Meatball Orzo Bake {One Pot}
This Meatball Orzo Bake is made all in one dish, simple to make and full of flavour. BONUS… it's ready in around 30 minutes, making it a perfect midweek no-fuss family dinner!
Servings: 4
Ingredients
- 2 tsp Olive oil
- 340 g Meatballs
- 1 Onion Peeled and chopped.
- 3 Garlic cloves Peeled and chopped.
- 300 g Broccoli
- 1/2 tsp Chilli flakes
- 2 tsp Sweet smoked paprika
- 300 g Dried orzo
- 500 g Passata
- 600 ml Vegetable stock
- 75 g Mozzarella
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 200C.
- In a baking dish, add the meatballs, onion, garlic, broccoli, chilli flakes, paprika, oil and salt and pepper. Toss everything so it's all coated. Bake (uncovered) for 10 minutes.
- Remove from the oven, add the orzo, passata and stock. Mix well, cover with a lid (or tin foil). Bake for another 15 minutes.
- Remove from the oven and sprinkle the cheese over. Bake for a further 5 minutes, uncovered.
- Check that the orzo is cooked through and serve.
To make on the hob:
- Heat oil in sauté pan and add onion and garlic and meatballs. Cook over medium heat for 10 minutes or until the meatballs have browned.
- Add in the broccoli, chilli flakes, paprika, salt, pepper, orzo and vegetable stock.
- Bring to a simmer, cover with lid and cook for 15 minutes over a low heat. Stir occasionally so it doesn’t stick.
- When the orzo is soft, sprinkle the grated cheese over the top and place under the grill for 5 minutes until golden.
Notes
Consistency: If the mixture becomes too dry before the orzo is cooked, and before you add the cheese on top, add a splash of water.
Nutrition
Calories: 674kcal | Carbohydrates: 79g | Protein: 33g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 76mg | Sodium: 832mg | Potassium: 1288mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2122IU | Vitamin C: 83mg | Calcium: 194mg | Iron: 5mg