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One Pan Greek Baked Orzo With Meatballs Recipe
Ash Tyrrell

One Pan Greek Baked Orzo With Meatballs Recipe

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.
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Prep Time 5 minutes
Cook Time 55 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. 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.