Quick Summary:

Taste: Experience a harmonious blend of tender, well-seasoned beef meatballs, enveloped in a luscious, creamy sauce. Tangy sun-dried tomatoes provide a delightful burst of flavor, perfectly complemented by the savory, nutty notes of Parmesan cheese. Each bite offers a rich, comforting, and balanced taste sensation.

Effort: This recipe features moderate preparation, making it accessible for home cooks of all skill levels. Best of all, it’s a true one-pan wonder, minimizing cleanup and maximizing enjoyment. Most of the cooking happens in a single skillet, simplifying your kitchen routine.

Time: From the initial prep to a delicious meal on your plate, this dish comes together in under an hour. If you’re looking to save even more time, utilizing precooked or frozen meatballs can significantly reduce your active cooking time.

Feeds: This hearty recipe generously serves 6 people, making it ideal for family dinners or entertaining a small group. It’s a substantial meal that leaves everyone feeling fully satisfied.

Make Ahead: Absolutely! This dish is a fantastic candidate for meal prepping. You can prepare elements in advance, or even cook it entirely and reheat. Using precooked or frozen meatballs is a brilliant hack to streamline the process, ensuring a quick and easy meal whenever hunger strikes.

Watch How to Make Creamy Tuscan Meatballs with Orzo

See this delicious recipe come to life! Our video guide provides a visual walkthrough of each step, from preparing the succulent meatballs to simmering them in the rich, creamy Tuscan sauce with orzo. Watching the process makes it even easier to follow along and achieve perfect results in your own kitchen. You’ll get a clear sense of the textures, colors, and techniques, ensuring your dish is as flavorful and comforting as ours.

Essential Ingredients for Tuscan Meatballs with Orzo

Crafting these delectable Tuscan meatballs with orzo requires a thoughtful selection of fresh and pantry staples. Each component plays a crucial role in building the robust, creamy, and herbaceous flavors that define this classic Italian-inspired dish. Here’s a detailed look at what you’ll need:

For the Meatballs:

• Ground Beef: The foundation of our tender meatballs. For a richer flavor and texture, opt for an 80/20 lean-to-fat ratio. If you’re looking for lighter alternatives, ground chicken or ground turkey are excellent substitutes that will still create delicious meatballs. The coarseness of the grind can influence texture; a coarser grind yields a looser, more rustic meatball, while finely ground meat results in a denser, more compact texture.
• Egg: Acts as a crucial binder, holding the meatball mixture together and preventing them from crumbling during cooking. It also contributes to the moistness of the meatballs.
• Onion: Finely diced or processed, onion adds essential aromatic depth and moisture to the meatballs. Its natural sweetness mellows during cooking, enhancing the overall flavor profile.
• Breadcrumbs: These provide structure and help to absorb moisture, ensuring the meatballs remain tender and juicy. Plain fine breadcrumbs create a smooth, classic meatball texture. For a more rustic and slightly looser meatball, panko breadcrumbs are an excellent choice, offering a lighter, crispier feel.
• Herbs & Spices: A carefully selected blend including dried oregano, dried thyme, smoked paprika, ground cumin, garlic powder, salt, and pepper. This combination infuses the meatballs with a warm, earthy, and aromatic profile that is distinctly Italian-Tuscan. Smoked paprika adds a subtle layer of complexity, while cumin offers an unexpected but delightful warmth.
• Olive Oil: Used for sautéing the meatballs, a good quality olive oil imparts a subtle fruity note and helps achieve a beautiful golden-brown sear, locking in the juices and developing a flavorful crust. Any cooking oil with a high smoke point, such as avocado oil, can also be used if preferred.

