Meatballs with Orzo and Italian Vegetables
Elevate your weeknight dinners with this one-pan wonder: Meatballs with Orzo and Italian Vegetables. Juicy, tender beef meatballs seasoned with Parmesan, garlic, and oregano are seared to perfection before being nestled into a vibrant medley of zucchini, red bell pepper, and cherry tomatoes. The dish comes together as the orzo pasta absorbs the rich broth, creating a creamy, risotto-like base infused with Mediterranean flavors. Finished with fresh spinach and optional basil for a pop of freshness, this hearty and wholesome recipe is ready in under an hour and perfect for busy evenings. Easy to make, irresistibly delicious, and packed with colorful veggies, it's a comforting crowd-pleaser that hits all the right notes.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 100 grams Breadcrumbs
- 50 grams Grated Parmesan cheese
- 1 large Egg
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 250 grams Orzo pasta
- 750 milliliters Chicken or vegetable broth
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 200 grams Cherry tomatoes, halved
- 100 grams Spinach, fresh
- 10 leaves Basil, fresh (optional for garnish)
Instructions
In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, 1 teaspoon of salt, and black pepper. Mix well until thoroughly combined.
Using clean hands, shape the meat mixture into small meatballs, roughly 1 inch in diameter. Set aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, searing them on all sides until browned, about 5 minutes. The meatballs don't need to be fully cooked at this stage. Remove the browned meatballs from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the diced zucchini, red bell pepper, and cherry tomatoes. Sauté for 4-5 minutes until the vegetables begin to soften.
Add the orzo pasta and stir for 1 minute to lightly toast it. Then, pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the skillet.
Return the meatballs to the skillet, nestling them into the orzo mixture. Bring the liquid to a gentle simmer, cover the skillet with a lid, and cook for 12-15 minutes. Stir occasionally to prevent the orzo from sticking, and ensure the meatballs cook through.
Once the orzo is tender and the meatballs are fully cooked, stir in the fresh spinach. Let it wilt for 1-2 minutes.
Taste the dish and season with the remaining 0.5 teaspoon of salt or more if needed.
Garnish with fresh basil leaves if desired and serve hot. Enjoy your Meatballs with Orzo and Italian Vegetables!
Nutrition Facts
Calories |
3275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 9457 mg | 411% | |
| Total Carbohydrate | 298.8 g | 109% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 27.8 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 930 mg | 72% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 3250 mg | 69% | |
*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.
