One Pot Orzo and Meatballs
I don’t know about you, but I’m always looking for new and exciting ways to get dinner on the table. Especially during the week, and as quick and painless as possible. I literally just cook all day long for work, and the last thing I want to do is spend more time in the kitchen. With that being said, I don’t want dinner to be boring or flavorless. This One Pot Orzo and Meatballs is like spaghetti and meatballs but with orzo instead of spaghetti and the best part is that it’s all made in one pot. You don’t have to worry about dirtying too many dishes, which is a bonus! This post/recipe is here to help you during those mid-week dinner conundrums.
I can’t recommend this One Pot Orzo and Meatballs enough, especially when you want a stress-free, low-effort meal. It’s like spaghetti and meatballs but you don’t need to worry about boiling the noodles or dirtying so many different dishes. All you need is a single pot and you’re set. Let me know what you think below. Thank you for reading and following along.
One Pot Orzo and Meatballs
Equipment
- Large dutch oven
- Mixing bowl
Ingredients
- 1 lb hot or sweet Italian Sausage
- 2 tablespoons olive oil
- 1 medium brown onion diced
- 4 garlic cloves minced
- Kosher salt and Coarse black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon crushed red pepper flakes
- 400 grams orzo
- 2 tablespoons tomato paste
- 3 cups chicken stock
- 30 ounces crushed tomatoes
- 1/2 cup Parmesan for serving
Herb Gremolata:
- 2 garlic cloves minced
- 1 medium lemon zested and juiced
- 1/3 cup olive oil
- 1/4 cup fresh parsley minced
- 1/4 cup fresh basil minced
- 2 tablespoons fresh tarragon minced
Instructions
- Divide and shape the Italian sausage into 1-inch balls and set aside.
- Set a large shallow dutch oven over moderate heat. Once hot, drizzle in the olive oil and place the meatballs in a single layer. Make sure not to over-crowd the pan or else they won’t brown properly. If need be, do this in batches. Cook the meatballs on both sides until browned, but not fully cooked through, about 2 to 4 minutes per side. Transfer to a plate and set aside.
- Add in the onion and garlic and cook until softened, about 5 minutes. Season with a pinch of salt, pepper, and the oregano, basil, fennel and crushed red pepper flakes. Stir in the orzo and cook until golden brown and aromatic, about 2 to 3 minutes. Add the tomato paste and cook for another 30 seconds or so.
- Stir in the chicken stock and crushed tomatoes and bring to a simmer. Add in the meatballs and give it all a stir. Cook, stirring often so that the pasta doesn’t stick and burn, until the orzo has softened and the sauce has thickened, about 12 to 15 minutes. Give it a taste and adjust seasoning accordingly, adding more salt or pepper if needed.
- To make the gremolata, in a medium bowl, combine the garlic, lemon zest, lemon juice, olive oil, herbs and a pinch of salt and pepper.
- Spoon the orzo and meatballs into serving bowls and top with parmesan cheese and gremolata. Serve immediately and enjoy!
