One-Pot Italian Meatballs and Orzo - Easy Weeknight Dinner

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option, while crushed crackers can be more economical.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Fresh tomatoes are healthier, while frozen can be more affordable.

Start by preparing the meatball mixture.

In a large bowl, combine 1 pound of ground chuck, 2 teaspoons of diamond crystal kosher salt, and 1/2 teaspoon of black pepper.

Add 2 cloves of garlic grated into a paste, 1/3 cup of minced flat leaf Italian parsley, 3/4 cup of Italian seasoned breadcrumbs, and 3/4 cup of grated Parmesano Reiano cheese to the bowl.

Crack in 1 egg and mix all the ingredients together until well combined, adjusting with a second egg if necessary based on the mixture's consistency.

Once mixed, wet your hands with a little water to prevent sticking and form the mixture into meatballs about 1 inch in size.

Set the meatballs aside once formed.

In a large pot, add 1 large diced onion and sauté until translucent.

Next, add a 28 oz can of crushed plum tomatoes and 3 1/2 cups of low sodium beef stock to the pot.

Stir in 1 teaspoon of crushed red pepper flakes and bring the mixture to a simmer.

Add 1 pound of orzo to the pot and stir to combine, ensuring the orzo is submerged in the liquid.

Carefully drop the meatballs into the pot with the orzo and sauce, ensuring they are evenly distributed.

Cover the pot and let it cook until the orzo is tender and the meatballs are cooked through, about 15-20 minutes.

Once cooked, stir in 1/2 cup of fresh basil, reserving some for garnish, and dollop 1 cup of ricotta cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens