Get ready to fall head over heels for comfort food with Creamy Baked Orzo with Meatballs. This irresistible dish pairs juicy, herby meatballs with tender orzo pasta, all swirled together in a lusciously creamy sauce and crowned with bubbly cheese. It’s a one-pan marvel full of rich flavors and satisfying textures, perfect for weeknight dinners or a cozy meal with friends. Creamy Baked Orzo with Meatballs delivers everything you love in a pasta bake—hearty protein, a blanket of cheese, and just enough green for that fresh finish.

Ingredients You’ll Need

Creamy Baked Orzo with Meatballs Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Baked Orzo with Meatballs starts with simple, everyday ingredients that bring serious flavor and heartiness. Each piece of this puzzle holds a special place, contributing to the dish’s creamy texture, savory depth, or colorful look—and trust me, you don’t want to leave anything out.

Ground beef or turkey (1 pound): Go with your favorite; beef delivers a richer bite, while turkey makes things lighter but still tasty.
Breadcrumbs (1/4 cup): These help keep the meatballs tender and juicy—no dry bites here.
Grated Parmesan cheese (1/4 cup for meatballs, 1/2 cup for topping): Twice the cheesy goodness, adding umami to both meatballs and the bubbly top.
Egg (1): Acts as the all-important binder so your meatballs stay together (and never crumble).
Garlic cloves, minced (2): We’re not shy here—fresh garlic brings big flavor to every bite.
Fresh parsley, chopped (2 tablespoons): Adds brightness and a pop of color to the meatballs.
Dried oregano (1 teaspoon): Gives that classic Italian touch you crave in a pasta bake.
Salt & black pepper (to taste, plus 1/2 teaspoon salt, 1/4 teaspoon pepper for meatballs): Essential for bringing out the best flavors across the dish.
Olive oil (2 tablespoons): For browning the meatballs and adding richness to the skillet base.
Orzo (1 1/2 cups, uncooked): This tiny pasta gets surprisingly creamy when baked—the real secret to the comforting texture.
Chicken or vegetable broth (3 cups): Delivers depth and keeps the orzo gloriously tender.
Heavy cream (1 cup): The base of our decadently silky sauce.
Shredded mozzarella (1 cup): Melts into gooey, golden perfection—classic comfort food!
Baby spinach, chopped (1 cup): Adds freshness and color, balancing those creamy and cheesy notes.
Garlic powder (1/2 teaspoon): Gives the sauce an extra savory kick.
Fresh basil or parsley for garnish: Brings the final touch of color and herby fragrance at serving.

How to Make Creamy Baked Orzo with Meatballs

Step 1: Prep and Mix the Meatball Ingredients

Start by preheating your oven to 375°F (190°C), putting you one step closer to homey comfort. In a large bowl, combine your choice of ground beef or turkey, breadcrumbs, grated Parmesan, egg, minced garlic, parsley, oregano, salt, and black pepper. I use my hands for this—just until it holds together, for the most tender meatballs. Overmixing is the enemy, so keep it light!

Step 2: Roll and Sear Your Meatballs

Now for the fun part—roll your meat mixture into small, bite-sized meatballs. Get a large oven-safe skillet hot with olive oil over medium-high heat, then gently add the meatballs, searing them for 2–3 minutes per side. They don’t need to be fully cooked yet (the oven will handle the rest), just nicely browned for extra flavor. Once seared, scoop the meatballs onto a plate and set aside; keep that delicious fond in the pan!

Step 3: Toast the Orzo

Pour the uncooked orzo into the still-hot skillet. Toast it for 1–2 minutes, stirring often. This brings out a deeper, nuttier flavor in your orzo and ups the overall toastiness of the finished bake. (Plus, it soaks up all the tasty bits left from searing the meatballs.)

Step 4: Build the Sauce and Assemble

Pour in the broth and heavy cream, then sprinkle in the garlic powder. Give everything a good stir and season with more salt and pepper to taste. Nestle those beautiful browned meatballs back into the orzo mixture, evenly distributing them. Sprinkle the chopped spinach across the top—no need to stir, as it will wilt down in the oven magic!

Step 5: Add Cheese and Bake

Blanket your skillet with shredded mozzarella and the rest of the Parmesan. Cover the skillet tightly with foil (or an oven-safe lid if you have one), and bake for 20–25 minutes. The orzo should be tender, the sauce bubbling, and the meatballs fully cooked. For that irresistible golden cheesy crust, remove the foil and broil for an additional 2–3 minutes, keeping a careful eye to prevent burning.

