For a visual guide on how to prepare this delicious dish, you can watch the recipe video here.

• 1-1/2 tablespoons olive oil
• 1-1/2 cups finely diced yellow onion (about 1 large onion)
• 19 ounces Italian sausage (mild or spicy, see note 1)
• Salt and freshly ground black pepper
• 1 (12-ounce) bag frozen peas
• 1 tablespoon minced garlic
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken stock (or broth)
• 2-1/4 cups whole milk (see note 2 for best creaminess)
• 1 tablespoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1-1/2 cups uncooked orzo pasta (see note 3 on orzo)
• 1 cup freshly grated Parmesan cheese (divided, see note 4 for best cheese)
• Fresh parsley (optional, for serving and garnish)
• 1 lemon (optional, for serving, for squeezing)

1. 1. Prepare for Speed: This dish comes together quickly, so proper “mise en place” (everything in its place) is absolutely key for a smooth cooking process. Measure out all your ingredients before you begin. It’s especially helpful to have your milk ready (warmer milk will integrate faster into the sauce) and your yellow onion finely diced (a food processor can speed this up considerably). Prepare your Italian sausage according to note 1, whether you’re slicing links or forming squares from ground sausage.
2. 2. Cook Sausage and Aromatics: Heat the olive oil in a large, heavy-bottomed nonstick pot or Dutch oven over medium-high heat. Add the finely diced onion and sauté for about 3 minutes until it begins to soften and become translucent. Next, add the prepared Italian sausage coins (or squares) and cook, stirring occasionally, until they are beautifully golden brown and fully cooked through. Allow them to get a nice char on some sides by avoiding constant stirring for the first few minutes. Season the mixture generously with 3/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Once the sausage is cooked, stir in the frozen peas and minced garlic, and sauté for another 2 minutes until fragrant. Transfer this flavorful mixture to a large bowl, cover it loosely with foil to keep warm, and set aside. Crucially, do not clean or wipe out the pot; the delicious browned bits (fond) left at the bottom will add incredible depth of flavor to your sauce.
3. 3. Build the Creamy Base: Return the same pot (with the fond) to medium heat. Add the unsalted butter and melt it completely. Once melted, whisk in the all-purpose flour and cook, stirring constantly, for 1 minute to create a roux. This roux is essential for thickening the sauce. Gradually whisk in the chicken stock until the mixture is smooth, ensuring there are no lumps. Next, add the whole milk, uncooked orzo pasta, Italian seasoning, garlic powder, and onion powder. Stir everything together thoroughly to combine all ingredients evenly.
4. 4. Cook the Orzo to Creamy Perfection: Increase the heat slightly to bring the mixture to a gentle simmer, then immediately reduce the heat to maintain a steady, gentle bubble. Cook uncovered for approximately 7 minutes, stirring frequently and actively scraping the bottom of the pot to prevent the orzo from sticking. At this point, the orzo should be almost tender, and the mixture will still have a somewhat soupy consistency. Gently stir in the reserved sausage and pea mixture from step 2. Sprinkle in 3/4 cup of the freshly grated Parmesan cheese and stir until it has completely melted into the creamy sauce, enriching its flavor and texture. Taste the dish and season with additional salt and pepper as needed to enhance the overall flavor profile to your liking.
5. 5. Achieve Perfect Consistency and Serve: The final consistency of your Meatballs and Orzo should be rich, velvety, and creamy, akin to a perfectly made risotto. If you find it too thick for your preference, add a small splash of additional chicken broth or milk to thin it out to your desired creaminess. Serve immediately while piping hot to enjoy its best texture and flavor. For individual servings, sprinkle the remaining 1/4 cup of Parmesan cheese on top. For an extra burst of freshness and a bright, zesty zing, garnish generously with freshly chopped parsley and a squeeze of fresh lemon juice. Enjoy this wonderfully satisfying and easy one-pot meal!

Note 2: The Importance of Whole Milk for Creaminess. For the ultimate creamy texture in your orzo, using whole milk is highly recommended and truly makes a difference. The higher fat content of whole milk contributes significantly to the rich, luxurious consistency that makes this dish so comforting and satisfying. While 2% or 1% milk can be used as alternatives, expect a slightly less creamy and perhaps thinner outcome. Skim milk or most dairy-free alternatives are generally not recommended for this recipe as they typically do not provide the necessary fat content or thickening properties to achieve the desired silky texture.

Note 3: Why Orzo is Special – No Substitutes. Orzo pasta, despite its visual resemblance to rice, is a specific type of pasta made from durum wheat and should not be used interchangeably with rice or other grains in this recipe. Its unique starch release and precise cooking time are absolutely critical for achieving the creamy, risotto-like consistency we’re aiming for. You’ll find orzo readily available in the pasta aisle of nearly all grocery stores. This recipe calls for 1-1/2 cups, so you won’t need the whole box. Substituting with larger pasta shapes will fundamentally change the texture and cooking time, while rice will yield an entirely different, less creamy result. Stick with orzo for the authentic and intended creamy experience.

Note 4: Choosing the Right Parmesan Cheese. The quality and preparation of your Parmesan cheese make a noticeable difference in the final dish. For the best flavor and melt, use a block of Parmesan and grate it fresh using the small holes of a box grater or a microplane. Alternatively, finely shredded Parmesan cheese from the dairy section (not the shelf stable type) can also work well. Avoid using canned or pre-grated Parmesan from the shelf, as it often contains anti-caking agents that prevent it from melting smoothly into the sauce and can be overly salty, disrupting the dish’s delicate balance.

Storage Tips: Leftovers of this delicious Creamy Meatballs and Orzo can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat or in the microwave. Orzo tends to absorb liquid as it sits, so you may find it helpful to add a splash of chicken broth or milk to restore its creamy consistency before serving, ensuring it remains as luscious as when first made.

Nutrition Information

Please note: Nutrition information is automatically calculated and should be used as an approximation.