For the Pasta & Sauce:

• Butter: Essential for sautéing the aromatics and forming the base of our creamy sauce. Butter adds a rich, velvety flavor and contributes to the overall decadence of the dish.
• Sun-Dried Tomatoes in Oil: These are the star of the Tuscan sauce, offering an intense, concentrated tomato flavor with a delightful tanginess. Using those packed in oil means they are already tender and flavorful, and the oil itself can add an extra layer of richness to the sauce. Ensure they are drained and chopped to disperse their flavor evenly.
• Herbs & Spices: Another blend of dried oregano, dried basil, dried thyme, smoked paprika, and garlic powder is used here to build the layers of flavor in the sauce, mirroring and complementing the seasonings in the meatballs for a cohesive taste.
• White Wine: A dry white wine such as Pinot Grigio or Sauvignon Blanc is used to deglaze the pan, picking up all the delicious browned bits from the meatballs and sautéed aromatics. It adds a crucial layer of acidity and depth, enhancing the complexity of the sauce as it reduces.
• Orzo Pasta: The tiny, rice-shaped pasta that makes this dish so unique and satisfying. Its small size allows it to cook directly in the sauce, absorbing all the wonderful flavors and creating a perfectly integrated meal.
• Fresh Basil Leaves: A vibrant addition that provides a fresh, aromatic lift to the rich sauce. Stirred in at the end, basil adds a burst of authentic Italian flavor and a beautiful green garnish.
• Water or Chicken Broth: While water can be used, chicken broth is highly recommended as it contributes significantly more depth and savory flavor to the pasta and sauce. It contains a higher protein content than beef broth, making it an excellent choice even when cooking beef dishes, as it imparts a richer, more nuanced umami.
• Sour Cream: This is the secret to the sauce’s incredible creaminess and slight tang, which beautifully balances the richness of the sun-dried tomatoes and Parmesan. Plain Greek yogurt or heavy cream can be substituted for similar creamy results, adjusting for tanginess as needed.
• Grated Parmesan Cheese: Stirred into the finished sauce, Parmesan adds a salty, umami-rich, and nutty flavor that ties all the elements together. It melts into the sauce, contributing to its luxurious texture.
• Optional Garnish: Additional grated Parmesan cheese, fresh basil leaves, or chopped fresh parsley can be sprinkled over the top just before serving for an extra touch of flavor and visual appeal.

See recipe card for quantities and precise measurements.

✨ Meatball Shortcut ✨

To significantly cut down on prep time and minimize cleanup, consider using purchased frozen meatballs. Brands like Costco’s Italian beef meatballs are particularly well-suited for this recipe due to their flavor and texture. Alternatively, you can prepare a batch of your own bulk meatballs in advance and freeze them. If using frozen meatballs, ensure they are thawed first to allow for even cooking. For the best possible flavor and texture, take a few extra minutes to sauté them on all sides in a little olive oil before adding them to the sauce. This searing step develops a delicious caramelized crust and locks in their juices, enhancing the overall depth of the dish, and it can reduce your active cooking time to a mere 35 minutes.

Step-by-Step Guide: How to Make Tuscan Meatballs with Orzo

Creating this delightful one-pan Tuscan meatball and orzo dish is straightforward, breaking down into a few key stages. Follow these detailed steps to achieve a perfectly flavorful and comforting meal.

Step 1: Prepare the Meatball Mixture
Begin by gathering all the necessary ingredients for your meatballs (1), ensuring everything is within easy reach. Next, prepare the large onion. For the smoothest texture and even distribution of flavor throughout the meatballs, process the entire onion in a food processor until it becomes a fine mince, almost a paste (2). If you don’t have a food processor, finely dicing the onion by hand will also work, just ensure the pieces are as small as possible to integrate well. In a large mixing bowl, combine the ground beef, the egg, half of the prepared onion, breadcrumbs, garlic powder, dried oregano, dried basil, cumin, dried thyme, smoked paprika, salt, and black pepper. Mix these ingredients thoroughly until you achieve a uniform consistency (3). Be careful not to overmix, as this can lead to tough meatballs. Once combined, gently form the mixture into approximately 24 evenly sized meatballs (4). Aim for meatballs that are roughly 1½ inches in diameter to ensure they cook consistently.

