Nigella Orzo Meatballs​​ ​Recipe

This delicious and easy orzo meatball recipe by Nigella is perfect for a cozy, hearty meal. Tender meatballs simmered in a rich tomato sauce with pasta make it a complete dish in one pan. Using simple ingredients, it’s quick to prepare and full of flavor—ideal for weeknight dinners or casual gatherings.

Ingredients Needed:

For the Meatballs:

• 500 grams minced beef
• 1 large egg (lightly beaten)
• 3 x 15ml tablespoons finely chopped fresh flatleaf parsley leaves
• 2 x 15ml tablespoons dried breadcrumbs
• 4 x 15ml tablespoons finely grated Parmesan
• 1½ teaspoons Maldon sea salt flakes
• 2 cloves garlic (peeled and minced)

For the Sauce:

• 2 x 15ml tablespoons regular olive oil
• 1 (approx 150g) onion (peeled and finely chopped)
• 2 x 15ml tablespoons finely chopped fresh flatleaf parsley leaves
• 2 teaspoons dried oregano
• 4 x 15ml tablespoons red vermouth
• 2 x 400g tins chopped tomatoes
• 1½ teaspoons Maldon sea salt flakes
• 275 grams orzo pasta

How To Make Orzo Meatballs​​ ​Recipe:

1. Make the Meatballs: In a large bowl, combine all the meatball ingredients and gently mix with your hands. Shape into small balls, about the size of a cherry tomato or walnut. You should have about 30 meatballs.
2. Prepare the Sauce: Heat olive oil in a large pan over medium heat. Add chopped onion and cook, stirring, until soft (about 10 minutes). Stir in parsley and oregano, cooking for 1 minute. Add vermouth and let it bubble, then add the chopped tomatoes, salt, and 1 liter / 4 cups of water. Bring to a boil, cover, and simmer for 10 minutes.
3. Cook the Meatballs in the Sauce: Gently drop the meatballs into the simmering sauce, spacing them out evenly. Bring the sauce back to a boil, then reduce heat, cover, and let the meatballs simmer for 20 minutes.
4. Add the Orzo: Uncover the pan, add the orzo, and stir. Simmer for 10–15 minutes, stirring occasionally, until the pasta is tender and cooked through.
5. Serve: Serve in shallow bowls, topped with extra parsley and Parmesan cheese.

Recipe Tips:

• Don’t Overmix the Meatballs: Mix the meatball ingredients gently. Overmixing can make the meatballs dense and heavy instead of light and tender.
• Roll Meatballs Evenly: Try to make all meatballs the same size so they cook evenly. This prevents some from being undercooked or overcooked.
• Use Fresh Water in the Sauce: When adding water to the sauce, use cold, fresh water, as it helps with the flavor and consistency.
• Stir the Orzo Frequently: Orzo can stick to the pan, so stir it gently but regularly as it cooks to avoid sticking or clumping.
• Season to Taste at the End: Taste the sauce just before serving and adjust the salt if needed. The flavors deepen as they cook, so a final taste check ensures the best flavor.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover orzo meatballs cool to room temperature. Once cooled, transfer them to an airtight container and refrigerate for up to 3 days.
• Freeze: After the orzo meatballs have cooled to room temperature, place them in an airtight container and freeze for up to 3 months.
• Reheat: Place the orzo meatballs in a pan, add a splash of water or broth, and heat gently on low, stirring occasionally, until heated through.

Nutrition Facts:

• Calories: 396kcal
• Total Fat: 13.3g
• Saturated Fat: 4.7g
• Cholesterol: 26mg
• Sodium: 207mg
• Potassium: 818mg
• Total Carbohydrate: 51.2g
• Dietary Fiber: 2.8g
• Sugars: 7.2g
• Protein: 19.9g

Try More Nigella  Lawson Recipes:

• Nigella Black Pudding Meatballs
• Nigella Pancetta And Peas Orzo
• Nigella Lawson Mushy Peas Recipe