Craving orzo but can’t invest your time in a two-step bake? Creamy chorizo and spinach orzo is a risotto-style dish that is prepared stovetop and on the table in 15 minutes.
Greek meatballs
Locally known as keftedes, Greek meatballs are plump, round mouthfuls of well-seasoned ground meat usually served as a mezze dish with pita, salad and olives. A Greek dream! I love to stuff my meatballs into the pita with tomatoes, cucumbers and hummus or whipped feta dip. So, what makes them Greek? It’s all in the meatball mix. Typically, the meatball itself will be both ground beef and ground pork. Using beef alone will yield a less juicy ball, fyi. Then it’s a question of aromatics. I’ve used dried oregano for its peppery pungency; fresh mint for an uplifting zing; and garlic powder. Finally, I’ve gone a bit rogue and snuck in some feta cheese. Its tangy and salty and everything Greek to me! Biting into one of these balls and getting a salty explosion is just heaven.
Baked orzo
I’m a big fan of baked orzo dishes. Not only does orzo pasta cook super fast, I love the slippery grainy texture that comes from allowing it to absorb every drop of its cooking liquid. If you’ve not experimented with it before, you are in for a treat! And if you love it, one pan lemon chicken orzo should be next on your meal planner. It’s my son’s favourite! Baked orzo recipes begin on the stovetop. This is where the rich base develops its full flavour. I’ve started with sautéing onion with bay and cinnamon for an earthy tone. Then added garlic and red pepper for sweetness, followed by oregano for a reminiscent note of the Greek countryside. Chicken stock and tomatoes provide the cooking liquid for the pasta, which, once boiled, goes into the oven. Next, the meatballs are added to the bake for 10 minutes. And you can’t have a pasta bake without a melted cheese crust! I’ve used the same authentic feta to scatter over the top as went in the meatball mix. Feta doesn’t keep as long as other cheeses, so I like to use it up.
Serving suggestions
This well-rounded one-pan dinner has it all; protein packed meatballs, a sprinkling of calcium rich feta, filling carbs in orzo form, plenty of plants: herbs, onion, garlic, red pepper, and tomato. What more do you need? Well, you know me, and I always need greens on my plate! A leafy green salad would do me, but if you want a bit more bulk Mediterranean farro salad is bursting with nutritious grains, bright zucchini, cherry tomatoes, olives, and capers. And while we’re basking in Greek-inspired delights, why not throw a tzatziki and some flatbreads on the table too?
Storage and leftovers
In my house there might be leftover orzo pasta bake, but there certainly wouldn’t be any meatballs! The leftovers will keep covered in the fridge for 2-3 days. I reheat the pasta on the stovetop with a splash of water, meatballs (if there are any!) go in the microwave, or back in the oven covered with foil to minimise drying out. While the Greek meatballs can be frozen, it won’t do the orzo any favours! But there’s nothing stopping you making up a mega batch of balls for this one and future meals and storing them. For tips on freezing meatballs click over to my meatballs with marsala cream sauce page.
More recipes to try
Creamy Orzo Pasta Primavera Chicken Marsala Fettuccine Creamy Orzo Pasta with Roasted Butternut Squash Tagliatelle with Pancetta, Basil and Mozzarella
