otherwise the meatballs can become firm.
- Brown the meatballs first for extra flavor.
- Stir the orzo occasionally while cooking because it can easily stick to the skillet.
- Add a little extra broth if the orzo absorbs the liquid before it becomes tender.
- The sauce naturally becomes thicker as it cools.
Recipe Information
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4–5
Category: Main Course
Cuisine: American / Italian-Inspired
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