Name: Meatball Orzo Bake {One Pot} Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
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 (Uncooked); 500 g Passata; 600 ml Vegetable stock (Made with a cube is fine); 75 g Mozzarella; Sea salt and freshly ground black pepper

If you’re looking for a fuss-free, flavorful dinner that feels like a warm hug from the oven, then this Meatball Orzo Bake {One Pot} Recipe is going to be your new best friend. I absolutely love how everything comes together in one dish—minimal cleanup, maximum comfort. Whether you’re cooking for family or just craving some hearty goodness, you’ll find that this recipe hits all the right notes with tender meatballs, savory veggies, and creamy, cheesy orzo.

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Why You’ll Love This Recipe

One-Pot Convenience: This bake combines everything in a single dish to cut down your prep and cleanup time.
Rich Layered Flavors: The smoked paprika and chili flakes add just enough warmth without overpowering the dish.
Quick and Easy: Ready in about 30 minutes, it’s perfect for busy weeknights when you want comfort food fast.
Family Favorite: My crew goes crazy for the cheesy topping and tender meatballs every single time.

This image shows a baked dish with three main layers: the bottom layer is rice cooked in a rich red sauce, the middle layer has browned meatballs spread evenly, and the top layer is melted cheese that looks bubbly and slightly golden in spots. Scattered on top are small pieces of cooked greens and fresh green basil leaves, adding bright color. A silver spoon rests on the right side, partially scooping some rice and greens. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work together because they bring a nice balance of texture, flavor, and nutrition. The combination of meatballs and orzo bakes into a creamy, satisfying dish, while broccoli sneaks in a bit of green goodness. Pro tip: using good quality passata really elevates the tomato base!

Olive oil: Helps everything brown nicely and brings a subtle fruitiness.
Meatballs: I like to use ready-made meatballs for quick prep; just choose your favorite kind.
Onion: Adds sweetness and depth once baked.
Garlic cloves: Fresh garlic is a game-changer here for aroma and flavor.
Broccoli: Gives a nice crunch and earthy flavor; feel free to swap with other greens if you like.
Chilli flakes: Just enough kick without overwhelming the dish.
Sweet smoked paprika: This spice adds a smoky warmth that’s irresistible.
Dried orzo: The perfect pasta shape for baking and soaking up all those flavors.
Passata: A smooth tomato base that keeps everything saucy.
Vegetable stock: Boosts the savory depth of the bake.
Mozzarella: Melts creamy and golden on top, making this dish an instant crowd-pleaser.
Sea salt and freshly ground black pepper: Essential for seasoning each layer just right.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love giving this recipe a little twist depending on what’s in my fridge or how I’m feeling. You’ll find it’s really adaptable, so don’t be afraid to get creative with the flavors or ingredients!

Swap the protein: I once tried turkey meatballs instead of beef, and the dish felt lighter but still super satisfying.
Add different veggies: Sometimes I toss in chopped bell peppers or spinach for extra color and nutrients.
Spice it up: If you like it hotter, crank up the chili flakes or add a dash of cayenne—just be sure your guests can handle the heat!
Cheese variation: Experiment with parmesan or feta for a different cheesy vibe on top.

How to Make Meatball Orzo Bake {One Pot} Recipe

Step 1: Get Everything Ready and Preheat Your Oven

Start by preheating your oven to 200℃ fan (or 220℃ conventional). This sets you up for that perfect bake. While that’s going, chop your onion, garlic, and broccoli so everything is ready to toss in. If you’re using frozen meatballs, let them thaw slightly so they cook evenly.

Step 2: Combine and Bake the Base Ingredients

In a baking dish, add the meatballs, onion, garlic, broccoli, chili flakes, smoked paprika, olive oil, and season everything with salt and pepper. Toss everything gently so those spices and oil coat every bite. Pop it uncovered into the oven and bake for 10 minutes. This starts to develop great flavors and softens the veggies—a step not to skip!

Step 3: Add the Orzo and Liquids, Then Bake Again

After 10 minutes, carefully take the dish out. Now stir in the dried orzo, passata, and vegetable stock—all those liquids will cook the pasta right in the oven. Cover the dish tightly with a lid or tin foil to trap steam, then bake for another 15-25 minutes. Be sure to start checking at 15 minutes because orzo brands vary in cooking time—add a splash of water if you notice it drying out.

