Name: Meatball Orzo Bake (One Pot) Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-inspired
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 after comfort food that doubles as a quick, hassle-free dinner, this Meatball Orzo Bake (One Pot) Recipe is an absolute game changer. Imagine juicy meatballs, tender orzo pasta, and vibrant broccoli all cooked together in one pot, layered with smoky spices and melty mozzarella cheese. It’s cozy, bursting with flavor, and best of all, hands-off once it’s in the oven—making it perfect for busy weeknights when you want something hearty but simple.

🤍

Why You’ll Love This Recipe

One-Pot Wonder: Everything cooks in a single dish, cutting down on clean-up and keeping things easy.
Balanced & Flavorful: The combination of meatballs, smoky paprika, chilli flakes, and fresh broccoli creates a delicious, well-rounded plate.
Quick & Convenient: Ready in about 30 minutes, this recipe is perfect when you want a satisfying meal fast.
Family-Friendly: My family goes crazy for this bake—they love the gooey mozzarella topping and tender meatballs.

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 beautifully together to create a comforting, hearty dish that doesn’t require a million steps or complicated prep. When I shop for this recipe, I look for good quality meatballs and fresh broccoli to keep the flavors bright and satisfying.

Olive oil: Adds a silky richness and helps toast spices slightly for extra depth.
Meatballs: Choose your favorite kind—beef, pork, or even a blend. Pre-cooked ones make this recipe even quicker!
Onion: Gives that essential savory base flavor; I prefer yellow onions for their gentle sweetness.
Garlic cloves: Freshly chopped for bright aroma and flavor.
Broccoli: Adds a healthy crunch and a pop of color that balances the richness.
Chili flakes: Just enough to give a subtle, warm heat—adjust to your spice tolerance.
Sweet smoked paprika: The secret weapon for smoky, slightly sweet flavor that lifts the whole dish.
Dried orzo: This tiny rice-shaped pasta soaks up all the sauce beautifully.
Passata: Smooth and flavorful, it makes a light tomato base without chunks.
Vegetable stock: Adds savory depth and keeps everything juicy as the orzo cooks.
Mozzarella: For that irresistible, gooey cheesy layer on top.
Sea salt and freshly ground black pepper: To season perfectly at every stage.

📝

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 how flexible this Meatball Orzo Bake (One Pot) Recipe is—you can make it your own with just a few tweaks. Play around with veggies or swap the meatballs to suit your preferences or dietary needs.

Swap the meat: Tried turkey or chicken meatballs instead? They work wonderfully and lighten the dish a bit without losing flavor.
Veggie boost: Adding mushrooms or bell peppers is my go-to for a little extra texture and nutrients—just toss them in with the broccoli.
Make it spicy: If you like heat, increase the chili flakes or add a dash of hot sauce before baking.
Dairy-free option: Replace mozzarella with your favorite vegan cheese or nutritional yeast for a cheesy flavor without the dairy.

How to Make Meatball Orzo Bake (One Pot) Recipe

Step 1: Prep and Roast the Meatballs & Veggies

Start by preheating your oven to 200℃ fan/220℃/Gas Mark 7/400°F. Toss the meatballs, chopped onion, garlic, broccoli, chili flakes, smoked paprika, olive oil, and some sea salt and black pepper in your baking dish. Make sure everything gets a nice coating so those spices can really infuse. Pop it uncovered into the oven for 10 minutes. This step kick-starts the cooking and roasts the veggies nicely so they aren’t soggy later—definitely don’t skip!

Step 2: Add Orzo, Passata, and Stock – Then Bake Covered

After 10 minutes, take the dish out and stir in the dried orzo, passata, and vegetable stock. This is when the magic really happens: the orzo absorbs all those meaty, smoky flavors as it bakes. Cover the dish tightly with a lid or foil to trap steam, and bake again for 15-25 minutes. Check at 15 minutes because orzo cooking times vary by brand (I learned the hard way!). If it’s still firm, give it more time. If it seems dry, just add a splash of water to keep it moist.

