Skip to content

One Pan Cheesy Italian Baked Meatballs

Recipe

A comforting twist on classic Italian meatballs and orzo.

Prep time: 15 mins | Cooking time: 45 mins | Serves 4

Italian | Main

Ingredients  

  • 500g Beef Mince
  • 50g Breadcrumbs
  • 1/2 Onion, Finely Sliced
  • 2 Garlic Cloves, Minced
  • 50ml Milk
  • 1 Teaspoon Italian Seasoning
  • 1 Egg
  • 2 Tablespoons Olive Oil
  • Salt And Pepper
  • 1 Tablespoon Olive Oil
  • 1/2 Onion, Finely Chopped
  • 4 Garlic Cloves, Minced
  • 2 Tablespoons Tomato Purée
  • 1 Tin Chopped Tomatoes
  • 200ml Chicken Stock
  • 8–10 Fresh Basil Leaves, Chopped
  • 50g Grated Mozzarella
  • 50g Grated Parmesan
  • 50g Orzo Per Person
  • 30g Grated Parmesan

Method

  1. Make the meatballs by adding the meatball ingredients to a large mixing bowl and mixing with your hands. Take out a small ball-sized amount and roll into a ball. Set aside. Do this until all the mixture has gone; you should get around 15 small meatballs.
  2. Add the orzo to a large pan of boiling, salted water and cook for 15 minutes.
  3. Heat up some oil in a pan and add the meatballs. Fry for 10 minutes, turning constantly to ensure all sides are golden and the meatballs are cooked through. Remove and set aside.
  4. Add in a little more olive oil, then add the onion and garlic. Fry for a couple of minutes. Add the tomato purée, stock, and chopped tomatoes, and bring to a simmer. Add the meatballs back in with the basil, and top with the two cheeses. Cover and let everything simmer for 20 minutes.
  5. Drain the orzo and divide it into bowls. Add the meatballs on top and serve with more fresh basil.