Meatballs in Mozzarella Basil Cream Sauce

This recipe has been on my “to make” list for a while now and I finally got to it! It was really good, despite my kids complaining about it. I think the Parmesan was a little too strong for them. This meal is definitely on the heavier side with the cream sauce, and would be good served with a green salad. I made the meatballs ahead of time, so it would cut down on prep time and make this a meal I could make during the busy, work week.

Meatballs in Mozzarella Basil Cream Sauce | Join Us, Pull up a Chair

12 oz orzo

Meatball ingredients:
1.5 lbs lean ground beef
1/4 panko breadcrumbs
1 cup finely grated Parmesan cheese
2 eggs, lightly beaten
1/3 cup dry chopped onion
1 Tbsp Worcestershire sauce
1 1/2 Tbsp Italian seasonings
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Cream sauce ingredients
1 Tbsp olive oil
1 Tbsp unsalted butter
4 garlic cloves, minced
1 small shallot, chopped
2 Tbsp flour
2 cups chicken broth
1 1/2 cups milk
1/2 cup heavy cream
2 Tbsp cornstarch
1 Tbsp Dijon mustard
1/3 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella
1 cup frozen petite peas, thawed
1/2 tsp salt
1/4 tsp paprika
1/4 tsp fresh ground pepper
1/4 cup loosely packed flat leaf parsley, minced
10 basil leaves

Preheat oven to 350 degrees. Mix all the meatball ingredients in a large bowl. Scoop out tablespoon sized balls and place on a lightly greased broiler pan. Bake for 15 to 20 minutes until the meatballs are cooked through.

While the meatballs are cooking, cook the orzo according to the package. To start the sauce, pour the milk into a medium-sized measuring cup. Whisk in the cornstarch and set aside. In a large skillet, melt the butter in the olive oil over medium-low heat. Add in shallots and garlic and cook for 1 minute. Sprinkle the flour over and stir continuously for 3 minutes. Slowly whisk in the broth, milk and then heavy cream until the sauce is smooth. Increase the heat to medium high and bring the sauce to a simmer.

Add in the mustard and spices and allow the sauce to simmer until has thickened, stirring occasionally. Fold in the peas and heat through. Reduce the heat to low and add in the Parmesan and mozzarella cheese and allow to melt. Stir in the fresh herbs and toss the orzo in the sauce. Add the cooked meatballs and heat until they’re warmed through. Season with additional salt and pepper if necessary. Serve with fresh parsley and basil.

Source: Carlsbad Cravings


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