The Meatball Orzo Skillet Recipe is the ultimate one-pan wonder, balancing juicy homemade meatballs, tender orzo, melty mozzarella, and a pop of spinach all in a single hearty skillet. What makes this dish shine is how it brings together rich Mediterranean flavors and a cozy, satisfying texture—ready in under an hour. It’s perfect for busy weeknights, yet special enough for laid-back gatherings with friends. The melty cheese blanket and the herby, tomatoey sauce makes every bite irresistibly comforting while sneaking in a bit of greens for good measure!
Ingredients You’ll Need
You won’t believe how much flavor you get from these straightforward ingredients. Each one gives its own flair—whether that’s savory depth, fragrant aroma, or a creamy finish—making this Meatball Orzo Skillet Recipe taste like you spent hours preparing.
- Ground beef or turkey (1 pound): The star of your meatballs—choose whichever you love most or have on hand.
- Egg (1): Helps bind the meatballs so they don’t fall apart in the skillet.
- Breadcrumbs (¼ cup): Essential for tenderness and soaking up those savory juices.
- Grated Parmesan cheese (2 tablespoons): Adds a salty, nutty punch right into the meatballs.
- Garlic cloves, minced (2): Brings aromatic flavor that permeates every bite.
- Italian seasoning (1 teaspoon): For that unmistakable herby, Mediterranean vibe.
- Salt (½ teaspoon): Just the right amount to enhance every layer.
- Black pepper (¼ teaspoon): To balance out those savory notes with a hint of spice.
- Olive oil (1 tablespoon): The meatballs cook up perfectly golden in this classic fat.
- Yellow onion, diced (1 small): Adds sweetness and body to the sauce base.
- Uncooked orzo pasta (1 cup): Looks like rice but cooks like pasta—soaks up all the flavor.
- Low-sodium chicken broth (2 cups): Delivers richness for the orzo to plump up and taste delicious.
- Diced tomatoes, with juices (1 can, 14.5 oz): These bring essential brightness and a zesty, saucy backbone.
- Baby spinach, chopped (1 cup): Sneaks in veggies and adds fresh green color.
- Shredded mozzarella cheese (½ cup): Melts into a gooey topping you’ll want in every forkful.
- Fresh parsley, chopped (2 tablespoons): Brings a burst of herby freshness on top.
- Red pepper flakes (optional): For a little zip of spice, if you’re feeling adventurous!
How to Make Meatball Orzo Skillet Recipe
Step 1: Make the Meatballs
Combine your ground beef or turkey, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper in a big bowl. With clean hands, gently mix just until it all comes together—taking care not to overwork, which keeps the meatballs tender. Roll into 1-inch balls, and you’ll have the backbone of this awesome Meatball Orzo Skillet Recipe ready to go.
Step 2: Brown the Meatballs
Heat olive oil in a large, oven-safe skillet over medium heat. Add your meatballs, spacing them out so they brown nicely instead of steaming. Turn them every few minutes for about 5 to 7 minutes until they form an irresistible golden crust all over. Once browned, use a slotted spoon to set them aside on a plate.
Step 3: Start the Flavor Base
In the same skillet (no need to clean it—a little leftover fond makes everything tastier), toss in the diced onion. Sauté for 2 to 3 minutes until the onion turns translucent and sweet. Then add in the uncooked orzo, giving it a quick stir for about a minute so those grains get ever so slightly toasted.
Step 4: Simmer with Sauce
Pour in the low-sodium chicken broth and cans of diced tomatoes with their juices. Bring the mixture up to a gentle simmer. Then, carefully nestle the browned meatballs back into the pan. Cover and let everything simmer for 10 to 12 minutes; this is where the orzo plumps up, soaks up all that glorious flavor, and the sauce thickens around every ingredient.
Step 5: Add Spinach and Cheese
Once most of the liquid has been absorbed and the orzo is tender, stir in the chopped spinach. Scatter mozzarella cheese over top, then cover your skillet for another 2 to 3 minutes until the cheese melts into a gorgeous, gooey blanket. The spinach wilts perfectly, adding verdant pops through the dish.
Step 6: Garnish and Serve
Sprinkle the hot skillet with fresh chopped parsley and, if you love some heat, a pinch of red pepper flakes. Your Meatball Orzo Skillet Recipe is ready to serve straight from the skillet—simple, unfussy, and irresistibly inviting!
