Baked Orzo and Meatballs Recipe: A Hearty One-Pan Meal
Ingredients
- 1 1/2 pounds ground chicken, turkey, or other preferred ground meat
- 1 tablespoon Dijon mustard
- 1 shallot, finely chopped
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 2 teaspoons dried rosemary
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon finely chopped lemon peel
- 1 tablespoon fresh dill, chopped
- Red chili flakes, to taste
- 1 pound orzo pasta, uncooked
- 1/4 cup dry white wine (optional)
- 1/2 cup heavy cream or full-fat coconut milk
- 3 cups fresh baby spinach, chopped
- 1 cup shredded mozzarella or provolone cheese
Instructions
- Preheat the Oven: Set your oven to 450°F (232°C).
- Prepare the Meatballs:
- In a large bowl, combine the ground meat, Dijon mustard, chopped shallot, garlic powder, Italian seasoning, rosemary, smoked paprika, Parmesan cheese, and a pinch of salt and black pepper.
- Mix well until evenly combined. Shape into tablespoon-sized meatballs (around 15-16 meatballs).
- Bake the Meatballs:
- In a 9×13-inch baking dish, arrange the meatballs. Drizzle with olive oil and sprinkle with lemon peel, chopped dill, and red chili flakes.
- Bake in the preheated oven for 8-10 minutes until the meatballs start to crisp. Reduce the oven temperature to 400°F (204°C).
- Add the Orzo and Spinach:
- Add the uncooked orzo pasta to the dish with the meatballs. Pour in 2 cups of water and the white wine (if using). Stir gently to combine and season with salt and pepper.
- Layer the chopped spinach over the mixture without stirring.
- Bake for 12-15 minutes until the orzo has absorbed most of the liquid but remains slightly moist.
- Finish with Cream and Cheese:
- Stir the orzo and meatballs together, then mix in the cream or coconut milk.
- Sprinkle the shredded mozzarella or provolone cheese evenly on top.
- Return the dish to the oven and bake for another 10 minutes, until the cheese is melted and the sauce is bubbling. If any excess oil pools on the surface, carefully drain it off.
- Garnish and Serve:
- Top with fresh dill, basil, or microgreens before serving. Enjoy your creamy baked orzo and meatballs!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 4-6 Servings