Spinach and Meatball Orzo (40 Minutes)

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Orzo pasta with meatballs and tomato sauce is a comforting and flavorful dish that’s perfect for any meal.

The tender meatballs and orzo pasta are enveloped in a rich tomato sauce, and the fresh spinach leaves added just before serving provide a vibrant, fresh touch.

This dish is easy to make and sure to become a family favorite so let’s get started!

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the meatballs:

  • 1 lb ground beef or ground turkey
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

For the tomato sauce:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 1/4 cup fresh basil leaves, chopped

For the pasta:

  • 1 1/2 cups orzo pasta
  • 4 cups chicken or vegetable broth
  • 2 cups fresh spinach leaves

Instructions

  1. Prepare the meatballs (10 minutes): In a large bowl, combine the ground beef or turkey, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter.
  2. Cook the meatballs (10 minutes): In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs and cook until browned on all sides and cooked through, about 7-10 minutes. Remove the meatballs from the skillet and set aside.
  3. Prepare the tomato sauce (10 minutes): In the same skillet, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant. Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring the sauce to a simmer and cook for about 10 minutes, allowing the flavors to meld.
  4. Cook the orzo pasta (10 minutes): While the sauce is simmering, bring the chicken or vegetable broth to a boil in a large pot. Add the orzo pasta and cook according to the package instructions until al dente. Drain and set aside.
  5. Combine and simmer (5 minutes): Add the cooked meatballs to the tomato sauce and simmer for an additional 5 minutes to heat through. Stir in the chopped fresh basil.
  6. Assemble the dish (2 minutes): In a large serving bowl, combine the cooked orzo pasta with the meatballs and tomato sauce. Just before serving, gently fold in the fresh spinach leaves until they are slightly wilted.
  7. Serve (2 minutes): Serve the orzo pasta with meatballs and tomato sauce immediately. Enjoy this comforting and delicious dish with a side of crusty bread or a green salad.

Notes

For a richer flavor, you can add a splash of red wine to the tomato sauce while it’s simmering. This dish can be prepared ahead of time and reheated before serving, making it perfect for meal prep.

The addition of fresh spinach just before serving adds a lovely freshness and color to the dish. Enjoy this hearty and satisfying orzo pasta with meatballs and tomato sauce as a family favorite!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 10g
  • Sodium: 850mg
  • Fat: 25g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 120mg

Pair this with...

Herbed Garlic Bread

Grab a fresh baguette or loaf of Italian bread and slice it as desired. In a bowl, mix together softened unsalted butter, finely minced garlic (the more, the merrier, but about 3-4 cloves should do), a good pinch of salt, and chopped fresh herbs. Parsley and basil are classics, but don't hesitate to throw in some oregano or rosemary if you're feeling adventurous. Spread this aromatic butter mix generously over the cut sides of your bread. Pop it under the broiler in your oven for about 2-4 minutes, or until the edges are golden and the butter is bubbling and fragrant. Keep a close eye on it, as broiling can quickly go from perfectly toasted to charred! Once done, slice it up and serve.

Lemony Arugula Salad

Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

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