Description
A hearty and flavorful one-skillet dish featuring juicy Greek-style meatballs served with tender orzo pasta in a savory tomato sauce.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 small onion, chopped
- 1 cup orzo pasta
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, parsley, Parmesan, egg, garlic, oregano, salt, and pepper. Mix well and form into small meatballs.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides. Remove and set aside.
- In the same skillet, add remaining 1 tbsp olive oil and sauté the chopped onion until translucent.
- Stir in the orzo and cook for 1-2 minutes until slightly toasted.
- Add diced tomatoes, chicken broth, cinnamon, and paprika. Stir to combine.
- Return meatballs to the skillet, nestling them into the orzo mixture. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes or until orzo is tender and meatballs are cooked through.
- Remove from heat, sprinkle with feta cheese and fresh parsley if desired. Serve warm.
Notes
- You can use ground lamb instead of beef for a more traditional flavor.
- Adjust spices to taste if you prefer more heat or a more robust herb profile.
- Leftovers can be stored in the fridge for up to 3 days.