French Onion Meatballs with Creamy Alfredo Orzo

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.