Meatballs with Orzo and Italian Vegetables

Elevate your weeknight dinners with this one-pan wonder: Meatballs with Orzo and Italian Vegetables. Juicy, tender beef meatballs seasoned with Parmesan, garlic, and oregano are seared to perfection before being nestled into a vibrant medley of zucchini, red bell pepper, and cherry tomatoes. The dish comes together as the orzo pasta absorbs the rich broth, creating a creamy, risotto-like base infused with Mediterranean flavors. Finished with fresh spinach and optional basil for a pop of freshness, this hearty and wholesome recipe is ready in under an hour and perfect for busy evenings. Easy to make, irresistibly delicious, and packed with colorful veggies, it's a comforting crowd-pleaser that hits all the right notes.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Ground beef
• 100 grams Breadcrumbs
• 50 grams Grated Parmesan cheese
• 1 large Egg
• 3 cloves Garlic, minced
• 1 teaspoon Dried oregano
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 3 tablespoons Olive oil
• 250 grams Orzo pasta
• 750 milliliters Chicken or vegetable broth
• 1 medium Zucchini, diced
• 1 medium Red bell pepper, diced
• 200 grams Cherry tomatoes, halved
• 100 grams Spinach, fresh
• 10 leaves Basil, fresh (optional for garnish)

Directions

Step 1

In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, 1 teaspoon of salt, and black pepper. Mix well until thoroughly combined.

Step 2

Using clean hands, shape the meat mixture into small meatballs, roughly 1 inch in diameter. Set aside on a plate.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, searing them on all sides until browned, about 5 minutes. The meatballs don't need to be fully cooked at this stage. Remove the browned meatballs from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the diced zucchini, red bell pepper, and cherry tomatoes. Sauté for 4-5 minutes until the vegetables begin to soften.

Step 5

Add the orzo pasta and stir for 1 minute to lightly toast it. Then, pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the skillet.

Step 6

Return the meatballs to the skillet, nestling them into the orzo mixture. Bring the liquid to a gentle simmer, cover the skillet with a lid, and cook for 12-15 minutes. Stir occasionally to prevent the orzo from sticking, and ensure the meatballs cook through.

Step 7

Once the orzo is tender and the meatballs are fully cooked, stir in the fresh spinach. Let it wilt for 1-2 minutes.

Step 8

Taste the dish and season with the remaining 0.5 teaspoon of salt or more if needed.

Step 9

Garnish with fresh basil leaves if desired and serve hot. Enjoy your Meatballs with Orzo and Italian Vegetables!

Nutrition Facts

Serving size	(2398.7g)

Amount per serving	% Daily Value*
Calories	3274.9

Total Fat 166.9g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 6.1g
Cholesterol 623.5mg	0%
Sodium 9456.8mg	0%
Total Carbohydrate 298.8g	0%
Dietary Fiber 26.6g	0%
Total Sugars 27.8g
Protein 170.7g	0%

Vitamin D 53.8IU	0%
Calcium 929.6mg	0%
Iron 26.9mg	0%
Potassium 3250.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 20.2%

Carbs: 35.4%