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!
