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Creamy Orzo with Ricotta Meatballs

A recipe with shortcuts - because nobody has time for fancy on a Wednesday.

BAILEY SISSOM

September 15, 2024

Meet your new go-to weeknight dish—juicy, baked ricotta meatballs served over orzo with a luscious butternut squash sauce. It’s the epitome of hearty comfort, with creamy orzo soaking up the rich sauce and savory meatballs adding a satisfying touch.

The butternut squash turns into a creamy, veggie-packed sauce that even picky eaters will love—Cruz thinks it’s cheese, and I’m not about to tell him otherwise. If squash is an absolute deal-breaker, don’t skip the whole recipe; the orzo with Parmesan, butter, and herbs stands strong on its own.

Here’s the best part: this recipe might look fancy, but with a few clever shortcuts, you can have it ready in under 40 minutes. We’re using frozen butternut squash, garlic cubes, and pre-chopped onions. There’s no reason to spend time peeling and dicing a fresh squash—frozen might make the roasted squash a bit softer, but since it’s blended into a sauce, the difference is negligible. Similarly, frozen onions may release more moisture, but they’re sautéed and mixed into the sauce, so it won’t affect the overall dish. It’s a comforting, smartly crafted meal that feels like you’ve put in way more effort than you actually did. And well .. that's kinda my thing.

-Bailey

The recipe breakdown: Before you dive into this recipe, roast the butternut squash first—it's crucial for your sauce and orzo. While that’s roasting, get your meatballs prepped and shaped. As soon as they’re ready, slide them into the oven alongside the squash. Cook the orzo on the stovetop while everything bakes. If you don’t follow this plan, it might take longer than you’d like. Stay organized, and everything will come together smoothly and quickly.

I know using frozen vegetables might seem counterintuitive, but if you prefer fresh, that’s perfectly fine. Fresh ingredients will always have a slight edge in flavor, though the difference here is minimal. Unless you’re preparing this meal for a special occasion, I recommend sticking with what’s easiest.

More easy dinner ideas: For those nights when you’re scrambling to get it all done, these recipes will save the day.

• ​Crunchy Wonton Taco Cups: A fun twist on taco night, featuring crispy wonton wrappers filled with seasoned meat and your favorite toppings.
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• ​Easy Chicken Enchiladas: An easy recipe requiring only basic ingredients and about 15 minutes hands on prep. Freezer and make-ahead friendly.
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• ​Italian Sausage on A Bun: Quick and Easy Italian Sausage on a Bun combines spicy chicken sausage, roasted peppers, and sweet onions served on a toasty bn.

This recipe has some great opportunities to prepare elements in advance.

• Meatballs: Mix and roll them, then wrap in plastic wrap and refrigerate for up to 1-2 days.
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• Butternut Squash Sauce: Roast the squash, blend into a sauce, and store in the fridge.

With these steps done in advance, you can expect to get the meal on the table in under 30 minutes.

Orzo with Butternut Squash Sauce and Baked Ricotta Chicken Meatballs

Ingredients:

For the Orzo with Butternut Squash Sauce:

• 2 cups butternut squash (or pre-cut frozen butternut squash)
• 2 tbsp olive oil, divided
• Salt and pepper
• 1 small onion (or 1/2 cup pre-cut frozen onion)
• 2 cloves garlic, minced (or 2 cubes frozen crushed garlic)
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 1 cup dry orzo
• 2 1/4 cups vegetable or chicken broth, divided
• ½ cup parmesan cheese, grated
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/4 cup fresh parsley, chopped

For the Ricotta Chicken Meatballs:

• 1 pound ground chicken
• 1/2 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 cloves garlic, minced (or 2 cubes frozen crushed garlic)
• 1 tsp dried oregano
• 1 tsp dried basil (or 1 tbsp fresh basil)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat Oven and Roast the Squash: Preheat your oven to 400°F. Toss 2 cups butternut squash with 1 tbsp olive oil, salt, and pepper. Spread evenly on a parchment covered baking sheet. Roast for 20-25 minutes, or until tender and golden.
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2. Mix and Form the Meatballs: While the oven is preheating, prepare the meatballs. In a large bowl, combine 1 pound ground chicken, ½ cup ricotta cheese, ⅓ cup Parmesan cheese, ⅓ cup panko breadcrumbs, 1 egg, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp salt, and ¼ tsp black pepper. Mix gently until well incorporated. Form the mixture into small meatballs, about 1 1/2 inches in diameter.
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3. Bake the Squash and Meatballs: Place the meatballs on a baking sheet lined with parchment paper or a silicone mat. Add the meatballs to the oven alongside the squash. Bake for 18-20 minutes, or until the meatballs are browned and cooked through (internal temperature of 165°F). Remove from the oven and set aside.
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4. Prepare the Orzo: In a large pan, heat 1 tbsp olive oil over medium heat. Add the 1 small diced onion and cook until softened. Add 2 cloves minced garlic and 1 tsp fresh thyme, and cook for another minute. Stir in 1 cup orzo and 2 cups of broth. Bring to a simmer and cook until the orzo is tender and most of the liquid is absorbed. If the liquid is gone and the orzo is not al dente, add additional stock as needed.
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5. Blend the Squash: Once the butternut squash is roasted, transfer it to a blender or food processor. Add 1/4 cup of broth and blend until smooth.
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6. Combine and Finish: Stir the blended butternut squash sauce into the cooked orzo. Add 1/2 cup parmesan cheese, ¼ cup heavy cream and 2 tbsp butter. Cook for a few more minutes until creamy, thick and well combined. Stir in ¼ cup fresh parsley and season with additional salt and pepper to taste. (NOTE: The butternut squash sauce + orzo will Orzo with Butternut Squash Sauce and Baked Ricotta Chicken Meatballs.pdfthicken as it cools).
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7. Serve: Divide the orzo among serving plates and top with the baked ricotta chicken meatballs. Garnish with extra parsley and Parmesan if desired.

Dairy-Free: Use dairy-free ricotta and Parmesan substitutes. Skip the heavy cream and use additional broth as needed.

Nut-Free: It already is!

Gluten-Free: Substitute regular orzo with a gluten-free pasta variety, and replace panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cereal.

Vegetarian: Replace the ground chicken with 1 cup of cooked lentils or a vegetarian ground meat alternative. Use a flax or chia egg in place of the egg.

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