Baked Meatballs with Orzo in Roasted Pepper Sauce

When I first made this Baked Meatballs with Orzo in Roasted Pepper Sauce, I was looking for something that felt like a hug in a bowl but didn’t require washing every pan in my kitchen.

The moment the aroma of roasted peppers and garlic hit the air, I knew I had stumbled upon something special. It’s incredibly satisfying to watch the meatballs and orzo cook together in that vibrant, bubbly sauce, soaking up every bit of flavor.

This recipe has quickly become my go-to for busy weeknights when I crave comfort food that tastes like I spent hours at the stove.

It strikes the perfect balance between hearty and sophisticated, making it a winner for both family dinners and casual entertaining.

Ingredients

This recipe relies on building layers of flavor with simple, high-quality ingredients. Here is what you will need to bring this one-pan wonder to life.

• 1 can (15 oz) crushed tomatoes: This forms the base of the sauce; using crushed tomatoes provides a great texture that isn’t too smooth but still coats the pasta well.
• 1 small jar (10 oz) roasted bell peppers: Drain the liquid before using. These add a smoky sweetness that you just can’t get from fresh peppers without roasting them yourself.
• 1 cup chicken broth: This thins the sauce just enough to cook the orzo perfectly while adding a savory depth.
• 2 tbsp tomato paste: A concentrated burst of umami that deepens the tomato flavor and gives the sauce a rich, dark color.
• 3 tbsp breadcrumbs: These help bind the meatballs and keep them tender by holding onto moisture.
• 2 tbsp milk: Used to soak the breadcrumbs, creating a “panade” that ensures your meatballs stay soft and juicy.
• 1.1 pounds ground beef: I prefer a mix with a little fat (like 85/15) for the best flavor, but leaner beef works too since we bake them in sauce.
• 4 garlic cloves (divided): One clove goes into the meatballs for a spicy bite, and the rest are sautéed for the sauce base. Fresh is always best!
• 1 egg: The essential binder that keeps your meatballs from falling apart while they simmer and bake.
• 3 tbsp ricotta cheese: This is my secret weapon for light, airy meatballs. It adds creaminess and prevents them from becoming dense.
• 1 tsp smoked paprika (divided): Used in both the meat and the sauce, this spice echoes the smoky flavor of the roasted peppers.
• 1 tsp dried oregano (divided): An earthy herb that pairs classic Italian flavors with the beef and tomatoes.
• 1 tsp ground cumin: Just for the meatballs; it adds a subtle warmth that makes them taste incredibly savory.
• 6 tbsp olive oil (divided): You’ll need this for browning the meatballs and sweating the vegetables.
• 1 shallot, finely chopped: Shallots offer a milder, sweeter flavor than regular onions, which is perfect for this delicate sauce.
• 1 eggplant, diced: The eggplant acts like a sponge, soaking up the sauce and becoming melt-in-your-mouth tender.
• 7 ounces orzo: This tiny, rice-shaped pasta cooks quickly and releases starch to naturally thicken the sauce into a creamy consistency.
• 5 ounces grated mozzarella: Freshly grated mozzarella melts infinitely better than the pre-bagged kind, giving you that perfect cheese pull.
• Dried spices (thyme, basil, chili flakes): A teaspoon of each to round out the sauce’s herbal profile and add a gentle heat.

Note: This recipe yields approximately 4 servings.

Variations

While this recipe is delicious as written, it is also very flexible if you have different dietary needs or ingredients on hand.

• Meat Alternatives: Swap the ground beef for ground turkey or chicken for a lighter version. Just be careful not to overcook it, as poultry has less fat.
• Dairy-Free: You can replace the ricotta in the meatballs with a splash of heavy cream substitute or almond milk, and skip the mozzarella on top or use a vegan cheese alternative.
• Veggie Swap: If you aren’t a fan of eggplant, diced zucchini works wonderfully. Add it a little later in the cooking process since it cooks faster than eggplant.
• Gluten-Free: Use gluten-free breadcrumbs for the meatballs and swap the orzo for a gluten-free rice-shaped pasta or even quinoa (adjust cooking liquid slightly).

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 40 minutes
• Total Time: 50 minutes

Equipment You Need

• High-Speed Blender: Essential for blending the roasted peppers, broth, and tomatoes into a smooth, cohesive sauce base.
• Large Oven-Proof Skillet or Dutch Oven: You need a pan that can go from the stovetop directly into the oven to keep this a true one-pan meal.
• Chef’s Knife: For dicing the eggplant, chopping the shallot, and mincing the garlic efficiently.
• Mixing Bowl: Needed for combining the meatball ingredients without making a mess.

