Description
A hearty and comforting one-pan meal featuring tender homemade meatballs simmered in a flavorful tomato sauce with toasted orzo pasta. This Meatball Orzo Skillet combines juicy meatballs, al dente orzo, and fresh herbs for a delicious, easy-to-make dinner perfect for busy weeknights.
Ingredients
Scale
For the Meatballs
- 1 lb (450g) ground beef or pork
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Skillet
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 1 can (15 oz) crushed tomatoes
- 1 1/2 cups chicken broth
- 1 cup cherry tomatoes
- 1 teaspoon dried basil (or 1 tablespoon fresh basil)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef or pork, breadcrumbs, egg, grated Parmesan, minced garlic, oregano, salt, and pepper. Mix everything thoroughly and shape into small meatballs, about 1 inch in diameter.
- Cook the Meatballs: Heat the olive oil in a large skillet or deep pan over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 6-8 minutes. Remove the browned meatballs from the pan and set aside.
- Cook the Orzo: In the same skillet, add the orzo pasta and toast it over medium heat for 1-2 minutes, stirring frequently to prevent burning.
- Add the Sauce: Stir in the crushed tomatoes, chicken broth, and dried basil. Bring the mixture to a simmer, then add the cherry tomatoes. Nestle the browned meatballs back into the skillet among the orzo and sauce.
- Simmer: Cover the skillet with a lid and let the dish simmer gently for 15-18 minutes, or until the orzo is tender and the meatballs are fully cooked through. Stir occasionally to keep the orzo from sticking to the pan.
- Garnish and Serve: Remove the skillet from heat. Sprinkle with fresh chopped parsley and additional grated Parmesan cheese. Serve the dish hot for a comforting and satisfying meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a vegetarian version, try substituting meatballs with plant-based alternatives and use vegetable broth instead of chicken broth.
- Make sure to stir occasionally during simmering to prevent orzo from sticking to the skillet.
- Fresh basil can be added at the end for a brighter flavor instead of dried basil.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
