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Parmesan Meatballs in Mozzarella Basil Cream Sauce

Jen, Carlsbad Cravings
  • 40 minutes
  • Serves 4

INGREDIENTS

12 oz

orzo pasta

1 1/2 lb

lean ground beef

1/4 cup

panko breadcrumbs (*)

1 cup

finely freshly grated Parmesan cheese

2

eggs, lightly beaten

1/3 cup

dry chopped onion

1 tbsp

Worcestershire sauce

1 tbsp

dried parsley

1 tsp

garlic powder

1/2 tsp

dried oregano

1/2 tsp

salt

1/4 tsp

pepper

1

couple splashes of milk

1 tbsp

olive oil

1 tbsp

butter

4

garlic cloves, minced

1

small shallot

2 tbsp

all-purpose flour

2 cups

chicken broth

1 1/2 cups

milk ((I use lowfat))

1/2 cup

heavy cream

2 tbsp

cornstarch

1 tbsp

Dijon mustard

1/3 cup

freshly grated Parmesan

1/2 cup

shredded mozzarella

1 cup

frozen petite peas, thawed

1/2 tsp

salt

1/4 tsp

paprika

1/4 tsp

pepper

1/4 tsp

red pepper flakes ((optional))

1/4 cup

loosely packed flat leaf parsley, minced

10

basil leafs (chiffonade**)

freshly grated Parmesan cheese

fresh basil

fresh parsley

freshly squeezed lemon juice