One-Pan Meatballs with Orzo
One-Pot Meatballs with Orzo
This cozy one-pot meal combines juicy homemade meatballs with tender orzo pasta simmered in a rich tomato sauce. Everything cooks in the same skillet for an easy, family-friendly dinner with minimal cleanup.
Ingredients
Equipment
Method
- Shape the meatballs: Roll the ground beef into small meatballs. Lightly coat them in flour.
- Brown the meatballs: Place them in a cold pan and begin browning on both sides. (If your beef is lean, add a drizzle of olive oil.)
- Add the flavor base: Stir in the peeled tomatoes, garlic, oregano, salt, and pepper. Simmer for 7–10 minutes over medium heat.
- Cook the orzo: Add the orzo and 2 ½ cups of water. Mix well, cover, and cook according to the pasta package directions.
- Finish the dish: If the mixture looks liquidy at the end, cook uncovered for 2–3 more minutes. The orzo will absorb the sauce as it rests.
- Serve: Enjoy warm, straight from the pan with a sprinkle of fresh parsley or parmesan (optional).
Notes
For extra flavor, replace half the water with chicken or beef broth.
Use ground turkey, pork, or chicken instead of beef if you prefer.
Leftovers thicken as the orzo absorbs more sauce—just add a splash of water when reheating.
Great with a side salad or crusty bread.
Use ground turkey, pork, or chicken instead of beef if you prefer.
Leftovers thicken as the orzo absorbs more sauce—just add a splash of water when reheating.
Great with a side salad or crusty bread.