Step 2: Sear the Meatballs and Build the Sauce Base
Heat the olive oil in a large, deep skillet (preferably cast iron for even heat distribution) over medium heat. Once the oil is shimmering, carefully add the formed meatballs in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear them on all sides until they are beautifully browned and have developed a delicious crust (5). Remember, they don’t need to be cooked through at this stage, just well-seared for flavor. Remove the browned meatballs from the skillet and set them aside on a plate. Reduce the heat slightly if needed, then add the butter to the same pan. Sauté the remaining half of the onion for 2-3 minutes, stirring occasionally, until it softens and becomes translucent (6). Next, drain and finely chop the ⅓ cup of sun-dried tomatoes and add them to the softened onions, cooking for another minute to release their concentrated flavors. Stir in the dried oregano, dried basil, dried thyme, smoked paprika, garlic powder, and white wine (7). Mix everything well, making sure to scrape up any browned bits from the bottom of the pan – these are packed with flavor! Allow the mixture to simmer for 6 to 8 minutes, or until the white wine has reduced by approximately half. This step concentrates the flavors of the wine and herbs into a rich base for your sauce. Finally, add the 1½ cups of orzo pasta to the skillet, stirring to coat it lightly with the aromatic sauce (8).

Step 3: Simmer and Finish the Dish
Pour the chicken broth into the pan with the orzo and sauce base. Stir everything well to ensure the orzo is submerged, then bring the liquid to a gentle simmer. Once the broth is boiling, carefully return the seared meatballs to the pan, nestling them into the simmering liquid and orzo. Add the 10 fresh basil leaves to the skillet, allowing their fragrant oils to infuse into the sauce (9).

While the orzo and meatballs are simmering, prepare the sour cream. In a small separate bowl, temper the sour cream. This crucial step prevents the sour cream from curdling when it’s added to the hot sauce. To do this, simply whisk a couple of tablespoons of the hot broth mixture from the skillet into the sour cream (10). This gradually warms the sour cream to a similar temperature as the sauce, ensuring a smooth, lump-free finish. Set the tempered sour cream aside.

Cover the skillet tightly and allow the pasta and meatballs to simmer in the liquid for 10-12 minutes. Stir occasionally to prevent the orzo from sticking to the bottom of the pan and to ensure even cooking. Cook until the orzo is al dente – meaning it’s tender but still has a slight bite – and the meatballs are cooked through, reaching an internal temperature of 160ºF. Once cooked, remove the skillet from the heat. Gently stir in the tempered sour cream (11), being careful not to break up the tender meatballs. Cook for an additional 2-3 minutes over very low heat, just until the sauce is heated through and slightly thickened. Turn off the heat completely, then fold in the 1 cup of grated Parmesan cheese (12). Mix gently until the cheese is fully incorporated and has melted into the creamy sauce. Taste and adjust the seasoning with additional salt and pepper if needed. Serve your exquisite Tuscan Meatballs with Orzo immediately, garnished generously with extra Parmesan cheese and a sprinkle of fresh basil for a vibrant finish. Enjoy this comforting and flavorful Italian-inspired masterpiece!

Customize Your Tuscan Meatballs with Orzo

One of the best parts about this Tuscan Meatball with Orzo recipe is its incredible adaptability. Feel free to experiment with different ingredients and flavor profiles to make it perfectly suited to your taste and dietary preferences:

• For added nutrients and a lovely pop of color, incorporate 2 cups of fresh spinach. Stir it in just before adding the sour cream, allowing the residual heat of the sauce to wilt the spinach gently. It’s an effortless way to boost your vegetable intake.
• If you enjoy a bit of heat, spice things up! A generous pinch of crushed red pepper flakes added with the other dried herbs and spices will introduce a delightful warmth and kick to the creamy sauce. Adjust the quantity to your preferred level of spiciness.
• While orzo is fantastic, you can easily swap the pasta for another small-shaped variety, such as ditalini, acini di pepe, or even broken spaghetti for a different textural experience. For those following a lower-carb diet, you can omit the pasta entirely and simply reduce the amount of liquid used in the sauce. This creates a rich, creamy meatball dish that pairs wonderfully with zucchini noodles, cauliflower rice, or a side of steamed green beans.
• Consider adding other vegetables: Sautéed mushrooms or bell peppers can be added with the onions for extra flavor and texture.
• Experiment with cheeses: Instead of just Parmesan, try a blend of Parmesan and Pecorino Romano for a sharper, saltier kick, or add a touch of creamy mozzarella for a more indulgent, melty texture.
• Herb variations: Fresh rosemary or thyme can be used in addition to or in place of basil for a different aromatic twist, though basil is truly classic for Tuscan flavors.

