Meatball Parm Orzo Recipe
Introduction
This Meatball Parm Orzo recipe combines tender, savory meatballs with creamy, cheesy orzo in a rich tomato sauce. It’s a comforting, all-in-one skillet dish that’s perfect for weeknight dinners or casual gatherings.
Ingredients
- 1 lb. ground beef
- 1 large egg
- 1 oz. Parmesan, finely grated (about 1/2 cup)
- 1/4 c. Italian breadcrumbs
- 2 tbsp. coarsely chopped fresh basil
- 1 tbsp. heavy cream
- 1 tsp. Italian seasoning or dried oregano
- 1/4 tsp. crushed red pepper flakes (optional)
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 1 (28-oz.) can whole peeled tomatoes
- 1/2 tsp. Italian seasoning
- 10 oz. orzo (about 1 1/4 cups)
- 1 tbsp. unsalted butter
- 1 1/2 oz. Parmesan, finely grated (about 3/4 cup), divided
- 1/2 c. shredded mozzarella
- Fresh basil leaves, for serving
Instructions
- Step 1: In a large bowl, combine ground beef, egg, 1/2 cup Parmesan, breadcrumbs, chopped basil, heavy cream, Italian seasoning, and crushed red pepper flakes if using. Season generously with kosher salt and freshly ground black pepper. Mix thoroughly using a wooden spoon or your hands until well incorporated. Portion the mixture into 15 meatballs, about 3 tablespoons each, using a cookie scoop or spoon.
- Step 2: Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add the meatballs and cook, turning occasionally, until browned on all sides, about 5 to 7 minutes.
- Step 3: While meatballs cook, preheat your oven broiler. In a large bowl, crush the whole peeled tomatoes by hand or using a potato masher until chunky.
- Step 4: Add the crushed tomatoes with their juices, 1/2 teaspoon Italian seasoning, and 3 cups water to the skillet with the meatballs. Season with salt and pepper to taste. Bring the mixture to a simmer and cook, stirring occasionally, for about 5 minutes to warm through.
- Step 5: Remove the meatballs from the skillet to a large plate. Stir the orzo into the tomato sauce and cook, stirring occasionally, until the orzo is al dente, about 8 to 10 minutes.
- Step 6: Stir in the butter and 1/2 cup of Parmesan cheese until melted and creamy. Return the meatballs to the skillet, then sprinkle the top with shredded mozzarella and the remaining 1/4 cup Parmesan.
- Step 7: Place the skillet under the broiler and watch closely. Broil for 2 to 3 minutes or until the cheese is melted and bubbly. Remove from oven and garnish with fresh basil leaves before serving.
Tips & Variations
- For a lighter version, substitute ground turkey for beef and use part-skim mozzarella.
- If you like a little heat, increase the crushed red pepper flakes or add a pinch of cayenne to the sauce.
- Fresh basil can be swapped with fresh oregano or parsley for a different herb note.
- Use gluten-free breadcrumbs and orzo to make this dish gluten-free.
Storage
Store leftover Meatball Parm Orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs up to a day in advance. Store them uncooked in the refrigerator, then cook as directed when ready to make the dish.
What can I use instead of orzo?
You can replace orzo with other small pasta shapes like acini di pepe or small shells. Just adjust the cooking time according to the pasta package instructions.
Print
Meatball Parm Orzo Recipe
- Total Time: 40 minutes
- Yield: Serves 4 to 5 1x
Description
A comforting and delicious Meatball Parm Orzo recipe featuring tender beef meatballs simmered in a flavorful tomato sauce with Italian herbs, served over creamy, cheesy orzo pasta and finished under the broiler for a melted cheese topping and fresh basil garnish.
Ingredients
Scale
Meatballs
- 1 lb. ground beef
- 1 large egg
- 1 oz. Parmesan, finely grated (about 1/2 cup)
- 1/4 cup Italian breadcrumbs
- 2 tbsp. coarsely chopped fresh basil
- 1 tbsp. heavy cream
- 1 tsp. Italian seasoning or dried oregano
- 1/4 tsp. crushed red pepper flakes (optional)
- Kosher salt
- Freshly ground black pepper
Sauce & Pasta
- 2 tbsp. extra-virgin olive oil
- 1 (28-oz.) can whole peeled tomatoes
- 1/2 tsp. Italian seasoning
- 10 oz. orzo (about 1 1/4 cups)
- 1 tbsp. unsalted butter
- 1 1/2 oz. Parmesan, finely grated (about 3/4 cup), divided
- 1/2 cup shredded mozzarella
- Fresh basil leaves, for serving
Instructions
- Prepare Meatball Mixture: In a large bowl, combine ground beef, egg, 1/2 cup Parmesan, Italian breadcrumbs, chopped fresh basil, heavy cream, Italian seasoning, and crushed red pepper flakes (if using). Season with kosher salt and freshly ground black pepper. Mix thoroughly with a wooden spoon or your hands until all ingredients are evenly incorporated.
- Form Meatballs: Using a large cookie scoop or spoon, portion the meat mixture into 15 meatballs, each about 3 tablespoons in size.
- Brown Meatballs: Heat extra-virgin olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add the meatballs and cook, turning occasionally, until browned on all sides, about 5 to 7 minutes.
- Prepare Broiler and Tomatoes: Turn on the oven broiler to preheat. In a large bowl, crush the canned whole peeled tomatoes with your hands or a potato masher until broken down but still chunky.
- Make Sauce and Simmer Meatballs: Add the crushed tomatoes with their juices, 1/2 teaspoon Italian seasoning, and 3 cups water to the skillet with meatballs. Season with salt and black pepper. Bring the mixture to a simmer and cook, stirring occasionally, until warmed through, about 5 minutes. Then transfer the meatballs to a large plate temporarily.
- Cook Orzo in Sauce: Add the orzo to the tomato sauce in the skillet and cook, stirring occasionally, until the orzo is al dente, about 8 to 10 minutes.
- Add Butter and Cheese: Stir in 1 tablespoon unsalted butter and 1/2 cup of the grated Parmesan cheese until they melt into the sauce and pasta.
- Assemble and Broil: Return the browned meatballs to the skillet on top of the orzo mixture. Sprinkle with shredded mozzarella and the remaining 1/4 cup grated Parmesan cheese. Place the skillet under the preheated broiler and broil, watching carefully, until the cheese melts and bubbles, about 2 to 3 minutes.
- Garnish and Serve: Remove from oven and top with fresh basil leaves before serving.
Notes
- Make sure to watch the skillet closely while broiling to prevent burning the cheese.
- Using an ovenproof skillet allows you to cook on the stovetop and finish under the broiler without transferring to another dish.
- You can substitute ground beef with a combination of beef and pork for richer flavor.
- For a spicier dish, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: meatball parm, orzo pasta, Italian meatballs, tomato sauce, baked meatballs, comfort food, easy dinner
