One-Pot Orzo and Meatballs in a Rich Tomato Sauce

This one-pot dish allows the orzo to absorb all the wonderful flavours of both the rich tomato sauce and the meatballs.

Meal Prep


  • Start by grabbing a large shallow sauté dish, pot or pan - big enough to cook the whole dish in.
  • Prepare and cook the meatballs, then set them aside.
  • Prepare the orzo.
  • Return the meatballs into the pan with the orzo.
  • Cook for 10-15 minutes,
  • Serve topped with fresh parsley and parmesan.


  • Toasting the orzo in the oily onion and garlic mixture before adding any moisture gives the pasta a nutty taste adding more depth and richness to the dish.

Meal prep guide - if you followed the meal prep guide you would have already made the meatballs.

‍This recipe serves four, if you’re cooking for two simply halve the recipe.



  • 500g beef mince
  • ½ cup breadcrumbs
  • 1 small shallot (finely chopped)
  • 1 egg (lightly beaten)
  • 2 Tbsp fresh herbs or 1 Tbsp dried (we used rosemary, oregano and thyme)
  • Olive oil
  • Salt and pepper


  • 1 brown onion (finely diced)
  • 3 garlic cloves (crushed)
  • 2 tsp oregano
  • 1 ½ cups orzo
  • 2 x 400g tinned crushed tomatoes
  • 1 ½ cups water
  • Olive oil
  • Salt and pepper
  • ⅓ cup fresh parsley (finely chopped)
  • Parmesan


  • 1 broccoli or 250g (1 bag) broccolini (1cut into bite size florets)
  • ½ bag kale (roughly torn)
  • 1 garlic clove (crushed)
  • Butter or olive oil
  • Salt and pepper
  1. Start by grabbing a large shallow sauté dish, pot or pan - big enough to cook the whole dish in.
  1. In a medium-size mixing bowl, combine the mince, breadcrumbs, shallot, herbs and salt and pepper. Mix well (we find it best to do this with our hands), add the lightly beaten egg and continue to mix.
  1. Once the mixture is combined, roll into meatballs just a bit smaller than a golf ball size.
  1. Add a generous amount of olive oil to the sauté dish over medium-high heat (the same pan that you’ll cook the orzo in). Cook the meatballs for 2-3 minutes on each side until they are golden brown but not fully cooked. Remove from the pan and set aside. Note you may need to do this in batches.
  1. Reduce the heat slightly and add the onion to the same pan. Add a pinch of salt and a little more oil if you need; cook for 5 minutes or until the onions are soft and translucent.
  2. Add the garlic and oregano and cook for a minute or so. Add the orzo, stir to coat in the oily onion and garlic mixture and toast for 2-3 minutes until golden.
  1. Add the crushed tomatoes and water stir well and bring to a simmer. Add the meatballs and then reduce the heat to low.
  1. Cook the orzo for 15-20 minutes, stirring often to prevent the orzo from burning or sticking to the bottom of the dish. The dish is done when the sauce has thickened and the pasta is al dente.

  2. When the orzo is about 5 minutes away - start cooking the greens. Add the broccoli to a medium pan along with ⅓ -½ cup of water, bring to the boil allowing the water to evaporate and steam the broccoli. Once the water has evaporated, add about 1 Tbsp of butter or olive oil to the pan along with the kale and crushed garlic. Cook over medium-high heat for another minute or until the kale has wilted.

  3. Serve the orzo and meatballs topped with fresh parsley and parmesan.  


  • You could serve the orzo long side some peppery rocket or crunchy cos salad with our basic dressing.


  • For a vegetarian option serve with our black bean meatballs. Bake these meatballs and add to the orzo, once the orzo has cooked.


  • Swap out the water for stock.