One pan Greek baked orzo with meatballs is a cleverly (thank you) combined dish of traditional(ish) Greek meatballs and saucy tomato-based pasta. Fragrant with oregano and mint, juicy meatballs sit atop a satisfyingly rich and subtly sweet tomato and red pepper orzo bake, that’s topped with salty, crumbly feta cheese. This delicious dinner hero is a moreish taste of rural Greece.
Craving orzo but can’t invest your time in a two-step bake? Creamy chorizo and spinach orzo is a risotto-style dish that is prepared stovetop and on the table in 15 minutes.
Greek meatballs
Locally known as keftedes, Greek meatballs are plump, round mouthfuls of well-seasoned ground meat usually served as a mezze dish with pita, salad and olives. A Greek dream! I love to stuff my meatballs into the pita with tomatoes, cucumbers and hummus or whipped feta dip.
So, what makes them Greek? It’s all in the meatball mix. Typically, the meatball itself will be both ground beef and ground pork. Using beef alone will yield a less juicy ball, fyi.
Then it’s a question of aromatics. I’ve used dried oregano for its peppery pungency; fresh mint for an uplifting zing; and garlic powder.
Finally, I’ve gone a bit rogue and snuck in some feta cheese. Its tangy and salty and everything Greek to me! Biting into one of these balls and getting a salty explosion is just heaven.
Baked orzo
I’m a big fan of baked orzo dishes. Not only does orzo pasta cook super fast, I love the slippery grainy texture that comes from allowing it to absorb every drop of its cooking liquid. If you’ve not experimented with it before, you are in for a treat! And if you love it, one pan lemon chicken orzo should be next on your meal planner. It’s my son’s favourite!
Baked orzo recipes begin on the stovetop. This is where the rich base develops its full flavour. I’ve started with sautéing onion with bay and cinnamon for an earthy tone.
Then added garlic and red pepper for sweetness, followed by oregano for a reminiscent note of the Greek countryside. Chicken stock and tomatoes provide the cooking liquid for the pasta, which, once boiled, goes into the oven.
Next, the meatballs are added to the bake for 10 minutes. And you can’t have a pasta bake without a melted cheese crust! I’ve used the same authentic feta to scatter over the top as went in the meatball mix. Feta doesn’t keep as long as other cheeses, so I like to use it up.
Recipe tips and notes
- This orzo recipe is an easy one to achieve, but it does require a few prep and cooking stages. Check out my step-by-step visual guide to help you through them. I got you!
- This is a stovetop to oven recipe so make sure you start off with the right pan (to save washing up!). I’ve used my trusty cast iron casserole pan.
- Using a pan with a lid is important. However, if you don’t have a lid to fit the best pan, you can use a sheet of aluminium foil as a substitute.
- For me, a beef and pork combo is what makes the best meatball. Slightly sweet and super juicy! Feel free to use lamb and beef if you prefer it.
- Don’t skip flavouring the meatballs! That’s what brings the taste of the Med.
- The secret to a moist meatball is rolling a fat one. Too small and they will dry out and shrivel up. Not appealing.
- Ok. Two secrets. The second, and I think I have said this before is: brown. your. balls. They should be tanned on the outside and near raw in the centre to maintain their moisture. (If you don’t want to bother with meatballs, make this Greek Orzo and Chicken dish. Similar flavours but less work!)
- My cupboard is brimming with herbs and spices, so I’ve used whole cinnamon sticks and bay leaves to flavour the orzo. If you don’t have cinnamon sticks, ½ tsp of ground cinnamon will do just as well.
- Allow your baked orzo dish a ten-minute rest before serving, this way any remaining liquid will be soaked up by the pasta making it a supremely succulent dish.
Serving suggestions
This well-rounded one-pan dinner has it all; protein packed meatballs, a sprinkling of calcium rich feta, filling carbs in orzo form, plenty of plants: herbs, onion, garlic, red pepper, and tomato. What more do you need?
Well, you know me, and I always need greens on my plate! A leafy green salad would do me, but if you want a bit more bulk Mediterranean farro salad is bursting with nutritious grains, bright zucchini, cherry tomatoes, olives, and capers.
And while we’re basking in Greek-inspired delights, why not throw a tzatziki and some flatbreads on the table too?
Storage and leftovers
In my house there might be leftover orzo pasta bake, but there certainly wouldn’t be any meatballs! The leftovers will keep covered in the fridge for 2-3 days.
I reheat the pasta on the stovetop with a splash of water, meatballs (if there are any!) go in the microwave, or back in the oven covered with foil to minimise drying out. While the Greek meatballs can be frozen, it won’t do the orzo any favours!
But there’s nothing stopping you making up a mega batch of balls for this one and future meals and storing them. For tips on freezing meatballs click over to my meatballs with marsala cream sauce page.
More recipes to try
- Creamy Orzo Pasta Primavera
- Chicken Marsala Fettuccine
- Creamy Orzo Pasta with Roasted Butternut Squash
- Tagliatelle with Pancetta, Basil and Mozzarella
One Pan Greek Baked Orzo with Meatballs
Ingredients
For the meatballs
- 450g/1 lbs ground beef or lamb
- 450g/1 lbs ground pork
- 1 egg
- 1 tsp dried oregano
- 1 tbsp chopped fresh mint or ½ tsp dried mint
- 1 tsp garlic powder
- ¾ cup / 75g breadcrumbs
- 1 tsp Salt
For the orzo
- 1 tbsp olive oil
- Salt and pepper
- 1 onion
- 2 bay leaves
- 2 cinnamon sticks
- 2 cloves garlic pressed
- 1 tsp dried oregano
- 1 red pepper sliced
- 400g / 14 oz canned chopped tomatoes
- 500ml / 2 cups chicken stock `
- 1-2 tsp salt
- 300g / 1 ½ cups orzo
- 100 g feta
Instructions
- In a large bowl combine beef and pork, beaten egg, chopped mint and dried oregano, breadcrumbs and salt, mix well and shape into large meatballs. You should get 20-21 meatballs.
- Preheat the oven to 180C/350F. Heat the olive oil in a large pan, which could be used in the oven later, and brown the meatballs over high heat until golden but not cooked all the way through. (If you cook them till done, they will dry out in the oven later.) Remove to a separate plate.
- To the same pan add the chopped onion, bay leaves, cinnamon sticks and cook over low heat for 5 minutes, then add pressed garlic, sliced red pepper and dried oregano and cook for 2-3 minutes longer. Then add in canned chopped tomatoes and the chicken stock with a pinch of salt, stir to combine and bring to a boil.
- Once boiled add the orzo and stir, cover and cook in the preheated oven for 20 minutes. Then take out of the oven, uncover and top with the browned meatballs and cook for 10 minutes longer uncovered. Then scatter feta cheese all over and put in the oven for additional 7-10 minutes.
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