I am loving creating something new and different with my orzo recipes right now. Not only are they delicious and packed with flavour, but they’re so versatile and quick, usually allowing us to cook everything together in one pan (total win, right?) This brand new Meatball Orzo Bake recipe comes off the back of the success of my Meatball Pasta Bake and my Broccoli Orzo Bake recipes. They’ve both gone down so well, I thought I would come up with a hybrid recipe! Enjoy.
Why you’ll love this Meatball Orzo recipe
⭐️ Quick, easy and made in one pan ⭐️ Delicious, rich and comforting ⭐️ Ready in about half an hour I like to make this in the oven as a baked ‘al forno’ method, but you can make it on the hob too (I’ve added instructions below for this method). Oh, and not forgetting a note on the meatballs you use… I use ready-made meatballs for speed and convenience, and I also find they hold their shape better in a recipe like this where everything is cooked together. BUT if you’d prefer to make your own for this, go ahead! You can follow my easy Meatballs and Spaghetti recipe here for regular ones, or you could try my Ikea-style Swedish Meatballs instead.
What is orzo?
Orzo is pasta, in the shape of large grains of rice. It’s sometimes know as ‘risoni’. The name means ‘barley’ in Italian because it looks a little like grains of barely. It’s really easy to use as it cooks in a sauce, taking on the flavour and giving a creamy, comforting texture. Try my Marry Me Chicken Orzo, Orzo Bolognese, Halloumi & Butternut Squash Orzo Bake, Broccoli Orzo Bake or Slow Cooker Lamb Orzo Stew.
Substitutions
Vegetarian – You can make this without meat by substituting the meatballs for veggie meatballs. It will work just as well. Vegan – Do the same to make it vegan-friendly, but also omit the cheese or find an alternative.
In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. The texture can just become very stodgy. See the tip above for reheating. The quantities of stock in this recipe should be fine, but do keep an eye on it in case it needs a little extra. Just add a little extra at a time until it’s cooked through to the right consistency and is no longer crunchy.
Heat oil in a sauté pan and add onion and garlic and meatballs. Cook over medium heat for 10 minutes or until the meatballs have browned. Add in the broccoli, chilli flakes, paprika, salt, pepper, orzo and vegetable stock. Bring to a simmer, cover with lid and cook for 15 minutes over a low heat. Stir occasionally so it doesn’t stick. When the orzo is soft, sprinkle the grated cheese over the top and place under the grill for 5 minutes until golden.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
