Meatball orzo bake
Enjoy our meatball orzo bake, where tender beef meatballs blend beautifully with a rich, tomato-infused orzo. This dish combines the bold flavours of oregano and fresh basil under a delightful layer of melted mozzarella. Ideal for a cosy dinner, this bake brings warmth and satisfaction with each bite, allowing you to appreciate the simplicity and heartiness of a classic homemade meal.
Ingredients
Meatballs
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400 g
Minced beef
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2
Eggs
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1 handful
Fresh basil
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30 g
Parmesan cheese, grated
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1
Small onion
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1
Garlic clove
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2 tbsp
Breadcrumbs or panko
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3 tbsp
Plain flour
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½ tsp
Chilli flakes
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1 tsp
Oregano
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1½ tsp
Salt
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Freshly ground pepper
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Butter or olive oil for frying
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Orzo bake
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250 g
Pasta orzo
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1 can
Chopped tomatoes (400 g)
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2 tbsp
Tomato purée
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1
Red onion
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2
Garlic cloves
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1
Red pepper
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500 ml
Beef stock
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1 tsp
Dried oregano
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1 handful
Fresh basil
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80 g
Mozzarella, grated
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Fresh basil for garnish
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Instructions
Meatballs
Orzo bake
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Orzo cooks quickly and can dry out, so make sure it is covered by the liquid from the chopped tomatoes and beef stock. Stir halfway through baking to ensure even cooking and flavour absorption. If the dish looks dry, add a splash of water.
You can prepare the meatballs for the meatball orzo bake in advance and thereby save time when you cook the dish. Mix all the ingredients and shape the meatballs before storing them. The raw meatballs can last up to 24 hours in the fridge, but you can also freeze them for longer storage. Place them on baking paper, so they freeze separately, before storing them in a freezer-safe bag or container. You can brown the meatballs directly from frozen, but they may take a bit longer to cook.
FAQ: Questions about meatball orzo bake
If you are looking to perfect your meatball orzo bake, our FAQ is here to help. It answers common questions to ensure you make this tasty and filling dish just right.
What is orzo?
Orzo is a type of pasta shaped like rice grains. It is made from durum wheat and semolina flour. Though similar to rice in appearance, it is cooked like traditional pasta. It is great as a base in dishes such as a meatball orzo bake. The name "orzo" comes from the Italian word for "barley," due to its look. Orzo falls under the pastina category, which includes small pasta shapes that are often used in soups, stews, and bakes. It absorbs flavours very well, while maintaining a pleasing al dente feel.
How do I know when orzo in an orzo bake is done?
The orzo should be tender and have absorbed most of the liquid after baking for 20–25 minutes. It will be softer than orzo cooked on the stove, as it keeps absorbing liquid while baking. You want it to be moist, but not soggy, so make sure that there is little or no excess liquid at the bottom of the dish when you remove it from the oven.
How do I store leftover meatball orzo bake?
To store leftover meatball orzo bake, first let it cool completely. Then, put it in an airtight container and refrigerate for 2-3 days. For longer storage, freeze the cooled bake in a freezer-safe, airtight container for up to 3 months. When you are ready to eat it, thaw it in the fridge overnight.
How do I reheat leftover orzo bake?
To reheat leftovers, preheating your oven to 180 °C is the best option. Transfer the bake to an oven-safe dish, sprinkle a bit of water over the top, and heat for 15–20 minutes to keep it moist. If you prefer, you can microwave individual portions on medium power in 2–3-minute intervals. Alternatively, reheat it on the stove top by warming it gently in a frying pan over medium heat, adding a little liquid if it seems dry, to preserve its saucy texture.
Nutritional values per serving
Energy:
3538 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 5.1 g |
| Protein | 31 % | 269.8 g |
| Fat | 33.7 % | 134.8 g |
| Carbohydrates | 35.3 % | 307.6 g |
You may also like
Try our Italian-inspired meatball orzo bake
Our meatball orzo bake features tender beef meatballs in a rich, tomato-infused orzo. All elements in the recipe work together, from the perfectly cooked orzo that soaks up the tomato sauce to the meatballs seasoned with oregano and fresh basil, creating a beloved family favourite.
As you enjoy a bite, the melted mozzarella on top offers a creamy delight, its golden colour inviting you to savour more. This bake is perfect for a cosy dinner, combining satisfaction and simplicity into a cherished comfort meal.
Tender meatballs with fresh basil, Parmesan, and a hint of chilli
Our meatball orzo bake shines thanks to the well-balanced mix of ingredients. Fresh basil and oregano add an aromatic note, pairing wonderfully with the robust tomato sauce. A hint of chilli flakes in the meatballs introduces a gentle spice, enhancing the comforting taste without overwhelming it. The addition of Parmesan in the meatballs brings a savoury, nutty flavour that blends seamlessly into the sauce, enriching the overall experience.
Make it a family staple
Our meatball orzo bake offers cherished memories with its inviting aromas and comforting flavours. It is also great for meal prep or enjoying as leftovers the next day, so gather around the table and make every meal with this warming bake memorable.
Be it for a quiet dinner or a lively family event, this meatball orzo bake is a great choice. Its hearty nature is perfect for sharing and brings everyone together. If you want the delicious bake to share the attention with a few sides, it could be these stuffed mushrooms or a crisp salad as a fresh counterpart to the soft orzo bake. You can also serve it with cheesy garlic bread or focaccia to mop up any remaining sauce.
Experiment with your bake
While delicious as is, feel free to personalise this meatball orzo bake. Adding a few tablespoons of mascarpone or cream to the sauce before baking gives it a creamy finish. If you love cheese, try a blend of Gruyère or fontina instead of mozzarella for a new flavour.
For extra texture, top with a mix of breadcrumbs and Parmesan before the final bake. Fresh herbs like thyme or rosemary can also boost the herbaceous notes of the dish.
You can replace beef with ground pork or chicken. Ground pork, which is fattier, helps keep the meatballs tender and juicy and has a mild flavour that goes well with tomato sauce. Ground chicken is a leaner option, though you need to handle it carefully to prevent the meatballs from becoming too dense. You might need to enhance the spices to suit the milder taste, and consider using pork or chicken stock instead of beef stock for a better flavour match. Be sure to watch the cooking times, as chicken meatballs often cook quicker than beef. Both alternatives will still make your orzo bake tasty.
You can also add more vegetables to this bake. The recipe already includes red onion, garlic, and red pepper, cooked with the tomato sauce, but a handful of fresh spinach or chopped kale will definitely not hurt. Cherry tomatoes will complement the tomato base, while mushrooms will add a rich umami taste. Or try diced carrots for a sweet note, perhaps combined with diced courgette to soak up the sauce. Softer veggies, such as spinach, should go in just before you mix everything with the orzo to keep their texture.
