I have been living one pan orzo meals lately! I just posted this delicious Braised Chicken Thighs with Orzo recipe, if you want more inspiration as well! The flavors of this one pan meal were inspired by Salisbury steak. A creamy parmesan sauce, perfectly tender mushrooms, and delicious meatballs that cook in the yummy sauce!
This is the perfect weeknight skillet meal that comes together easily, and the whole family will love. This is an ideal fall dinner in my opinion! The orzo cooks in the creamy sauce and becomes so flavorful! I like doing meatballs in this recipe because it adds a bit of unique-ness and is different than your typical ground beef recipe. If you want to skip the meatball step you can totally just cook the ground beef regularly and this will still turn out great!
Let me know if you try this recipe out in the comments, enjoy!
Why You Should Make Creamy Mushroom and Parmesan Orzo
Here’s what you’ll need:
Creamy Mushroom and Parmesan Orzo Tips
- Meatballs. I prepped these a few hours in advance to make my life easier when it came time to cooking.
- Grease. At the end I had a bit of grease accumulate on the top from the beef, I just dabbed it off with a paper towel and voila! Problem solved.
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How To Make Creamy Mushroom and Parmesan Orzo Skillet
- Meatballs. To start let’s prep the meatballs. In a mixing bowl add in bread crumbs, eggs, ketchup, seasonings, and ground beef. Mix with your hands (I use gloves because I don’t want ground beef all up in my hands, no thanks). Mix until homogenous. Using a tablespoon, scoop meatballs and line them on a lined baking dish. Place in the fridge for 30 minutes while we prep everything else.
- Preheat. Preheat the oven to 375. In an oven-safe dutch oven or cast-iron skillet, heat 1 tablespoon of olive oil over medium heat. Add in meatballs and brown for a few minutes on each side. It is okay if they aren’t fully cooked, they will be baking in the oven later. Remove the meatballs and set aside on a plate.
- Onions. To the same skillet, add in the diced onions and sauté for a few minutes until softened. Add in minced garlic and mushrooms. Sauté for another few minutes. If the veggie mixture is looking dry add a tbsp or 2 of butter, if not add the 4 tbsp of flour straight in. Stir to coat the veggies in the flour. Slowly pour in beef broth stirring continuously to prevent lumps.
- Season. After all broth is added and sauce is smooth, season with salt and pepper. Add Worcestershire sauce and dijon mustard and mix again. Add in the meatballs. Add in the heavy cream at this point. Bring mixture to a simmer and add in the uncooked orzo. Add in a few sprigs of fresh thyme, or dry if using.
- Bake. Pop the skillet into the oven for 10-15 minutes, stirring occasionally to prevent sticking. After 10-15 minutes remove from the oven and add in the parmesan cheese. Stir and put back in the oven for another 10 minutes.
- Taste. Remove from the oven, give it a good stir and taste! There was a bit of butter/grease floating on the top of my skillet so I dabbed it with a paper towel and removed what I could. Remove the thyme sprigs. Serve immediately and enjoy!
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Creamy Mushroom and Parmesan Orzo
The perfect weeknight fall meal all in one pan! This creamy mushroom and parmesan orzo skillet is easy and delicious.
Ingredients
Equipment
Method
- To start let's prep the meatballs. In a mixing bowl add in bread crumbs, eggs, ketchup, seasonings, and ground beef. Mix with your hands (I use gloves because I don't want ground beef all up in my hands, no thanks). Mix until homogenous. Using a tablespoon, scoop meatballs and line them on a lined baking dish. Place in the fridge for 30 minutes while we prep everything else.
- Preheat the oven to 375. In an oven-safe dutch oven or cast-iron skillet, heat 1 tablespoon of olive oil over medium heat. Add in meatballs and brown for a few minutes on each side. It is okay if they aren't fully cooked, they will be baking in the oven later. Remove the meatballs and set aside on a plate.
- To the same skillet, add in the diced onions and sauté for a few minutes until softened. Add in minced garlic and mushrooms. Sauté for another few minutes. If the veggie mixture is looking dry add a tbsp or 2 of butter, if not add the 4 tbsp of flour straight in. Stir to coat the veggies in the flour. Slowly pour in beef broth stirring continuously to prevent lumps.
- After all broth is added and sauce is smooth, season with salt and pepper. Add Worcestershire sauce and dijon mustard and mix again. Add in the meatballs. Add in the heavy cream at this point. Bring mixture to a simmer and add in the uncooked orzo. Add in a few sprigs of fresh thyme, or dry if using.
- Pop the skillet into the oven for 10-15 minutes, stirring occasionally to prevent sticking. After 10-15 minutes remove from the oven and add in the parmesan cheese. Stir and put back in the oven for another 10 minutes.
- Remove from the oven, give it a good stir and taste! There was a bit of butter/grease floating on the top of my skillet so I dabbed it with a paper towel and removed what I could. Remove the thyme sprigs. Serve immediately and enjoy!
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