Friday, January 29, 2016

Parmesan Meatballs in Mozzarella Basil Cream Sauce

Parmesan Meatballs in Mozzarella Basil Cream Sauce: Savory Sweet and Satisfying

My youngest daughter really does not like rice, I am not sure when or why it happened, because she used to like rice at one point in time. So when ever I make a dish that includes orzo, she always gives me the same old speech about how she does not like rice. And I have to convince her that it is not rice and it is actually a pasta. After much convincing she tried it and loved it, saying it does not taste like rice, but sure looks like it.

This dish is so creamy and delicious, that my family actually looked forward to the leftovers. Now that is how I know the dish was really a keeper. The ingredient list is a long one, but the dish itself is not too complicated. It is essentially making and baking meatballs, making a sauce, plus cooking some orzo. It does take some time for all of the steps but like I said not too complicated. Besides a little bit of work for a super delicious dish is definitely worth it, right?!

Parmesan Meatballs in Mozzarella Basil Cream Sauce


Parmesan Meatbals

  • 1 1/2 pounds ground turkey
  • 1/4 cup panko breadcrumbs
  • 1 cup shredded Parmesan cheese
  • 2 eggs, lightly beaten
  • 1/3 cup dry minced onion
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 or 2 splashes milk

  • 12 ounces orzo pasta

Mozzarella Basil Cream Sauce

  • 1 1/2 cups milk
  • 2 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 garlic cloves, minced
  • 2 tablespoons all purpose flour
  • 2 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas, thawed
  • 1/3 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup loosely pack flat leaf parsley, minced
  • 10 basil leaves, chopped


  1. Preheat oven to 350ยบ F. Line a baking sheet with aluminum foil or a silpat.
  2. In a large bowl combine all of the meatball ingredients, adding just enough milk so the mixture is not too dry.
  3. Using a tablespoon or cookie scoop, form the mixture into meatballs and place on the prepared baking sheet. You will get approximately 40 meatballs.
  4. Bake for 15-20 minutes or until completely cooked.
  5. While the meatballs are cooking prepare the orzo following the directions on the box.
  6. While the orzo is cooking prepare the sauce, by whisking the milk and cornstarch together. Set aside.
  7. In a large skillet, over medium low heat, add the olive oil and butter.
  8. Once the butter has melted add in the garlic and cook for 1 minute while stirring.
  9. Sprinkle in the flour and cook stirring constantly for 3 minutes.
  10. Turn the heat down to low and slowly pour in the chicken both, then the milk and then the heavy cream, while constantly whisking.
  11. Turn the heat up to medium high and bring the sauce to a simmer, while stirring constantly.
  12. Stir in the Dijon mustard, paprika, red pepper flakes and black pepper. Continue to simmer, stirring constantly, until mixture is almost thickened.
  13. Add in the thawed peas and continue to simmer and stir until the sauce has thicken and peas are warmed.
  14. Reduce the heat to low and stir in the Parmesan cheese and mozzarella cheese, stirring until the cheeses have melted.
  15. Stir in the basil, parsley, orzo and meatballs.
  16. Add in additional milk to reach desired consistency.

Nutrition Facts

Servings 6

Amount Per Serving

Calories 713

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 22.8% Vitamin C 10.9%

Calcium 42.1% Iron 24.5%

*Nutritional information will vary depending on the brands you use.

*Adapted from Carls Bad Cravings.
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