How to Make Baked Meatballs with Orzo in Roasted Pepper Sauce?

Prepare the Sauce and Meatball Base

Start by combining the crushed tomatoes, chicken broth, drained roasted peppers, and tomato paste in a blender. Blitz everything until it is completely smooth and set it aside. In a large bowl, mix the breadcrumbs and milk and let them sit for about five minutes; this hydrates the crumbs so they keep the meat tender.

Form and Brown the Meatballs

Add the ground beef, egg, minced garlic, ricotta, and spices (cumin, paprika, oregano) to the soaked breadcrumbs. Use your hands to mix gently until just combined—overworking the meat makes it tough—and roll them into balls about the size of two tablespoons. Heat olive oil in your skillet over medium heat and brown the meatballs on all sides, then remove them to a plate (they don’t need to be fully cooked yet).

Cook the Vegetables and Orzo

In the same skillet, add the remaining olive oil and sauté the chopped shallot and garlic for a few minutes until soft and fragrant. Toss in the diced eggplant and cook for about five minutes until it starts to soften and brown slightly. Stir in the uncooked orzo pasta and let it toast in the oil for just one minute to enhance its nutty flavor.

Simmer and Bake

Pour the blended tomato sauce into the skillet along with the remaining herbs and spices, bringing it to a gentle boil before reducing the heat to a low simmer. let it cook for about 8 minutes until slightly thickened, then nestle the meatballs back into the pan and simmer for another 5 minutes. Finally, scatter the grated mozzarella over the top and transfer the skillet to a 400°F (200°C) oven for about 10 minutes until the cheese is golden and bubbly.

Additional Tips for Making this Recipe Better

• I always recommend grating your own mozzarella cheese from a block. The pre-shredded bags have a powdery coating that prevents them from melting into that luscious, gooey layer we want.
• When mixing the meatballs, I wet my hands slightly with water or oil. This stops the mixture from sticking to my skin and makes rolling the balls much faster and cleaner.
• Don’t skip the step of soaking the breadcrumbs in milk. It might seem small, but it is the key difference between a hard, dry meatball and one that is succulent and tender.
• If I notice the sauce getting too thick while the orzo simmers on the stove, I add a splash of extra water or broth. Orzo is thirsty pasta and drinks up liquid quickly!

How to Serve Baked Meatballs with Orzo in Roasted Pepper Sauce?

This dish is visually stunning right in the skillet, so I love to place the whole pan on the table on a trivet for family-style serving. The contrast of the bright red sauce, golden cheese, and green herbs is beautiful.

Garnish generously with fresh thyme or basil leaves to add a pop of color and freshness. Since this is a rich, carb-heavy dish, serve it alongside a crisp green salad with a sharp vinaigrette or some simple steamed green beans to cut through the richness. A slice of crusty bread is also mandatory for mopping up any leftover roasted pepper sauce!

Nutritional Information

Here is a quick look at the nutritional breakdown per serving for this hearty meal.

• Calories: 811 kcal
• Protein: 34g
• Carbohydrates: 55g
• Fat: 51g

Make Ahead and Storage

Refrigerator Storage

This dish stores excellently in the fridge for up to 3 days. Keep it in an airtight container. The orzo will continue to absorb the sauce as it sits, so the leftovers might be a bit thicker but just as delicious.

Freezing Guidelines

You can freeze the cooked dish in a freezer-safe container for up to 2 months. However, note that pasta texture can sometimes become softer after freezing and reheating. Thaw it overnight in the refrigerator before reheating.

Reheating Instructions

To reheat, place the portion in a microwave-safe dish with a splash of water to loosen the sauce, or warm it gently on the stovetop. If using the oven, cover with foil to prevent the cheese from burning before the center is hot.

Why You’ll Love This Recipe?

There are so many reasons this recipe deserves a spot in your regular rotation.

• One-Pan Cleanup: Cooking the vegetables, sauce, pasta, and meat all in one skillet means fewer dishes and less stress after dinner.
• Incredible Texture: The combination of tender meatballs, soft eggplant, and chewy orzo creates a satisfying mouthfeel in every bite.
• Flavor Depth: Using roasted peppers and smoked paprika gives the sauce a complexity that tastes like it simmered all day.
• Crowd-Pleaser: It’s familiar enough for picky eaters (it’s basically pasta and meatballs!) but unique enough to impress guests.