Storage and Freezing Tips for Meal Prep

This Tuscan Meatballs with Orzo dish is not only delicious freshly made but also stores and freezes beautifully, making it an excellent option for meal prepping or enjoying leftovers:

To store leftovers: Place any remaining Tuscan Meatballs with Orzo in an airtight container and refrigerate for up to 4 days. Please note that the orzo pasta will continue to absorb moisture from the sauce as it sits. When reheating, you may find that the dish has thickened considerably. To restore its creamy consistency, I recommend adding a splash of water, chicken broth, or even a little milk or cream before gently reheating on the stovetop or in the microwave. Stir well to combine and achieve your desired texture.

To freeze or prep ahead: This recipe is perfect for preparing components in advance. Start by fully preparing and searing the meatballs as instructed in the recipe. Once seared, allow them to cool completely, then refrigerate or freeze them separately in an airtight container or freezer bag. Simultaneously, prepare the sauce up to the point where the white wine has reduced. Store this sauce base in a separate airtight container. You can then combine the meatballs and sauce base in a freezer-safe container for up to 4 months in the freezer, or store them in the refrigerator for up to 24 hours if you plan to cook the full meal the next day.

To prepare from frozen: For best results, thaw the frozen meatballs and sauce base overnight in the refrigerator. This gradual thawing ensures even cooking and prevents textural changes. Once thawed, you can proceed with the remaining cooking steps.

Full reheating/cooking instructions from prepped components: In a large, deep skillet, heat the thawed sauce base over medium heat. Add 2 cups of chicken broth and the 1½ cups of uncooked orzo pasta. Stir thoroughly to combine and bring the mixture to a gentle simmer. Once simmering, return the thawed meatballs to the pan and add 10 fresh basil leaves. Cover the skillet and continue to simmer for 10-12 minutes, or until the meatballs are heated through to an internal temperature of 160ºF and the orzo is al dente. Stir occasionally during this time to prevent the pasta from sticking. Finally, temper ½ cup of sour cream by whisking a little of the hot broth mixture into it, then stir the tempered sour cream into the skillet along with 1 cup of grated Parmesan cheese. Mix gently until the cheese has melted and the sauce is creamy. Garnish with fresh basil and additional Parmesan before serving for a truly delightful meal with minimal last-minute effort.

Tuscan Meatballs with Orzo Pasta

For the meatballs:

• 1.5 pounds ground beef (80/20 lean to fat ratio for best flavor)
• 1 large egg (for binding)
• 1 large onion (finely diced or processed until smooth)
• ¼ cup breadcrumbs (plain fine or panko for texture)
• 1 teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon dried thyme
• ¼ teaspoon smoked paprika
• ¼ teaspoon ground cumin
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil, for sautéing meatballs

For the orzo and sauce:

• 1½ tablespoons unsalted butter
• ⅓ cup sun-dried tomatoes in oil (drained and chopped)
• 1½ cups orzo pasta, about 9 ounces
• ½ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon dried thyme
• ¼ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 cups chicken broth (or water for a lighter flavor)
• 10 fresh basil leaves, plus extra for garnish
• ½ cup sour cream (full-fat recommended, or plain Greek yogurt/heavy cream)
• 1 cup grated Parmesan cheese (plus more for serving)

Prepare the meatballs

• Process 1 large onion in a food processor until it is very finely minced, almost smooth, ensuring it blends seamlessly into the meatball mixture. Alternatively, finely dice the onion by hand for a slightly chunkier texture.
• In a large mixing bowl, combine 1.5 pounds ground beef, 1 egg (for binding), half of the finely prepared onion (reserve the other half for the sauce), ¼ cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon ground cumin, ¼ teaspoon dried thyme, ¼ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. Mix gently until all ingredients are just combined and uniform in consistency, being careful not to overmix.
• Using clean hands, gently form the meatball mixture into 24 equally sized meatballs, approximately 1½ inches in diameter. Set them aside on a plate.

