If you are looking for an easy and impressive orzo recipe that the whole family will love, this creamy vegetable orzo with mushrooms, cherry tomatoes and juicy mini meatballs is the perfect choice. A dish that combines the warmth of comfort food with the freshness of vegetables and the homemade deliciousness of a complete everyday meal.
Mama Irene Fresh Vegetable Orzo is slowly cooked risotto-style, absorbing the aromatic stock, mushrooms, onion and sweet cherry tomatoes. This gives it a beautifully velvety texture and rich flavor in every spoonful. The cooking cream and a subtle touch of parmesan make the dish even creamier, while the tender mini meatballs add the perfect finishing touch.
This is a recipe that is at once easy, nutritious and beautiful to serve. It is ideal for those looking for a quick family meal, a comforting dish for the everyday table or a different way to enjoy Mama Irene Fresh Vegetable Orzo in a more creative and delicious form.
With simple ingredients, rich aromas and beautifully balanced flavors, this creamy vegetable orzo with mini meatballs becomes one of those dishes that perfectly combines beautiful presentation, delicious taste and homemade warmth.
Recipe and photoshooting are from Zhoro Apostolov @topfoodfacts.
What we need:
For the mini meatballs
- 300 g mixed beef and pork mince
- 1 small egg
- 2 tbsp breadcrumbs
- 1 clove garlic, minced
- 1 tbsp finely chopped parsley
- Salt and black pepper to taste
- 1 tbsp olive oil (for cooking)
For the creamy vegetable orzo
- 200 gr. Mama Irene Pasta Vegetable Orzo
- 1 Tbps olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 gr. mushrooms, sliced
- 10–12 cherry tomatoes, halved
- 500 ml chicken or vegetable stock
- 80 ml cooking cream
- 30 gr. grated parmesan (optional)
- Salt and black pepper to taste
- 1 tbsp chopped fresh parsley
How to cook:
- Prepare the meatballs. In a bowl combine the minced beef and pork, egg, breadcrumbs, garlic, parsley, salt and pepper. Mix gently until combined. Form small meatballs (about the size of a walnut).
- Heat olive oil in a skillet over medium heat. Add the meatballs and cook for 6–8 minutes, turning occasionally until browned and cooked through. Remove from the pan and set aside.
- In the same pan add olive oil and sauté the chopped onion for 2–3 minutes until soft. Add the mushrooms and cook until lightly golden. Stir in the garlic and cherry tomatoes and cook for another minute.
- Add the Mama Irene Pasta Vegetable Orzo and stir for about 30 seconds. Pour in the stock and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in the cream and parmesan. Season with salt and black pepper to taste. Let it simmer for another 1–2 minutes until creamy.
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Spoon the creamy vegetable orzo onto plates. Top with the mini meatballs. Finish with fresh parsley and a drizzle of olive oil.
It is definitely worth trying, and I am sure you will enjoy it just as much as we did!
