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Meatball Orzo Bake

A comforting dish combining tender meatballs with orzo pasta in a rich, cheesy sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • Mixing Bowl
  • Skillet
  • Baking Dish
  • Pot

Ingredients
  

For the Meatballs

  • 1 pound Ground beef or ground chicken Choose your preferred meat for flavor and texture.
  • 1/2 cup Breadcrumbs Helps bind the meatballs and adds texture.
  • 1/4 cup Grated Parmesan cheese Adds a rich, savory flavor to the meatballs.
  • 1 large Egg Acts as a binder, holding the meatballs together.
  • 2 cloves Garlic, minced Provides a fragrant base note.
  • 1 teaspoon Italian seasoning A blend of herbs that enhances the flavor.
  • Salt and pepper to taste Essential for seasoning the meatballs.

For the Orzo Bake

  • 1 cup Orzo pasta Cooks quickly and absorbs flavors.
  • 3 cups Chicken or vegetable broth Adds moisture and depth of flavor.
  • 1 can (14.5 oz) Diced tomatoes Brings acidity and sweetness.
  • 1 teaspoon Dried basil Enhances the overall flavor profile.
  • 2 cups Shredded mozzarella cheese Melts beautifully, providing a gooey texture.
  • 1/2 cup Ricotta cheese Adds creaminess and richness.
  • Fresh parsley for garnish A touch of freshness and color.

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large mixing bowl, combine ground beef or chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined; do not overwork the meat. Form into small meatballs, about 1 inch in diameter.
  • In a large skillet over medium heat, add a drizzle of olive oil. Once hot, place the meatballs in the skillet, cooking in batches if necessary. Brown the meatballs on all sides for about 5-7 minutes.
  • In a separate pot, bring the chicken or vegetable broth to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
  • In a large mixing bowl, combine the cooked orzo, diced tomatoes (with their juices), dried basil, and half of the shredded mozzarella cheese. Stir until well combined.
  • In a greased 9×13-inch baking dish, spread half of the orzo mixture on the bottom. Place the browned meatballs evenly over the orzo, then layer the remaining orzo mixture on top. Spoon dollops of ricotta cheese across the surface, and sprinkle the remaining mozzarella cheese over everything.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is bubbly and golden brown.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Notes

This dish is best enjoyed warm, with the cheese still gooey and the flavors melded together.
Keyword Easy