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–+ servings

Meatball Orzo

This is my take on spaghetti and meatballs, but swapped for orzo and made all in one pan. The orzo gets creamy and saucy almost like a risotto, soaking up all that tomato and garlic, while the meatballs stay juicy with a golden crust on the outside. It’s the kind of cozy, no-fuss dinner that feels a little different but still hits exactly like the classic.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

MEATBALLS

  • 1 pound 85/15 ground beef
  • 1 large egg
  • 1/4 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1 tablespoon minced garlic
  • 2 tablespoons parsley, finely chopped
  • 1/4 to 1/3 cup parmesan, grated
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon onion powder
  • 1 tablespoon olive oil, for coating the pan

ORZO

  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 2 Calabrian chiles, finely chopped
  • 1/4 cup tomato paste
  • 2/3 cup crushed tomatoes
  • 1⅓ cups orzo
  • 2 cups chicken broth
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 cup heavy cream or half-and-half

FOR GARNISH

  • Fresh parsley, finely chopped
  • Freshly grated parmesan

Instructions 

MAKE THE MEATBALLS

  1. In a large bowl, combine the breadcrumbs and milk and let it soak for a minute until softened.
  2. Add the ground beef, egg, garlic, parsley, parmesan, Italian seasoning, paprika, salt, black pepper, red pepper flakes, and onion powder.
  3. Mix everything together just until combined, don’t overmix.
  4. Roll into meatballs, about 1 to 1 1/2 inches in size. Feel free to make them as small or as large as you’d like, just adjust the cooking time accordingly.

SEAR THE MEATBALLS

  1. Heat olive oil in a large pan over medium heat.
  2. Add the meatballs in a single layer. Sear, rotating them as they brown, so they get color on all sides. Cook until deeply browned and fully cooked through, about 8 to 10 minutes total depending on size.
  3. Remove from the pan and set aside.

MAKE THE ORZO

  1. In the same pan, no need to clean it, melt the butter over medium heat.
  2. Add garlic and Calabrian chiles and cook for about a minute until fragrant.
  3. Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavor.
  4. Add crushed tomatoes and mix everything together.

COOK THE ORZO

  1. Add the chicken broth, salt, black pepper, paprika, basil, and oregano.
  2. Mix everything together, then add the orzo and stir well.
  3. Bring to a gentle simmer and cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 10 to 12 minutes.
  4. Stir in the heavy cream until creamy and combined.

ASSEMBLE

  1. Spoon the creamy orzo into bowls.
  2. Top with the meatballs.
  3. Finish with freshly grated parmesan and chopped parsley and enjoy wamr!

Notes

Q: Can I use a different protein?
A: Yes! Ground chicken or turkey works great here, just keep in mind they cook a little faster and can be slightly less juicy.
Q: How do I know when the meatballs are done?
A: They should be fully cooked through with no pink in the center, and the internal temperature should hit 165°F.
Q: Can I make this less spicy?
A: Totally. Just reduce or skip the Calabrian chiles and red pepper flakes.
Q: What if my orzo gets too thick?
A: Add a splash of chicken broth or water to loosen it up and bring it back to that creamy consistency.
Q: Can I make this ahead of time?
A: Yes! It reheats really well. Just add a little broth or cream when warming it up to bring it back to life.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!