Print

French Onion Orzo with Meatballs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

This French Onion Orzo with Meatballs recipe combines tender homemade beef and pork meatballs with rich, jammy caramelized onions and creamy orzo pasta, finished with bubbling Gruyère cheese for a soulful, comforting dish. The savory flavors are enhanced with fresh thyme, white wine, and beef stock, making it perfect for a satisfying weeknight meal or impressive dinner.

Ingredients

Meatballs

  • 1 large egg
  • ½ pound ground beef
  • ½ pound ground pork
  • ¼ cup Panko breadcrumbs
  • ⅓ cup shredded Gruyère cheese
  • 2 cloves garlic, minced
  • 2 tablespoons milk
  • ½ tablespoon Worcestershire sauce
  • 1½ teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Onions and Orzo

  • 3 tablespoons butter
  • 3 large Vidalia onions (about 2 pounds), halved and thinly sliced
  • 3 teaspoons fresh thyme leaves, divided
  • ½ teaspoon kosher salt
  • 2 tablespoons flour
  • ½ cup dry white wine
  • 3½ cups beef stock (preferably Better Than Bouillon Beef Base prepared per label)
  • 1 cup uncooked orzo pasta
  • ⅔ cups shredded Gruyère cheese

Instructions

  1. Prepare the meatballs: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper. In a large bowl, whisk the egg thoroughly, then add ground beef, ground pork, Panko breadcrumbs, shredded Gruyère, minced garlic, milk, Worcestershire sauce, fresh thyme, kosher salt, and black pepper. Mix everything well by hand until fully combined. Using a tablespoon, scoop the mixture and roll into approximately 25 meatballs, placing them evenly spaced on the sheet pan. Bake for about 15 minutes until meatballs are cooked through and lightly browned. Remove from oven and set aside.
  2. Caramelize the onions: Heat a 10-inch cast iron or oven-safe skillet over medium heat and add the butter. Once melted, add the thinly sliced Vidalia onions, 1 teaspoon fresh thyme, and ½ teaspoon kosher salt. Sauté the onions gently, stirring frequently to prevent crisping or burning, for about 30 minutes until they become jammy, soft, and richly aromatic. If they start to burn, add a splash of water and scrape the bottom to lift caramelized bits for flavor.
  3. Add flour and deglaze: Sprinkle 2 tablespoons of flour over the caramelized onions and stir to combine, cooking for 1 minute to eliminate the raw flour taste. Next, pour in ½ cup dry white wine to deglaze the skillet, scraping up any browned bits from the pan bottom.
  4. Simmer the orzo: Stir in 3½ cups beef stock, remaining 1 teaspoon thyme, and ½ teaspoon salt. Bring the mixture to a simmer over medium-low heat. Add 1 cup uncooked orzo pasta and cook for 10-12 minutes, stirring frequently and scraping the skillet bottom to prevent sticking, until the orzo is tender but still al dente.
  5. Broil with cheese and meatballs: Arrange your oven’s top rack directly under the broiler and set the broiler to low. Nestle the cooked meatballs into the skillet with the orzo and onion mixture. Sprinkle ⅔ cup shredded Gruyère cheese evenly over the top. Place the skillet under the broiler for about 5 minutes or until the cheese melts, bubbles, and turns golden brown.
  6. Finish and serve: Remove the skillet from the oven and sprinkle the remaining 1 teaspoon fresh thyme over the dish. Serve immediately, enjoying the layered flavors of caramelized onion, cheesy orzo, and succulent meatballs.

Notes

  • Use a cast iron skillet or other oven-safe pan for seamless stovetop to oven transition.
  • Better Than Bouillon Beef Base adds depth to the beef stock but homemade or high-quality beef broth works well too.
  • Keep stirring the onions to avoid burning and add small amounts of water if they start to stick.
  • Monitor the orzo closely as it cooks to avoid over-softening; you want a tender yet firm bite.
  • Broil on low to melt cheese without burning the meatballs or drying out the dish.
  • Leftovers reheat well in a covered skillet or microwave, adding a splash of broth if too thick.

Find it online: https://yumntasty.com/french-onion-orzo-with-meatballs-recipe/