How to Serve Meatball Orzo Skillet Recipe
Garnishes
Finish your Meatball Orzo Skillet Recipe with a generous shower of fresh parsley for vibrancy and a warm, herby aroma. If your crowd loves a little kick, don’t forget the scattered red pepper flakes. For the cheese devotees in your life, a last-minute hit of grated Parmesan takes it to next-level comfort food status.
Side Dishes
This skillet is incredibly hearty on its own, but if you want to build out your meal, try a simple arugula salad with lemon vinaigrette or a plate of roasted vegetables. Crusty bread is perfect for scooping up any saucy orzo left at the bottom of your bowl—trust me, not a drop should go to waste!
Creative Ways to Present
Don’t be afraid to serve this right from the skillet for family-style appeal—it adds a beautiful, rustic touch to your table. For a fun twist, spoon individual portions into shallow bowls and top each with a fresh swirl of olive oil or a nest of extra greens. This Meatball Orzo Skillet Recipe also looks stunning in mini cast-iron pans for a dinner party or special gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Meatball Orzo Skillet Recipe keeps fabulously! Let it cool to room temperature before transferring to an airtight container. Store in the fridge for up to 3 days; the flavors actually deepen and improve overnight.
Freezing
This recipe freezes well, making it a lifesaver for future busy nights. Portion into freezer-safe containers and freeze for up to 2 months. For best texture, let it thaw in the fridge overnight before reheating.
Reheating
Reheat leftovers in a skillet over medium-low heat with a splash of chicken broth or water to loosen things up. Alternatively, microwaving works—just cover the dish and heat in short intervals, stirring in between to ensure even warming. Add a bit of extra cheese before serving if you like!
FAQs
Can I use store-bought meatballs instead of making my own?
Absolutely! If you’re short on time, frozen pre-cooked meatballs can be swapped in; just note that you may need to adjust the simmering time so everything heats through.
What can I substitute for orzo?
If you can’t find orzo, small pasta shapes like ditalini, acini di pepe, or even rice will work. Adjust the cooking time and liquid as needed, since different shapes absorb liquid at varying rates.
How do I make this recipe vegetarian?
Go meatless by swapping the meatballs for your favorite plant-based variety or use cooked lentils mixed with the seasonings and cheese. Substitute vegetable broth for chicken broth to keep it fully vegetarian.
Is there a way to make it dairy-free?
Yes! Skip the mozzarella and Parmesan, or try using your favorite dairy-free cheese alternatives. Make sure your breadcrumbs are also dairy-free if using pre-packaged.
Can I bake this dish instead of cooking it on the stovetop?
Definitely. Once you add the cheese, pop your oven-safe skillet in a preheated 400°F oven for 5 to 7 minutes. The cheese gets gorgeous and bubbly—so irresistible!
Final Thoughts
You’re going to fall for the simple magic of this Meatball Orzo Skillet Recipe—trust me, it’s one of those dishes you’ll want to make on repeat. Gather your favorite people, serve it straight from the skillet, and watch the smiles appear. Dig in and make it yours!
Print
Meatball Orzo Skillet Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Meatball Orzo Skillet Recipe is a delicious one-pan meal that combines savory meatballs, orzo pasta, and gooey cheese for a comforting and satisfying dinner option.
Ingredients
For Meatballs:
- 1 pound ground beef or turkey
- 1 egg
- ¼ cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Skillet:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 1 cup uncooked orzo pasta
- 2 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 cup baby spinach (chopped)
- ½ cup shredded mozzarella cheese
- 2 tablespoons fresh parsley (chopped)
- Optional red pepper flakes for heat
Instructions
- Prepare Meatballs: In a bowl, combine ground meat, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Form into small meatballs.
- Cook Meatballs: Brown meatballs in olive oil in a skillet. Remove and set aside.
- Prepare Skillet: Cook diced onion, then add orzo, broth, diced tomatoes. Simmer and return meatballs to the pan.
- Finish Dish: Stir in spinach, top with mozzarella. Cover and cook until cheese melts. Garnish with parsley and red pepper flakes.
Notes
- For a one-pan bake, transfer the skillet to a 400°F oven after adding cheese and bake uncovered for 5–7 minutes.
- You can also use frozen pre-cooked meatballs to save time—just adjust the cook time as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg
