Meatball Parmesan Orzo

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This Meatball Parmesan Orzo combines tender beef meatballs, saucy tomato orzo, Parmesan, and bubbly mozzarella in one skillet for an easy, cozy Italian-inspired dinner.

Prep Time20

Cook Time30

Total Time50

Servings: servings

Author: Krista Teigen

Ingredients

For the Meatballs

1 lb. ground beef
½ cup panko breadcrumbs
2 tbsp chopped parsley
1 egg
½ tsp garlic powder
½ tsp Italian seasoning
1 tsp salt
¼ tsp black pepper
1 tbsp olive oil

For the Sauce

1 tbsp olive oil
½ onion chopped
3 cloves garlic minced
28 oz. crushed tomatoes
1 tsp Italian seasoning
3½ cups chicken broth
1½ cups orzo
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Toppings (Optional)

fresh chopped parsley
grated Parmesan cheese

Instructions

In a large bowl, combine all of the meatball ingredients except the olive oil.
1 lb. ground beef, ½ cup panko breadcrumbs, 2 tbsp chopped parsley, 1 egg, ½ tsp garlic powder, ½ tsp Italian seasoning, 1 tsp salt, ¼ tsp black pepper
Use a cookie scoop to portion out the mixture into balls about 1½ to 2 tablespoons each. Roll into balls.
Heat the olive oil in a large, oven-safe skillet over medium heat. Once heated, add in the meatballs in a single layer spaced at least 1 inch apart. Work in batches if needed. Cook the meatballs for 6-8 minutes flipping the meatballs until browned on all sides. Remove the meatballs from the skillet.
1 tbsp olive oil
Add in another tablespoon of olive oil. Add in the onions, sprinkle with salt, and cook for a few minutes until softened. Add in the garlic, crushed tomatoes, and Italian seasoning. Cook for another minute.
1 tbsp olive oil, ½ onion, 3 cloves garlic, 28 oz. crushed tomatoes, 1 tsp Italian seasoning
Stir in the chicken broth and orzo. Bring the mixture to a simmer and cook for 5 minutes, stirring frequently to prevent the orzo from sticking to the bottom of the pan. Add the meatballs back to the pan and continue cooking for another 7-8 minutes until the orzo is al dente and the meatballs are cooked through.
3½ cups chicken broth, 1½ cups orzo
Stir in the parmesan cheese.
½ cup grated Parmesan cheese
Top with mozzarella cheese. Let the cheese melt on the stove, or transfer the pan to the oven and broil for 2-3 minutes.
1 cup shredded mozzarella cheese
Finish with a sprinkle of chopped basil and more grated parmesan.
fresh chopped parsley, grated Parmesan cheese

Notes

Stir the orzo frequently while it cooks, so it doesn’t stick to the bottom of the skillet.
The meatballs are browned first and finish cooking in the tomato sauce.
For a shortcut, use precooked frozen meatballs instead of homemade meatballs.
You can substitute your favorite jarred marinara sauce for the crushed tomatoes and Italian seasoning.
If the orzo becomes too thick before it is tender, add a splash of chicken broth.
For a golden, bubbly cheese topping, transfer the oven-safe skillet under the broiler for 2 to 3 minutes and watch it closely.
If using jarred marinara, taste before adding additional salt since the sauce can vary in sodium.

Nutrition