One Pan Greek Baked Orzo With Meatballs Recipe | Easy Dinner
I absolutely loved making this one-pan Greek baked orzo with meatballs for dinner last night. I couldn’t resist sneaking bites straight from the oven before it was fully baked.
The aroma of oregano, mint, and tomato sauce filled my kitchen and made me feel like I was right in a little taverna in Greece. After tasting that juicy meatball paired with orzo soaked in tangy sauce, I knew I had to share it.
This recipe is simple, comforting, and becomes a showstopper on any weeknight table—you can also enjoy a similar cozy vibe with these crockpot Greek chicken meatballs with creamy tomato orzo if you love slow-cooked meals.
Ingredients
Here’s what I used (and why):
For the meatballs
- 450 g (1 lb) ground beef – gives me rich flavor and firmness
- 450 g (1 lb) ground pork – adds fat and juiciness so the meatballs don’t dry out
- 1 egg – to bind everything together
- 1 tsp dried oregano – classic Greek herb for aromatic warmth
- 1 tbsp chopped fresh mint (or ½ tsp dried mint) – for that bright Greek note
- 1 tsp garlic powder – gives garlic flavor without risking burning
- ¾ cup (≈ 75 g) breadcrumbs – absorbs moisture and helps meatballs hold shape
- 1 tsp salt – enhances and balances all the flavors
For the orzo and sauce
- 1 tbsp olive oil – to sauté onion and aromatics
- Salt and pepper – for seasoning throughout
- 1 onion, finely chopped – a mellow sweetness base
- 2 bay leaves – subtle background depth
- 2 cinnamon sticks – adds a hint of warm spice (don’t overdo it)
- 2 cloves garlic, pressed – fresh garlic punch
- 1 tsp dried oregano – continuity with the meatball seasoning
- 1 red pepper (sliced) – sweetness, color, and texture
- 400 g (14 oz) canned chopped tomatoes – the acid and body of the sauce
- 500 ml (2 cups) chicken stock – the cooking liquid for the orzo
- 1–2 tsp salt (to taste) – adjust as sauce develops
- 300 g (1½ cups) orzo pasta – small rice-shaped pasta that bakes well
- 100 g feta cheese, crumbled – salty, tangy topping
Note: several servings
This recipe yields about 8 servings (as stated in the original).
Variations
If you want to tweak or adapt this dish, here are some helpful alternate ideas. For more inspiration beyond Greek flavors, you can browse a range of hearty meals in these dinner recipes that fit every night of the week.
- Dairy-free option: Replace feta with a sprinkle of vegan feta or omit cheese and finish with a drizzle of good olive oil and fresh herbs.
- Lower sodium / lighter version: Use low-sodium stock and reduce added salt; add extra herbs or lemon zest for brightness.
- Flavor enhancers: Add a pinch of red pepper flakes for heat, or stir in some lemon juice or zest just before serving to brighten it.
- Meat alternatives: Use ground lamb instead of beef+pork (for a strong Greek twist), or try turkey or chicken for leaner meatballs.
- Vegetarian version: Replace meatballs with plant-based “meatballs” or grilled marinated vegetables (portobello, zucchini) and skip the meat component.
Cooking Time
Here’s how long everything takes:
- Prep Time: ~ 5 minutes
- Cooking Time: ~ 55 minutes
- Total Time: 1 hour (≈ 60 minutes)
Equipment You Need
- A large ovenproof sauté pan or cast-iron casserole — so you don’t have to transfer.
- A mixing bowl — for combining meatball ingredients.
- A spatula or wooden spoon — for stirring sauce and orzo.
- Measuring cups and spoons — for accurate ingredient quantities.
- A lid (or aluminum foil) — to cover the orzo while baking.
How to Make One Pan Greek Baked Orzo with Meatballs
Prepare the meatball mixture
I begin by combining the ground beef, pork, beaten egg, chopped mint, dried oregano, breadcrumbs, and salt in a bowl. Then I mix gently—just enough so it holds—and shape them into large meatballs (I usually get about 20–21 balls).
Brown the meatballs
I preheat the oven to 180 °C (350 °F). In my ovenproof pan I heat olive oil over high heat and brown the meatballs on all sides until golden, but not fully cooked through. Then I remove them to one side.
Build the sauce and orzo base
In the same pan, I reduce heat and add chopped onion, bay leaves, and cinnamon sticks—letting them soften for about 5 minutes.
