Description
This One-Pot Meatballs and Orzo recipe combines flavorful Italian-seasoned meatballs with tender orzo pasta simmered in a rich tomato and beef stock sauce. Enhanced with fresh basil and creamy ricotta, this comforting dish is perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
Scale
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 pulsed in blender
- 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 cheese, plus more for serving
Instructions
- Season the beef: In a large bowl, add the ground chuck and season it evenly with kosher salt and black pepper, preparing the base for the meatballs.
- Mix the meatball ingredients: To the seasoned beef, add the minced parsley, garlic paste, grated parmesan cheese, and Italian seasoned breadcrumbs. Pour in the beaten egg and gently combine all ingredients until just mixed, being careful not to overwork the meat.
- Form the meatballs: With wet hands to prevent sticking, roll the mixture into approximately 1-inch diameter meatballs. Place them spaced out on a parchment paper-lined baking sheet to keep their shape.
- Sauté onions and spices: Heat a large heavy pot or high-walled pan over medium heat. Add the olive oil and diced onion, seasoning lightly with salt. Cook until the onion becomes soft and translucent. Stir in crushed red pepper flakes and cook for an additional 30 seconds to release their aroma.
- Add tomatoes and stock: Pour in the hand-crushed plum tomatoes and low sodium beef stock. Bring the mixture to a gentle simmer. Taste the sauce and add salt and pepper as needed. Stir in half of the chopped basil for fresh flavor.
- Cook orzo and meatballs: Add the orzo pasta to the simmering sauce, stirring thoroughly to coat the pasta evenly. Gently nestle the prepared meatballs into the pot. Return the mixture to a simmer, then reduce the heat to low, cover with a tight-fitting lid, and cook for 15 minutes.
- Finish cooking: Check the orzo for doneness. If it requires a few more minutes, cover again and cook for an additional 3 minutes. Once fully cooked, uncover and stir in the remaining basil. Dollop ricotta cheese across the top of the orzo and meatballs.
- Serve: Serve the dish warm, offering extra ricotta and grated parmesan cheese at the table for added creaminess and flavor. Enjoy this hearty, one-pot Italian-inspired meal!
Notes
- Using wet hands to form meatballs helps prevent the mixture from sticking and keeps them uniform in size.
- Simmering the sauce gently rather than boiling preserves fresh tomato flavors.
- If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
- Leftovers store well and can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a lighter version, substitute ground turkey for the beef and use low-fat ricotta.
Keywords: one-pot meal, meatballs, orzo, Italian recipe, easy dinner, stovetop cooking, comfort food, ricotta, tomato sauce, beef meatballs