Mediterranean Baked Orzo and Meatballs
Mediterranean Baked Orzo and Meatballs is a cozy, flavorful one-pan dish that combines tender, juicy meatballs with rich tomato or creamy sauce and perfectly cooked orzo. It’s inspired by classic Mediterranean ingredients—olive oil, garlic, herbs, and bright touches of lemon and feta. The best part is how easy it is to make and serve: a balanced meal of protein, grains, and veggies, baked together for a satisfying dinner that looks as good as it tastes.
Total Time: 55–60 minutes
Servings: 4–6
Ingredients
For the Meatballs:
1 lb ground meat (chicken, beef, lamb, or a combination)
½ cup breadcrumbs
1 egg
¼ cup grated cheese (Parmesan or crumbled feta)
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp dill (optional)
Salt and black pepper, to taste
1–2 tbsp olive oil, for searing
For the Orzo and Sauce:
1½ cups orzo pasta
3 cups chicken or vegetable broth
1 (14-ounce) can crushed or diced tomatoes (or use tomato paste + cream for a creamy version)
1 onion, finely chopped
2 cloves garlic, minced
1 cup spinach, chopped
¼ cup sun-dried tomatoes, chopped
¼ cup Kalamata olives, sliced (optional)
1 tsp lemon zest
1 tbsp lemon juice
1 cup shredded mozzarella or crumbled feta
2 tbsp olive oil
Fresh herbs (parsley, dill, or basil) for garnish
Instructions
Preheat Oven:
Set your oven to 375°F (190°C). Lightly grease a large baking dish or ovenproof skillet.
Make the Meatballs:
In a large bowl, combine ground meat, breadcrumbs, egg, cheese, garlic, parsley, oregano, dill, salt, and pepper.
Mix gently until just combined (avoid overmixing).
Form into small, golf ball–sized meatballs.
Sear the Meatballs:
Heat olive oil in a skillet over medium heat.
Brown the meatballs on all sides for 5–7 minutes until golden (they don’t need to be fully cooked through).
Remove and set aside.
Prepare the Orzo Base:
In the same skillet, add a bit more olive oil if needed.
Sauté the chopped onion and garlic for 2–3 minutes until fragrant.
Stir in the orzo and toast lightly for 1 minute.
Add crushed tomatoes (or tomato paste + cream), broth, lemon zest, lemon juice, and season with salt and pepper.
Mix in the spinach, sun-dried tomatoes, and olives.
Assemble and Bake:
Transfer the orzo mixture to your prepared baking dish if not already in one.
Nestle the browned meatballs into the orzo mixture.
Cover tightly with foil and bake for 25–30 minutes, until the orzo is tender and the meatballs are cooked through.
Add Cheese and Finish:
Uncover, sprinkle mozzarella or feta on top, and bake for another 8–10 minutes until bubbly and golden.
Garnish with fresh herbs before serving.
Tips & Variations
Choose Your Meat:
Beef or lamb gives a richer flavor; chicken or turkey makes it lighter.
You can even mix meats (half beef, half lamb) for the best of both worlds.
Tomato or Creamy Base Options:
Tomato-based: Use crushed tomatoes or tomato paste with broth for a bright, tangy Mediterranean taste.
Creamy version: Stir in ½ cup heavy cream or Greek yogurt for a smooth, velvety sauce.
Cheese Choices:
Feta adds saltiness and a tangy bite.
Mozzarella or Parmesan brings creamy melt and golden crust.
For extra depth, combine both.
Flavor Boosters:
Add a splash of white wine before baking for acidity.
Toss in roasted red peppers or artichoke hearts for extra texture.
Sprinkle with Aleppo pepper or smoked paprika for warmth.
Make-Ahead Tip:
Assemble the casserole up to a day in advance, cover tightly, and refrigerate.
Bake straight from the fridge, adding about 10 minutes to the cooking time.
Leftovers:
Store in the fridge for up to 3 days.
Reheat covered in the oven or microwave with a splash of broth to keep the orzo soft.
Q&A
Q1: Can I make this without baking?
Yes. After searing the meatballs, simmer everything together in a covered skillet on low heat for about 20–25 minutes, until the orzo and meatballs are fully cooked.
Q: Can I use another pasta instead of orzo?
You can substitute small pasta shapes like ditalini or pearl couscous, but adjust liquid and cook time slightly.
Q: How do I keep orzo from overcooking?
Cover tightly and check toward the end of baking. Orzo should be tender but not mushy. It will absorb liquid as it cools.
Q: What sides go well with this dish?
Pair it with a simple green salad, roasted vegetables, or a Greek yogurt dip for a fresh contrast.
Q: Can I make it vegetarian?
Yes—replace meatballs with chickpea balls, falafel, or grilled vegetables and use vegetable broth.
Nutrition
(Per Serving, approx.)
Calories: 480
Protein: 30 g
Fat: 22 g
Carbohydrates: 40 g
Fiber: 4 g
Sodium: 780 mg
Sugar: 6 g
(Values may vary based on meat choice and cheese type.)
Conclusion:
Mediterranean Baked Orzo and Meatballs is the perfect comfort food with a fresh twist—wholesome, flavorful, and easy to prepare. The tender meatballs soak up the aromatic tomato-lemon sauce, while the orzo bakes into a creamy, risotto-like base. Whether you make it for a family dinner or meal prep, this one-pan Mediterranean favorite delivers warmth and nutrition in every bite.