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Pan-Seared Meatballs with Creamy Orzo and Spinach

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Juicy pan-seared meatballs served over creamy orzo pasta with tender spinach, creating a rich and satisfying one-pan style meal.

Ingredients

Scale
  • 1 lb ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 cups fresh spinach
  • 1/4 tsp red pepper flakes (optional)

Instructions

  1. In a bowl, mix ground beef, breadcrumbs, Parmesan cheese, egg, garlic, salt, pepper, and Italian seasoning until combined.
  2. Form the mixture into evenly sized meatballs.
  3. Heat olive oil in a large skillet over medium heat and pan-sear the meatballs until browned on all sides and cooked through. Remove and set aside.
  4. In the same skillet, add orzo and toast lightly for 1–2 minutes.
  5. Pour in chicken broth and bring to a simmer, cooking until the orzo is tender and most liquid is absorbed.
  6. Stir in heavy cream and spinach, cooking until spinach wilts.
  7. Return meatballs to the skillet and simmer for 3–5 minutes until everything is heated through.
  8. Season with red pepper flakes if desired and serve warm.

Notes

  • Ground turkey can be used instead of beef for a lighter option.
  • Add mushrooms or sun-dried tomatoes for extra flavor.
  • Adjust cream quantity for desired sauce thickness.

Nutrition

Keywords: meatballs, creamy orzo, spinach pasta, skillet dinner, comfort food

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