Step 4: Add Mozzarella and Bake Until Bubbly

Once the orzo is nice and tender, uncover the dish and sprinkle the mozzarella evenly on top. Pop it back in the oven for a final 5 minutes uncovered to melt the cheese into a golden, bubbly topping. That cheese layer is seriously the crowning glory that makes this meal irresistible.

Step 5: Serve and Enjoy!

Check the orzo one last time to make sure it’s fully cooked and the liquid has been mostly absorbed. Grab your favorite plates and serve this hearty dish straight from the oven while it’s warm and cheesy. Trust me, you’ll be getting requests for seconds!

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Pro Tips for Making Meatball Orzo Bake {One Pot} Recipe

Use Quality Passata: I’ve found that a good-quality passata really brightens the sauce and adds a fresh tomato flavor without bitterness.
Check Pasta Early: Orzo cooks quickly; checking at 15 minutes ensures it doesn’t get mushy or undercooked.
Broccoli Swap Tip: If broccoli isn’t your thing, try asparagus tips or thin green beans—they cook similarly and taste great.
Avoid Dry Bake: If you notice the mix drying on top, adding a splash of water or stock keeps everything juicy and tender.

How to Serve Meatball Orzo Bake {One Pot} Recipe

A close-up of a baking dish filled with a tomato-based rice dish mixed with small pieces of green broccoli and round brown meatballs evenly spread throughout. The rice is orange-red from the sauce and looks soft with a slightly saucy texture. The edges of the white dish show some sauce stains, adding a rustic feel. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish mine with a sprinkling of fresh chopped parsley or basil. It adds a pop of color and freshness that really lifts the dish. If you want a little zing, a squeeze of fresh lemon juice works wonders too. And of course, an extra grating of parmesan cheese never hurts!

Side Dishes

Since this meatball orzo bake is so hearty on its own, I like sides that are light and crisp—think a simple mixed green salad with a tangy vinaigrette or garlic roasted carrots. A crusty bread to mop up the sauce also pairs perfectly if you want something a bit more indulgent.

Creative Ways to Present

For special occasions, I’ve baked this in individual ramekins for a cute, personalized touch. It’s also fantastic served in mini cast iron skillets straight to the table, giving a rustic, cozy vibe that guests always love.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftovers in an airtight container in the fridge. It keeps nicely for up to 3 days, and the flavors only get better as they meld together overnight.

Freezing

This bake freezes well too! Just portion it out into freezer-safe containers before baking or after it’s cooled. When you’re ready to eat, thaw overnight in the fridge and reheat gently in the oven or microwave, adding a splash of water if needed.

Reheating

I like reheating leftovers covered in the oven at 180℃ for about 15 minutes to keep the orzo creamy and the meatballs juicy. Microwaving works in a pinch—just add a tiny splash of water and cover to avoid drying out.

FAQs

Can I use homemade meatballs for this Meatball Orzo Bake {One Pot} Recipe?

Absolutely! Homemade meatballs work wonderfully. Just make sure they’re partially cooked or firm enough to hold their shape during the initial 10-minute bake before adding the liquids. This helps prevent them from falling apart while cooking the orzo.
Is it okay to substitute orzo with another pasta?

You can substitute orzo with small pasta like acini di pepe or even small shells. Just keep in mind that cooking times may vary, so check regularly to avoid over- or undercooking.
How spicy is the bake with chili flakes?

The chili flakes add a gentle warmth, not overpowering heat. If you prefer milder flavors, feel free to reduce or skip them. You can always sprinkle them on top later if you want a bit more kick.
Can I make this recipe vegetarian?

Yes! Replace meatballs with plant-based meatballs, or try pan-fried tofu cubes or mushrooms for a vegetarian twist. The orzo bake will still be just as delicious and comforting.

Final Thoughts

This Meatball Orzo Bake {One Pot} Recipe holds a special place in my dinner rotation because it’s the ultimate combination of ease and unforgettable flavor. I’ve lost track of how many times this has saved my weeknight dinners, pleasing both picky eaters and hungry adults in one go. Give it a try—you’ll love how straightforward and delicious it is, and maybe it’ll become that go-to comfort meal you reach for, just like I do.