Sauté the meatballs

• Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium heat until shimmering. Carefully add the formed meatballs in a single layer, ensuring not to overcrowd the pan. Sear them on all sides until beautifully browned and a crust has formed (they do not need to be fully cooked through at this stage).
• Once seared, remove the meatballs from the skillet and transfer them to a clean plate. Set aside while you prepare the sauce.

Cook the meatballs, orzo & sauce

• In the same skillet (no need to clean it, the browned bits add flavor!), add 1½ tablespoons butter. Once melted, add the remaining half of the onion and sauté for 2-3 minutes, stirring until softened and translucent.
• Drain ⅓ cup sun-dried tomatoes in oil and finely chop them.
• Add the chopped sun-dried tomatoes to the onions in the skillet and cook for another minute, allowing their flavors to deepen and meld.
• Stir in ½ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon dried thyme, ¼ teaspoon smoked paprika, ½ teaspoon garlic powder, and 1 cup white wine. Mix thoroughly, scraping any flavorful fond from the bottom of the pan. Bring to a simmer and cook for 6 to 8 minutes, or until the wine has reduced by about half, stirring occasionally. This creates a rich, concentrated sauce base.
• Add 1½ cups orzo pasta and 2 cups chicken broth to the pan. Stir everything well to combine and ensure the orzo is submerged in the liquid. Bring the mixture to a gentle simmer.
• Once the liquid is boiling, carefully return the seared meatballs to the pan, nestling them among the pasta and sauce. Add 10 fresh basil leaves to the skillet for aroma and flavor.
• In a small bowl, prepare the ½ cup sour cream by whisking in a couple of tablespoons of the hot broth from the skillet. This tempering step gradually warms the sour cream, preventing it from curdling when added to the hot sauce. Set the tempered sour cream aside.
• Cover the skillet tightly and simmer the pasta and meatballs in the liquid for 10-12 minutes. Stir occasionally to prevent the orzo from sticking. Cook until the orzo is al dente (tender with a slight bite) and the meatballs are cooked through to an internal temperature of 160ºF.
• Remove the skillet from the heat. Gently stir the tempered sour cream into the skillet until fully incorporated, taking care not to break apart the meatballs. Cook for an additional 2-3 minutes over very low heat, just until the sauce is warmed through and slightly thickened.
• Turn off the heat completely. Add 1 cup grated Parmesan cheese to the skillet and mix gently until the cheese has melted into the creamy sauce. Taste and adjust seasoning with salt and black pepper as needed.
• Spoon generous portions of the creamy Tuscan meatballs with orzo into plates or bowls. Garnish with a sprinkle of fresh basil leaves and extra grated Parmesan cheese before serving hot.

To prepare from frozen: If cooking from frozen components, ensure both the meatballs and sauce are thawed overnight in the refrigerator for optimal results and even cooking.

To prepare from thawed components: In a large skillet, heat the thawed sauce base over medium heat. Add 2 cups of chicken broth and 1½ cups of uncooked orzo pasta. Stir well to combine and bring to a simmer. Add the thawed meatballs and 10 fresh basil leaves to the skillet. Cover and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the meatballs are cooked through to 160ºF and the orzo is al dente. Temper ½ cup of sour cream with a small amount of the hot broth mixture, then stir it into the skillet along with 1 cup of grated Parmesan cheese. Mix gently, taste for seasoning, and garnish with fresh basil and additional Parmesan before serving.

Meatball shortcut: Save significant prep time by using purchased frozen meatballs. Costco’s Italian beef meatballs are highly recommended for their quality and flavor, making them a perfect fit for this recipe. If using frozen, thaw the meatballs first and then sauté them briefly on all sides to sear them. This crucial step develops a delicious caramelized crust and enhances their flavor before adding them to the sauce, cutting down your total active cooking time to about 35 minutes with less mess.

Pin This Delicious Recipe for Later!

Loved this recipe? Don’t forget to save it for your next meal plan! Pin this image to your favorite Pinterest board so you can easily find this comforting and flavorful Creamy Tuscan Meatballs with Orzo recipe whenever you’re craving a delicious Italian-inspired dish. It’s perfect for busy weeknights or special occasions.