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Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
45 mins
Cal/Serv:
544
If it were up to me, the meatball sub would be at the very top of the food pyramid. It's simply the king of sandwiches. So why not re-create all the warmth, heartiness, and flavor of the meatball sub in a simple one-pot pasta dish? This meatball Parm orzo has all the makings of your favorite go-to weeknight meal. It only uses one pot and involves barely any chopping, and it's certainly a crowd-pleaser.
I used whole peeled tomatoes rather than pre-crushed, which might seem like an extra step, but I promise will only take one minute of your time and will result in a much smoother, much more delicious sauce. Bring this one-pot dish to your next potluck, weeknight dinner date, or family meal. It will surely be just as beloved as the meatball Parm sub himself.
Did you try this recipe? Let us know what you think below!
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Ingredients
Meatballs
- 1 lb.
ground beef
- 1
large egg
- 1 oz.
Parmesan, finely grated (about 1/2 c.)
- 1/4 cup
Italian bread crumbs
- 2 Tbsp.
chopped fresh basil
- 1 Tbsp.
heavy cream
- 1 tsp.
Italian seasoning or dried oregano
- 1/4 tsp.
crushed red pepper flakes (optional)
Kosher salt
Freshly ground black pepper
- 2 Tbsp.
extra-virgin olive oil
Sauce & Pasta
- 1
(28-oz.) can whole peeled tomatoes
- 1/2 tsp.
Italian seasoning
Kosher salt
Freshly ground black pepper
- 10 oz.
orzo (about 1 1/4 c.)
- 1 Tbsp.
unsalted butter
- 1 1/2 oz.
Parmesan, finely grated (about 3/4 c.), divided
- 1/2 cup
shredded mozzarella
Fresh basil leaves, for serving
Directions
Meatballs
- Step 1In a large bowl, combine beef, egg, Parmesan, bread crumbs, basil, cream, Italian seasoning, and red pepper flakes (if using); season with salt and black pepper. Using a wooden spoon or your hands, mix until well combined. Using a large cookie scoop or spoon, portion mixture into 15 meatballs (about 3 Tbsp. each).
- Step 2In a large ovenproof skillet over medium-high heat, heat oil until shimmering. Cook meatballs, turning occasionally, until browned on all sides, 5 to 7 minutes.
Sauce & Pasta
- Step 1Turn on broiler. In a large bowl, crush tomatoes with your hands or a potato masher.
- Step 2Add tomatoes and their juices, Italian seasoning, and 3 c. water to meatballs; season with salt and black pepper and bring to a simmer. Cook, stirring occasionally, until warmed through, about 5 minutes. Transfer meatballs to a large plate. Add orzo to sauce and cook, stirring occasionally, until al dente, 8 to 10 minutes.
- Step 3Stir in butter and 1/2 c. Parmesan until melted. Return meatballs to skillet and top with mozzarella and remaining 1/4 c. Parmesan.
- Step 4Broil, watching closely, until cheese is melted, 2 to 3 minutes. Top with basil.
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