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Baked Meatballs with Orzo in Roasted Pepper Sauce
Ash Tyrrell

Baked Meatballs with Orzo in Roasted Pepper Sauce Recipe

The first time I tried making these baked meatballs with orzo in roasted pepper sauce, I was just experimenting—but it turned out way better than expected.
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Prep Time 10 minutes
Cook Time 38 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • ground beef – I prefer 80/20 for juicier meatballs but lean works too if you’re watching fat.
  • ricotta cheese – this keeps the meatballs soft and moist don’t skip it.
  • breadcrumbs – gives structure; panko or regular both work.
  • egg – helps bind everything together.
  • garlic – fresh is best for bold flavor.
  • smoked paprika – adds warmth and slight smokiness.
  • dried oregano – brings that classic Italian touch.
  • ground cumin – a subtle layer of earthy flavor.
  • crushed tomatoes – forms the base of the sauce.
  • roasted red peppers – sweet and smoky blend beautifully into the sauce.
  • tomato paste – thickens the sauce and deepens the tomato flavor.
  • chicken broth – adds richness and loosens the sauce.
  • orzo pasta – cooks right in the skillet soaks up the sauce perfectly.
  • eggplant – adds texture and helps stretch the meal.
  • shallot – milder than onion and blends smoothly into the sauce.
  • olive oil – for sautéing and richness.
  • mozzarella cheese – for that gooey cheesy topping.
  • fresh thyme – adds herby brightness.

Method
 

  1. Start by blending the crushed tomatoes, roasted red peppers, chicken broth, and tomato paste until the mixture is smooth. Set this aside for later. Then, dice the eggplant into small cubes, finely chop the shallot, and mince the garlic so everything is ready to go when it’s time to cook.
  2. In a bowl, soak the breadcrumbs in a splash of milk for a minute to soften them. Then, add the ground beef, egg, ricotta cheese, garlic, smoked paprika, cumin, and oregano. Gently mix everything with your hands until just combined. Don’t overwork the mixture—this is the secret to tender, juicy meatballs. Shape into small balls, about a tablespoon each.
  3. Heat a bit of olive oil in your oven-proof skillet over medium heat. Once hot, add the meatballs in batches and sear them until browned on all sides. Don’t worry about cooking them through—they’ll finish in the oven. Remove and set them aside on a plate.
  4. Using the same skillet, sauté the shallot and garlic until fragrant. Toss in the diced eggplant with a drizzle of olive oil and cook until softened. Add the orzo and toast it gently for 2–3 minutes—this brings out a nutty depth of flavor. Now, pour in your blended sauce, sprinkle in thyme and a pinch of chili flakes, and bring it all to a simmer.
  5. Carefully return the meatballs to the skillet, nestling them into the sauce. Top everything with shredded mozzarella and transfer the skillet to a preheated oven. Bake at 375°F (190°C) for about 10–12 minutes, or until the cheese is bubbly and golden. Once done, let it cool slightly before serving—it’s worth the wait!

Notes

  • Don’t overcrowd the skillet when searing meatballs—work in batches to get a nice crust.
  • Use freshly shredded mozzarella instead of pre-shredded; it melts way better.
  • Toasting the orzo adds a delicious depth, so don’t skip this step.
  • If the sauce thickens too much while baking, stir in a splash of hot broth before serving.
  • Taste the sauce before baking—you can always adjust the salt or spices to suit your preferences.