Cheesy Meatball Orzo Bake – Dinner Done!

Cheesy Meatball Orzo Bake – Dinner Done!

Enjoy a quick weeknight meal with this cheesy baked orzo featuring tender chicken meatballs and sweet cherry tomatoes.

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Prep Time 40 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 650 kcal

Ingredients

  

• 16 ounces DeLallo orzo
• 3 cups vegetable or chicken broth
• 2 cups ready-to-serve tomato soup
• 2-3 cups premade chicken meatballs
• 1 pint cherry tomatoes, halved
• 1/2 cup Parmesan cheese
• 1 clove garlic
• 2 tablespoons butter
• fresh basil for topping
• DeLallo Private Reserve Olive Oil for topping

Instructions

 

• Preheat oven to 425°F (220°C). Pour orzo, broth, tomato soup, meatballs, and halved cherry tomatoes into a 9×13 inch baking dish. Stir to combine.
• Bake for 25 minutes. Stir and check orzo texture. If needed, bake for another 10 minutes until orzo absorbs liquid. Fluff with a fork; tomatoes will release juices.
• Stir in Parmesan cheese, minced garlic, and butter until melted and combined.
• Top with fresh basil leaves and a drizzle of olive oil.
• Serve immediately and enjoy the creamy, cheesy goodness!

Notes

– Ensure your cherry tomatoes are halved to release their juices easily.
– Use good quality pre-made meatballs to save time, or make your own.
– Don’t overcook the orzo; it will continue to absorb liquid as it sits.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword meatball orzo bake

The technique that makes it

What makes this Cheesy Meatball Orzo Bake work is a simple yet effective cooking method: braising the orzo directly in the flavorful liquid. Unlike traditional pasta dishes where orzo is boiled separately, here it absorbs the rich tomato soup and broth as it cooks. This process, often referred to as a ‘one-pot’ or ‘braised’ pasta method, is crucial for achieving the perfect creamy texture. The starch released from the orzo as it softens emulsifies with the liquid, creating a naturally thickened sauce without the need for heavy cream or a separate roux. The key is to ensure the liquid-to-orzo ratio is correct and that the orzo is fully submerged. Cooking it covered allows the steam to circulate and cook the pasta evenly, while the residual heat after removing from the oven continues the cooking process, ensuring the orzo is tender and the sauce is luxuriously thick. The addition of butter and Parmesan cheese at the end further enhances the creaminess and adds a savory depth.

Troubleshooting

• Orzo is undercooked and dry: If the orzo still has a bite and the liquid has evaporated, add another 1/2 cup of warm broth or water, stir, cover, and return to the oven for an additional 10-15 minutes. Ensure the orzo was fully submerged initially.
• Orzo is mushy or overcooked: This usually happens if it’s over-stirred during cooking or cooked for too long. Unfortunately, overcooked orzo cannot be salvaged. For future attempts, reduce the cooking time slightly or ensure you’re using the specified amount of liquid.
• Sauce is too thin: If the sauce remains watery after the bake, remove the lid and cook on the stovetop over medium-low heat for a few minutes, stirring gently, until it reaches your desired consistency. The residual heat and starch will help thicken it.
• Meatballs are dry: Ensure you are using good quality, pre-cooked meatballs. If they seem dry, you can add them in the last 10-15 minutes of baking to prevent overcooking, or ensure they are well-coated in the sauce.

Substitutions

• Orzo: Ditalini, small shells, or other small pasta shapes can be used. Cooking times may vary, so check for doneness. The texture will be slightly different, but the flavor profile should remain similar.
• Premade Meatballs: You can substitute with homemade meatballs, ensuring they are fully cooked before adding. Vegetarian meatballs or even crumbled Italian sausage (cooked separately first) are also viable options for a different flavor.
• Tomato Soup: A good quality marinara sauce can be used, but you may need to adjust the liquid. Use about 2 cups of marinara and supplement with additional broth to reach the required liquid volume, ensuring a balanced flavor.
• Broth: Chicken broth provides a richer flavor, but vegetable broth is excellent for a vegetarian version or if you prefer a lighter taste. Water can be used in a pinch, but it will result in a less flavorful dish.

Pro tips

• Ensure your cherry tomatoes are halved to release their juices easily.
• Use good quality pre-made meatballs to save time, or make your own.
• Don’t overcook the orzo; it will continue to absorb liquid as it sits.

Try this incredibly satisfying baked orzo with meatballs for a stress-free and delicious meal. Adjust toppings as desired for a personalized touch.

Try this next: Juicy Chicken Meatballs with Peppers & Orzo

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