Then I add pressed garlic, sliced red pepper, and oregano for a few more minutes. Next, I pour in chopped tomatoes and chicken stock (with a pinch of salt), stir, and bring to a boil.
Add orzo and bake
Once the liquid is boiling, I stir in the orzo. Then I cover the pan and place it into the preheated oven for 20 minutes. At that point, I take off the cover and arrange the browned meatballs over the orzo, then bake uncovered for 10 more minutes.
After that, I sprinkle crumbled feta over the top and return it to the oven for another 7–10 minutes until the cheese melts and the edges bubble.
Additional Tips for Making this Recipe Better
From my own test kitchen experience, I sometimes swap in different meatball styles when I crave variety—like these simple baked Italian oregano meatballs that bring a Mediterranean twist in a different direction.
- I like to use freshly grated breadcrumbs (from day-old bread) when possible—they absorb better and taste better.
- I always pat meatball mixture gently rather than overmixing—that keeps them light and tender.
- I let the dish rest for 10 minutes off heat before serving—the orzo absorbs any remaining liquid and flavors deepen.
- If my oven tends to brown unevenly, I rotate the pan halfway through the final bake period.
- I sometimes sneak in extra herbs like parsley or dill right at the end for freshness.
How to Serve One Pan Greek Baked Orzo with Meatballs
When serving, I like to use a shallow, wide dish or directly from the baking pan to preserve the rustic charm. I top each portion with extra fresh mint or parsley, and drizzle a little olive oil over the feta so it glistens.
A lemon wedge on the side is great: a squeeze just before eating brightens everything. To complete the meal, serve with a crisp green salad, warm pita or crusty bread (to mop up sauce), and perhaps a side of tzatziki.
Nutritional Information
Here’s a rough estimate per serving:
- Calories: 487 kcal
- Protein: 31 g
- Carbohydrates: 37 g
- Fat: 23 g
These figures are approximate and depend on your exact brand of ingredients.
Make Ahead and Storage
Storing (short term)
You can keep leftovers in the refrigerator in a covered container for 2–3 days. The flavors continue melding as it rests.
Reheating / restoring
When reheating, I place the orzo in a pan over low heat, stirring with a splash of water or stock to loosen it. For meatballs, I reheat gently in the microwave or in the oven, covered with foil so they don’t dry.
Freezing
The orzo doesn’t freeze well (it may turn mushy). But you can freeze the meatballs separately. When ready, thaw them and bake into freshly made orzo.
Why You’ll Love This Recipe
Here are some of the reasons I can’t stop making it:
- It’s one-pan comfort—less cleanup, more flavor.
- It offers Greek flavor in a simple format—oregano, mint, feta, tomato.
- It’s versatile—you can adapt meats, go dairy-free, or adjust spice.
- It balances protein, carbs, and veggies—a full, satisfying meal.
- It’s a crowd pleaser—hearty enough for family dinners, elegant enough for guests.
One Pan Greek Baked Orzo With Meatballs Recipe
Ingredients
Method
- I begin by combining the ground beef, pork, beaten egg, chopped mint, dried oregano, breadcrumbs, and salt in a bowl. Then I mix gently—just enough so it holds—and shape them into large meatballs (I usually get about 20–21 balls).
- I preheat the oven to 180 °C (350 °F). In my ovenproof pan I heat olive oil over high heat and brown the meatballs on all sides until golden, but not fully cooked through. Then I remove them to one side.
- In the same pan, I reduce heat and add chopped onion, bay leaves, and cinnamon sticks—letting them soften for about 5 minutes. Then I add pressed garlic, sliced red pepper, and oregano for a few more minutes. Next, I pour in chopped tomatoes and chicken stock (with a pinch of salt), stir, and bring to a boil.
- Once the liquid is boiling, I stir in the orzo. Then I cover the pan and place it into the preheated oven for 20 minutes. At that point, I take off the cover and arrange the browned meatballs over the orzo, then bake uncovered for 10 more minutes. After that, I sprinkle crumbled feta over the top and return it to the oven for another 7–10 minutes until the cheese melts and the edges bubble.
Notes
- I like to use freshly grated breadcrumbs (from day-old bread) when possible—they absorb better and taste better.
- I always pat meatball mixture gently rather than overmixing—that keeps them light and tender.
- I let the dish rest for 10 minutes off heat before serving—the orzo absorbs any remaining liquid and flavors deepen.
- If my oven tends to brown unevenly, I rotate the pan halfway through the final bake period.
- I sometimes sneak in extra herbs like parsley or dill right at the end for freshness.
