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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 People
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 cup orzo pasta
  • 1 can peeled tomatoes crushed or chopped
  • 2 –3 cloves garlic minced (or 1 tsp garlic paste)
  • 2 ½ cups water
  • 1 tsp oregano
  • Salt & pepper to taste
  • 2 –3 tbsp flour for coating meatballs
  • Olive oil if needed (optional, for browning)

Equipment

  • Large skillet or sauté pan with lid
  • Wooden spoon
  • Mixing bowl

Method
 

  1. Shape the meatballs: Roll the ground beef into small meatballs. Lightly coat them in flour.
  2. 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.)
  3. Add the flavor base: Stir in the peeled tomatoes, garlic, oregano, salt, and pepper. Simmer for 7–10 minutes over medium heat.
  4. Cook the orzo: Add the orzo and 2 ½ cups of water. Mix well, cover, and cook according to the pasta package directions.
  5. 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.
  6. 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.