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Italian baked meatballs and orzo

Published: 6 Feb 20
Updated: 18 Mar 24

Baked until bubbling and layered with gooey mozzarella cheese, our one-pan Italian baked meatballs make the ideal midweek comfort meal to feed a family.

Or try this Turkish-spin on meatballs for something a little different.

Easy
January 2020

Test kitchen approved

Serves 4-6
Hands-on time 20 min, oven time 15-20 min

Baked until bubbling and layered with gooey mozzarella cheese, our one-pan Italian baked meatballs make the ideal midweek comfort meal to feed a family.

Or try this Turkish-spin on meatballs for something a little different.

Nutrition: For 6

Calories: 387kcals
Fat: 16.1g (6.8g saturated)
Protein: 20.2g
Carbohydrates: 38g (5.8g sugars)
Fibre: 4.5g
Salt: 1.4g

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Ingredients

2 tsp olive oil
12 British organic beef meatballs
1 chopped onion,
3 crushed garlic cloves
1 tbsp bruised fennel seeds
150g pitted chopped black olives
2 x 400g tins of chopped tomatoes
250g orzo
125g mozzarella
A pinch of chilli flakes
A small handful of fresh basil leaves

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Method

Heat the oven to 200°C/180°C fan/gas 6. Heat 2 tsp olive oil in a shallow flameproof baking dish (with a lid), then brown 12 meatballs all over. Remove with a slotted spoon and set aside.
Add 1 chopped onion, 3 crushed garlic cloves and 1 tbsp bruised fennel seeds to the dish, then fry for 10 minutes or until softened.
Stir in 2 tsp dried Italian herbs, 150g pitted chopped black olives and 2 x 400g tins of chopped tomatoes, rinsing out each tin with 100ml water and adding to the dish.

Bring the sauce to a simmer, then add the browned meatballs along with 250g dried orzo. Cover with foil and bake for 15-20 minutes or until the orzo is tender and the meatballs are cooked through.
Heat the grill to medium-high. Remove the foil, dot 125g torn mozzarella over the meatballs, then grill until golden and bubbling.
Scatter with a pinch of chilli flakes, a small handful of fresh basil leaves and freshly ground black pepper to serve.