Baked Orzo with Meatballs & Mozzarella

Our Story

This is one of those dinners that feels comforting without being heavy. Everything bakes together in one dish, which Gab loves, and it is easy to adjust depending on what protein you have on hand. It was one of the very first recipes she shared on her Substack, and it is still the one-pan dinner we come back to when the week gets busy. Somehow it tastes even better as leftovers the next day.

Quick Stats

• Serves: 4 to 6

• Prep: 15 min

• Cook: 45 min

• Total: 60 min

• Difficulty: 3 / 5

• Cost: $

Ingredients

For the meatballs

• 1 lb ground beef, turkey, or chicken

• 1/2 cup breadcrumbs (gluten-free if needed)

• 1/4 cup grated Parmesan

• 1 egg

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• Salt and black pepper, to taste

For the orzo bake

• 1 1/2 cups uncooked orzo

• 3 cups chicken broth

• 1 cup water

• 1 cup tomato sauce or crushed tomatoes

• 1 to 2 tablespoons olive oil

• 1 teaspoon dried oregano or Italian seasoning

• Salt and black pepper, to taste

For the topping

• 1 cup shredded mozzarella

• Fresh basil, chopped

Instructions

1. Prep. Preheat the oven to 375F and lightly grease a baking dish.

2. Make the meatballs. Combine all the meatball ingredients in a bowl. Gently mix and roll into 1 to 1 1/2 inch meatballs.

3. Bake the meatballs. Place on a baking sheet and bake 10 to 12 minutes, just until lightly browned (they do not need to be fully cooked yet). Set aside.

4. Prepare the orzo. In a large bowl, mix the orzo, chicken broth, water, tomato sauce, olive oil, oregano, salt, and pepper. Pour into the prepared baking dish.

5. Assemble. Nestle the partially baked meatballs into the orzo mixture, spacing them evenly.

6. Bake together. Cover with foil and bake 25 to 30 minutes, until the orzo is tender and the meatballs are cooked through.

7. Add the cheese. Remove the foil, sprinkle the mozzarella over the top, and bake another 5 to 7 minutes, until melted and bubbly.

8. Finish and serve. Sprinkle with fresh basil and serve warm, straight from the baking dish, with a simple salad or crusty bread to scoop up the sauce.

Brands We Used and Love

• Ceramic Casserole dish

• Mixing set

• Orzo

Shop our full kit for the recipe here: https://shopmy.us/ajdillon/cooking

The Dillon Scorecard

• AJ: 3.5 / 5

• Gab: 4 / 5

• Trey: Really liked these meatballs

What We'd Change Next Time

For extra flavor, saute some garlic and onion in olive oil and stir it into the orzo mixture before baking, and mix a little Parmesan into the orzo for more depth. This reheats beautifully and somehow tastes even better the next day, so consider making a double batch.

Estimated Nutrition

Per serving (1 of 5): roughly 480 calories, 32g protein, 45g carbohydrate, 19g fat. This is an estimate based on standard ingredient values using ground beef and will shift with your protein choice and cheese amounts.

This post contains affiliate links. We only share ingredients and gear we actually use.

Follow along on Pinterest for more Dillon dinners here.