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Fresh Italian Meatballs and Sausage

Meatballs & Orzo in Pesto Cream Sauce

Check out this orzo recipe with meatballs. Using Carando's meatballs you are sure to be able to add authentic Italian flavor to any meal.

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Prep Time
30 min
school
Skill Level
Intermediate
restaurant_menu
Servings
4 Servings

Check out this orzo recipe with meatballs. Using Carando's meatballs you are sure to be able to add authentic Italian flavor to any meal.

4 servings
Recipe Image

Ingredients
4 servings


  • Carando Abruzzese Italian Style Meatballs16 oz.
  • olive oil, divided5 tbsp.
  • packed fresh basil1/2 cup(s)
  • large garlic1 clove(s)
  • plus 3 tablespoons, shredded parmesan cheese, divided1/2 cup(s)
  • walnut pieces1 tbsp.
  • lemon juice2 tsp.
  • orzo pasta1 1/2 cup(s)
  • chopped sweet onion1/2 cup(s)
  • asparagus spears, cut into 1 1/2 inch pieces ( 1 cup)16
  • whole milk1 cup(s)
  • flour2 tsp.
  • heavy cream1 cup(s)
  • green peas1 cup(s)

Instructions


  1. Using a large, deep-sided skillet, cook meatballs in 2 tablespoons olive oil over medium-high heat until browned on all sides. Reduce heat, cover and simmer until internal temperature reaches at least 165ºF. Remove meatballs from skillet.

  2. Combine remaining 3 tablespoons oil, basil, garlic, 3 tablespoons Parmesan cheese, walnuts and lemon juice in food processor or blender. Pulse until finely minced.

  3. Cook orzo according to package directions; drain.

  4. Meanwhile, sauté onion for 3 minutes over medium-high heat using same skillet meatballs were cooked in. Add asparagus; sauté 3 minutes.

  5. Whisk together milk and flour. Add milk to onion and asparagus; cook and stir until just starts to thicken. Stir in pesto and heavy cream until well blended.

  6. Stir in meatballs, orzo and peas; continue cooking until heated through. Remove from heat and stir in remaining 1/2 cup Parmesan cheese.

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4 servings

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Check out this orzo recipe with meatballs. Using Carando's meatballs you are sure to be able to add authentic Italian flavor to any meal.

4 servings
Recipe Image

Ingredients
4 servings


  • Carando Abruzzese Italian Style Meatballs16 oz.
  • olive oil, divided5 tbsp.
  • packed fresh basil1/2 cup(s)
  • large garlic1 clove(s)
  • plus 3 tablespoons, shredded parmesan cheese, divided1/2 cup(s)
  • walnut pieces1 tbsp.
  • lemon juice2 tsp.
  • orzo pasta1 1/2 cup(s)
  • chopped sweet onion1/2 cup(s)
  • asparagus spears, cut into 1 1/2 inch pieces ( 1 cup)16
  • whole milk1 cup(s)
  • flour2 tsp.
  • heavy cream1 cup(s)
  • green peas1 cup(s)

Instructions


  1. Using a large, deep-sided skillet, cook meatballs in 2 tablespoons olive oil over medium-high heat until browned on all sides. Reduce heat, cover and simmer until internal temperature reaches at least 165ºF. Remove meatballs from skillet.

  2. Combine remaining 3 tablespoons oil, basil, garlic, 3 tablespoons Parmesan cheese, walnuts and lemon juice in food processor or blender. Pulse until finely minced.

  3. Cook orzo according to package directions; drain.

  4. Meanwhile, sauté onion for 3 minutes over medium-high heat using same skillet meatballs were cooked in. Add asparagus; sauté 3 minutes.

  5. Whisk together milk and flour. Add milk to onion and asparagus; cook and stir until just starts to thicken. Stir in pesto and heavy cream until well blended.

  6. Stir in meatballs, orzo and peas; continue cooking until heated through. Remove from heat and stir in remaining 1/2 cup Parmesan cheese.

Recipe Image

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