Meatballs Orzo
Get ready to savor the ultimate comfort food with this Meatballs Orzo recipe—a delightful combination of juicy, homemade meatballs, tender orzo pasta, and a rich, creamy tomato sauce. Perfectly seasoned with fresh parsley, oregano, and garlic, the meatballs are browned to perfection before simmering in a savory blend of crushed tomatoes, chicken stock, and heavy cream. The orzo pasta, cooked to al dente, soaks up the flavorful sauce, making every bite irresistible. Garnished with fresh basil leaves and an optional sprinkle of Parmesan, this dish is ideal for cozy family dinners or entertaining guests. With just 20 minutes of prep and a total cooking time of 30 minutes, this recipe delivers big, hearty flavors in no time, easily serving four hungry hearts.
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Recipe Information
Ingredients
- 500 grams ground beef (or ground pork/beef blend)
- 75 grams breadcrumbs
- 50 grams grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 400 grams canned crushed tomatoes
- 500 milliliters chicken stock
- 250 grams orzo pasta
- 100 milliliters heavy cream
- 5 fresh basil leaves, for garnish
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix gently with your hands until just combined.
Form the mixture into small meatballs, about 1 inch in diameter. Set them aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides but not fully cooked through. Remove meatballs and set aside.
In the same skillet, add another tablespoon of olive oil and pour in the canned crushed tomatoes. Stir and scrape up any browned bits from the bottom of the pan.
Add the chicken stock to the skillet and bring to a gentle simmer.
Return the browned meatballs to the skillet, cover, and let them simmer in the tomato sauce for 10–12 minutes, or until cooked through.
Meanwhile, in a medium pot, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
Once the meatballs are fully cooked, stir the heavy cream into the tomato sauce and simmer for an additional 2–3 minutes to blend the flavors.
Serve the meatballs and sauce over a bed of cooked orzo. Garnish with fresh basil leaves and an optional sprinkle of Parmesan cheese.
Enjoy your hearty and delicious Meatballs Orzo!
Nutrition Facts
Calories |
3424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 731 mg | 244% | |
| Sodium | 5572 mg | 242% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 28.1 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 896 mg | 69% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2767 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
