Description
This Meatball Orzo Skillet is a delicious and hearty one-pan meal combining tender homemade meatballs with perfectly cooked orzo pasta in a savory tomato sauce. Quick to prepare and packed with Italian flavors from garlic, oregano, and basil, it’s an ideal comforting dish for weeknight dinners serving four people.
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, mix together ground beef or pork, breadcrumbs, egg, grated Parmesan, minced garlic, dried oregano, salt, and pepper thoroughly. Shape mixture into small meatballs about 1 inch in diameter.
- Cook the Meatballs: Heat olive oil in a large skillet or deep pan over medium heat. Add the meatballs, browning them evenly on all sides, approximately 6-8 minutes. After browning, remove the meatballs and set aside.
- Toast the Orzo: Using the same skillet, add orzo pasta and toast for 1-2 minutes, stirring frequently to avoid burning and enhance flavor.
- Add the Sauce: Stir in crushed tomatoes, chicken broth, and dried basil. Bring the mixture to a simmer, then add cherry tomatoes. Nestle the browned meatballs back into the skillet amidst the orzo and sauce.
- Simmer: Cover the skillet and allow the dish to simmer gently for 15-18 minutes, or until the orzo is tender and meatballs are fully cooked through. Stir occasionally to prevent sticking.
- Garnish and Serve: Remove skillet from heat. Garnish with fresh chopped parsley and additional grated Parmesan cheese. Serve the dish hot for a comforting meal.
Notes
- For a richer flavor, you can use a mix of ground beef and pork for the meatballs.
- If you prefer, substitute chicken broth with vegetable broth to make it slightly lighter.
- Fresh basil can be used instead of dried basil for a fresher herb taste.
- Make sure not to overcook the orzo during toasting to avoid a burnt flavor.
- This recipe can be doubled for larger gatherings, just use a bigger skillet.