Step 3: Add Cheese and Finish Baking

Finally, sprinkle the shredded mozzarella over the top and return the dish to the oven uncovered for another 5 minutes. This melts the cheese into a golden, bubbly blanket that your family will absolutely love. The orzo should be tender but not mushy—perfectly soaking up all those flavors.

👨‍🍳

Pro Tips for Making Meatball Orzo Bake (One Pot) Recipe

Pick the Right Meatballs: I usually go for pre-cooked meatballs to save time and ensure they stay juicy inside while baking.
Monitor the Orzo: Orzo brands differ, so keep an eye after 15 minutes to avoid overcooking; add water if it looks dry.
Use a Tight Cover: Covering the dish well traps steam which cooks the orzo evenly and keeps the bake moist and creamy.
Let it Rest Before Serving: Give it 5 minutes outside the oven so flavors settle and the bake firms up a bit for easier serving.

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 top mine with a sprinkle of fresh parsley or basil if I have it on hand—it adds a burst of fresh color and aroma. A little grated Parmesan over the cheese helps bring another layer of savory goodness too. Sometimes I add a drizzle of good olive oil right before serving for that final silky touch.

Side Dishes

Since this bake is pretty filling, I like to keep sides light—think a crisp green salad with lemon dressing or some roasted veggies. Garlic bread or warm crusty bread also pairs beautifully if you want to scoop up every last bit of sauce.

Creative Ways to Present

For date nights or special dinners, I serve this Meatball Orzo Bake in individual ramekins topped with fresh herbs and a tiny dollop of ricotta for decadence. It’s fun to plate with a side of sautéed greens and a glass of red wine for an elevated but simple meal.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftovers into an airtight container and store them in the fridge for up to 3 days. The flavors deepen overnight, though the orzo can soak up more sauce and become thick, so you might want to loosen it up a bit when reheating.

Freezing

This recipe freezes well! I portion it into freezer-safe containers before baking the final cheese layer (which I add fresh after reheating). When you’re ready to enjoy, thaw overnight and bake with cheese on top until bubbly and hot.

Reheating

Reheat gently in the oven at 180℃ (350°F) covered with foil to avoid drying out, or microwave with a splash of water to keep it creamy. Add your mozzarella topping at the end for that fresh melt or sprinkle cheddar for a twist.

FAQs

Can I use fresh pasta instead of dried orzo in this Meatball Orzo Bake (One Pot) Recipe?

Fresh pasta often cooks faster and releases more starch, which can make the bake very thick or gummy. If you want to use fresh orzo or small pasta, reduce the baking time significantly and add extra liquid if needed to keep it saucy and prevent drying out.
What type of meatballs work best for this recipe?

Pre-cooked meatballs are a time-saver, but raw meatballs will work too—just make sure to increase the initial baking time to fully cook them through. You can use beef, pork, chicken, or even plant-based meatballs depending on your preference.
How spicy is the Meatball Orzo Bake, and can I adjust it?

The recipe has a gentle warmth from the chilli flakes and smoked paprika, so it’s not overwhelmingly spicy. Feel free to reduce or increase the chilli flakes according to your taste. For kids or spice-sensitive eaters, you can leave them out entirely.
Can I make this recipe gluten-free?

To make a gluten-free version, swap the orzo with a gluten-free pasta or even small gluten-free rice. Just ensure your meatballs and stock are also gluten-free to keep it safe and delicious.

Final Thoughts

This Meatball Orzo Bake (One Pot) Recipe has quickly become one of my favorite easy dinners to pull together, especially when I want something mouthwatering without fuss. I love how it feels homemade yet so comforting—like it’s been slow-cooked to perfection, even though it’s ready in about half an hour. Give it a try and I bet you’ll find yourself coming back to it on busy nights. Trust me, your family will thank you for it!

Meatball Orzo Bake (One Pot) Recipe