One-Pot Meatballs and Orzo
My one pot meatballs and orzo is giving Sunday dinner a run for its money! Since the orzo and meatballs cook with the tomato sauce in one pot, this is the perfect recipe for busy weeknights. Finish with dollops of ricotta and fresh basil for a beautiful presentation!
Servings: 6
Ingredients
For the meatballs
- 1 pound (454g) ground chuck
- 2 teaspoons Diamond Crystal Kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup (75g) Italian seasoned breadcrumbs
- 1/3 cup minced flat-leaf Italian parsley
- 3/4 cup (68g) grated parmesan cheese
- 2 cloves garlic paste
- 1 large egg beaten
For the sauce and orzo
- 1/4 cup (60ml) extra virgin olive oil
- 1 large onion diced
- 1 teaspoon crushed red pepper flakes
- 1 28-ounce can plum tomatoes hand crushed or blender pulsed
- 3 1/2 cups (840ml) low sodium beef stock
- 1/2 packed cup chopped basil divided
- salt and pepper to taste
- 1 pound (454g) orzo
- 1 cup (240g) ricotta plus more for serving
Instructions
For the meatballs
- Add the beef to the bowl and season with salt and pepper.
- To the meat, add the parsley, garlic paste, grated cheese, and breadcrumbs. Add the beaten egg and gently mix everything together.
- With wet hands roll approximately 1" diameter meatballs and set them on a parchment paper lined baking sheet.
For the sauce and orzo
- Heat a large high-walled pan or heavy pot to medium heat with the olive oil and add the onion. Sprinkle with salt and cook the onion until soft and translucent. Add the hot red pepper flakes and cook for another 30 seconds.
- Add the tomatoes and stock and bring to a simmer. Taste test and season with salt and pepper to taste. Mix in half of the basil.
- Add the orzo and mix to thoroughly coat. Add the meatballs to the pot and bring to a simmer. Once simmering turn the heat to low and cover with a tight fitting lid.
- After 15 minutes, test the orzo. If it needs a few more minutes, cover again and check after 3 more minutes. Uncover the pot and mix in the remaining basil. Place dollops of the ricotta all over the top of the orzo and meatballs and serve. Serve with more ricotta and grated cheese at the table. Enjoy!
Notes
- Meat. Chuck, which has a large amount of fat and flavor, is great for meatballs, but you can also use leaner meats if you like.
- Mixing the meatballs. It's crucial to not over-mix a meatball and to not form them too tightly. Use wet hands and roll the meatballs by hand until there are no cracks.
- Eggs. 1 egg is a good starting point, but don't be shy about using an extra one if the mix is too dry. The eggs are the binder and ensure the meatballs can be formed properly.
- Leftovers. Italian Meatballs and orzo can be stored in the fridge for 3 days and can be reheated in the oven or microwave.
Nutrition
Calories: 739kcal | Carbohydrates: 78g | Protein: 37g | Fat: 31.6g | Saturated Fat: 10.6g | Cholesterol: 129mg | Sodium: 1060mg | Fiber: 6.1g | Sugar: 4.4g | Calcium: 242mg | Iron: 7mg
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