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