Step 6: Garnish and Serve

Let your Creamy Baked Orzo with Meatballs rest for a minute or two right out of the oven—this gives the sauce time to thicken ever so slightly. Just before serving, shower it generously with fresh basil or parsley. Get ready for oohs and aahs when you bring this beauty to the table!

How to Serve Creamy Baked Orzo with Meatballs

Garnishes

A fresh handful of chopped basil or parsley really transforms Creamy Baked Orzo with Meatballs, giving it color, a little herbal zing, and making each plate feel restaurant-worthy. For a festive touch, add a flurry of extra Parmesan or even a few chili flakes if your crowd likes a little heat.

Side Dishes

This dish is a one-pan meal, but you can truly round things out with a big green salad tossed in a zesty vinaigrette or a basket of warm, crusty garlic bread to mop up every last drop of creamy sauce. Roasted veggies like broccoli or asparagus make a nutritious, colorful pairing alongside your Creamy Baked Orzo with Meatballs.

Creative Ways to Present

For a dinner party spin, serve Creamy Baked Orzo with Meatballs in individual ramekins or mini cocottes—each guest gets their own bubbling cheese-topped portion! It’s also fun to packed the dish picnic-style, reheated in a casserole and scooped hot into bowls for a hearty outdoor meal.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply let Creamy Baked Orzo with Meatballs cool to room temperature, then cover tightly and refrigerate. It stays fresh and delicious for up to 3 days, making it a fabulous option for grab-and-go lunches.

Freezing

You can freeze this dish, too—assemble and bake as usual, then let it cool. Wrap well in foil or transfer to a freezer-safe container. It’ll keep for up to 2 months. Just note that the texture may be a little softer after freezing, but the flavors stay spot-on.

Reheating

To reheat, warm individual portions in the microwave or cover and bake the whole dish at 350°F until bubbly and heated through. Add a splash of broth or cream if the orzo seems a little thick, and don’t forget another sprinkle of fresh herbs before serving.

FAQs

Can I use a different type Main Course

Small shapes like ditalini or pastina could work in a pinch, but orzo is ideal because it absorbs the sauce so beautifully and creates that signature creamy texture in Creamy Baked Orzo with Meatballs. If you try another pasta, keep an eye on baking times and liquid amounts.

How can I make Creamy Baked Orzo with Meatballs lighter?

For a lighter version, swap heavy cream for half-and-half, use ground turkey or chicken for the meatballs, and go a little lighter on the cheese. You’ll still get tons of flavor and a comforting texture.

Is it possible to make this gluten-free?

Absolutely! Use gluten-free panko or breadcrumbs in the meatballs, and look for a trusted gluten-free orzo substitute. Check the labels on your stock and cheese, just to be safe.

Can I add extra vegetables?

Go for it! Chopped bell peppers, mushrooms, or zucchini would all be delicious additions. Just sauté them briefly after toasting the orzo and before adding the liquid, so everything bakes up perfectly tender.

What’s the best way to make ahead for a dinner party?

Assemble the bake up to the point before it goes in the oven, cover, and refrigerate for up to 8 hours. When guests arrive, simply bake as directed (you may need to add 5 extra minutes to the baking time if starting from cold).

Final Thoughts

There’s something so heartwarming about sharing a pan of Creamy Baked Orzo with Meatballs with people you love. It’s unfussy, rewarding, and guaranteed to become a household favorite—so don’t be surprised when it makes another appearance on your table soon!

Creamy Baked Orzo with Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

Author: Emma
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Creamy Baked Orzo with Meatballs is a delicious one-pot meal that combines tender orzo pasta with homemade meatballs in a rich and creamy sauce, topped with melted cheese. This comforting dish is easy to make and perfect for a family dinner or special gathering.

Ingredients

Scale

For the Meatballs:

1 pound ground beef or turkey
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

For the Orzo:

1 1/2 cups uncooked orzo
3 cups chicken or vegetable broth
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup baby spinach, chopped
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh basil or parsley for garnish

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Instructions

Preheat the oven to 375°F (190°C).
Make the Meatballs: Combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Form into meatballs.
Sear the Meatballs: Brown meatballs in a skillet, then set aside.
Prepare the Orzo: Toast orzo in the skillet, add broth, cream, garlic powder, salt, and pepper. Place meatballs in the orzo, top with spinach, cheeses, and bake covered.
Bake: Bake for 20-25 minutes, then broil for a golden top.
Serve: Garnish with basil or parsley and enjoy!