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One-Pot Meatballs and Orzo Recipe

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★★★★★

4.6 from 73 reviews

This One-Pot Meatballs and Orzo recipe combines tender, flavorful meatballs with a rich tomato sauce and perfectly cooked orzo, creating a comforting and satisfying meal all made in a single pot. Infused with Italian herbs, garlic, and parmesan, it’s an easy, hearty dish ideal for weeknight dinners.

Ingredients

Scale

For the meatballs:

  • 1 pound (454g) ground chuck
  • 2 teaspoons Diamond Crystal Kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup (75g) Italian seasoned breadcrumbs
  • 1/3 cup minced flat-leaf Italian parsley
  • 3/4 cup (68g) grated parmesan cheese
  • 2 cloves garlic paste
  • 1 large egg, beaten

For the sauce and orzo:

  • 1/4 cup (60ml) extra virgin olive oil
  • 1 large onion, diced
  • 1 teaspoon crushed red pepper flakes
  • 1 28-ounce can plum tomatoes, hand crushed or pulsed in blender
  • 3 1/2 cups (840ml) low sodium beef stock
  • 1/2 packed cup chopped basil, divided
  • Salt and pepper to taste
  • 1 pound (454g) orzo
  • 1 cup (240g) ricotta cheese, plus more for serving

Instructions

  1. Prepare the meatballs: Add the ground chuck to a large bowl and season with kosher salt and black pepper. Add the minced parsley, garlic paste, grated parmesan, and Italian seasoned breadcrumbs. Pour in the beaten egg and gently mix all ingredients together until combined, being careful not to overwork the mixture.
  2. Shape the meatballs: With wet hands, roll the mixture into approximately 1-inch diameter meatballs. Place them on a baking sheet lined with parchment paper and set aside.
  3. Sauté the aromatics: Heat a large, high-walled pan or heavy pot over medium heat and add the extra virgin olive oil. Add the diced onion and a pinch of salt, cooking until the onion becomes soft and translucent. Stir in the crushed red pepper flakes and cook for an additional 30 seconds to release their flavor.
  4. Simmer the sauce: Pour in the hand-crushed plum tomatoes and the low sodium beef stock. Stir well and bring the mixture to a simmer. Taste and season the sauce with salt and pepper to your preference. Stir in half of the chopped basil.
  5. Add the orzo and meatballs: Stir the orzo into the sauce to coat it thoroughly. Gently add the prepared meatballs into the pot, ensuring they are submerged in the sauce. Bring to a simmer again, then reduce the heat to low and cover the pot with a tight-fitting lid.
  6. Cook the orzo and meatballs: Let the dish simmer gently for 15 minutes. Check the orzo for doneness; if it needs a few more minutes, cover and cook for an additional 3 minutes. The meatballs should be cooked through and the orzo tender.
  7. Finish and serve: Uncover the pot and stir in the remaining chopped basil. Dollop ricotta cheese over the top of the orzo and meatballs before serving. Offer extra ricotta and grated parmesan at the table for added creaminess and flavor. Enjoy your comforting, flavorful one-pot meal!

Notes

  • Wet your hands before rolling the meatballs to prevent sticking.
  • Use low sodium beef stock to better control the saltiness of the dish.
  • Hand crushing the tomatoes or pulsing lightly in a blender preserves texture.
  • Adjust the amount of crushed red pepper flakes based on your preferred spice level.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a vegetarian version, substitute meatballs with plant-based alternatives and use vegetable stock instead of beef.

Keywords: one-pot, meatballs, orzo, Italian, easy dinner, comfort food, weeknight meal, tomato sauce, ricotta, ground beef

Find it online: https://busyrecipe.com/one-pot-meatballs-and-orzo-recipe/