French onion meatballs are seasoned ground beef spheres simmered in a rich, savory gravy made from caramelized onions and beef broth, then served over creamy Alfredo orzo for a comforting one-dish meal.
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Heat olive oil in a large skillet over medium-low heat. Add the sliced onion and cook slowly, stirring occasionally, until deeply caramelized. This may take 20-30 minutes. Once done, remove the onions from the pan and set aside.
In a large bowl, combine the ground beef, egg, panko breadcrumbs, onion soup mix, Worcestershire sauce, and a sprinkle of garlic pepper seasoning.
Mix the ingredients with your hands until just combined, being careful not to overmix. Form the mixture into small, bite-sized meatballs.
In the same skillet used for the onions, brown the meatballs on all sides, cooking for about 3 minutes per side.
Once browned, remove the meatballs from the skillet and set aside.
Return the caramelized onions to the skillet. Pour in the beef broth, scraping up any browned bits from the bottom of the pan.
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the skillet and stir to thicken the sauce.
Return the meatballs to the skillet, coating them in the sauce. Bring to a simmer, then reduce heat and let them cook for about 20 minutes.
While the meatballs simmer, cook the orzo pasta according to package directions. Drain and set aside.
In a separate pot, melt the butter over medium heat. Pour in the heavy cream and bring to a gentle simmer.
Stir in the shredded Parmesan cheese and a sprinkle of garlic pepper seasoning until the cheese is melted and the sauce is smooth.
Add the cooked orzo to the Alfredo sauce and stir until well combined.
To serve, place a bed of the creamy Alfredo orzo in a bowl and top with the French onion meatballs and gravy.
Store meatballs and gravy together in an airtight container for up to 4 days; reheat gently on stovetop over low heat. Prepare Alfredo orzo fresh or store separately for up to 3 days.
Yes. Form and refrigerate meatballs up to 24 hours before cooking, or freeze up to 3 months. Cook from chilled or frozen, adding 2–3 minutes to simmering time if frozen.
Cornstarch thickens the beef broth gravy, giving it a silky, coat-the-spoon consistency that clings to the meatballs.
Yes, but reduce cooking time by 2–3 minutes since poultry cooks faster. The onion soup mix and Worcestershire sauce will still deliver savory flavor.
They should reach an internal temperature of 160°F (71°C) when measured with a meat thermometer at the center of the largest meatball.
Replace the Alfredo sauce with a dairy-free cream alternative and use a vegan butter or olive oil-based sauce to coat the orzo.
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