Description
This Irresistible Baked Orzo and Meatballs recipe offers a comforting blend of tender meatballs, perfectly cooked orzo pasta, and a rich tomato sauce topped with melted mozzarella cheese. Ideal for a family dinner, it combines the heartiness of ground beef with the fresh flavors of parsley and Parmesan, baked to golden perfection for a delightful meal you’ll adore.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef (lean or turkey as an alternative)
- 1 cup breadcrumbs (or crushed crackers)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (or basil/oregano)
- 1 large egg
- Salt and pepper to taste
For the Orzo and Sauce:
- 1 1/2 cups orzo pasta
- 2 cups tomato sauce (preferably marinara)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup shredded mozzarella cheese
- Oil for sautéing
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready by the time your dish is assembled.
- Cook Orzo: Boil 4 cups of water in a pot and add the orzo. Cook for 8-10 minutes until al dente, then drain and set aside.
- Prepare Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, salt, and pepper. Mix thoroughly until well combined.
- Shape Meatballs: Form the mixture into small, 1-inch diameter meatballs and place them on a greased baking sheet.
- Brown Meatballs: Heat a drizzle of oil in a skillet over medium heat. Brown the meatballs on all sides for about 5 minutes, then transfer them to a plate.
- Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until translucent and aromatic.
- Add Tomato Sauce: Pour in the tomato sauce and bring it to a gentle simmer. Season with salt and pepper to taste.
- Combine Ingredients: In a large baking dish, mix together the cooked orzo and the browned meatballs, then carefully fold in the tomato sauce until everything is evenly coated.
- Add Cheese Topping: Generously sprinkle shredded mozzarella cheese over the top of the orzo and meatball mixture, creating a cheesy layer.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbly and the cheese is golden and melted.
Notes
- For a lighter option, substitute ground turkey for beef.
- You can swap parsley for fresh basil or oregano for a different herbal flavor.
- Use marinara sauce for a sweeter tomato flavor, or a spicy arrabbiata sauce for some heat.
- Make sure not to overcook the orzo; it should be al dente as it will finish cooking in the oven.
- Brown the meatballs sufficiently to seal in juices before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
