I have loved posting grilling recipes this summer and as much as I wanted to wait to serve you this Parmesan Meatballs and Orzo in Mozzarella Basil Cream Sauce for Fall, I just couldn’t wait. Some deliciousness is just meant to be to be devoured summer, fall, winter and spring because its just that good and that comforting.
When you are in the mood for comfort food, it doesn’t get much better than a velvety, creamy sauce unless the sauce is infused with fresh basil, garlic and shallots and spiced with hints of Dijon and paprika AND creamified with Parmesan and mozzarella – heavy on the mozzarella – all coating and cradling Parmesan meatballs and tender orzo. Yeah, doesn’t get any better.
You can substitute a different pasta but I especially love the texture of the rice-like orzo with the meatballs and I love how every centimeter of the pasta gets bathed in sauce. Every centimeter. The sauce only uses 1 tablespoon of butter to make a roux while the milk and only 1/2 cup cream are mixed with cornstarch so the sauce is extra thick and creamy without lots of butter. But there still is cheese. You can’t have a mozzarella cream sauce without cheese. and boy, is it so good!
The most time consuming part of this meal is making the meatballs but if you want a super quick meal, you can make the meatballs either to the point of rolling or baking or even use pre-made meatballs (audible gasp! j/k – I’m all about convenience here – whatever gets you to make this sauce!) so when it comes time to make the sauce, the meal can be made in a flash.
And consumed almost just as quickly.
Open wide…Its Parmesan Meatballs and Orzo in Mozzarella Basil Cream Sauce time!
Carlsbad Cravings Original
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