One Pot Mini Meatball Orzo

1. Prep

In a bowl, combine breadcrumbs and milk, letting them soak until the breadcrumbs are fully saturated. Add in the ground beef, egg, half of the parmesan and all of the garlic powder, dried oregano, and a pinch of salt and pepper. Mix until just combined—do not overwork to keep the meatballs tender. Form the mixture into small, bite-sized meatballs, about the size of a teaspoon.

2. Sear Protein

Heat olive oil in a medium pan over medium-high heat. Add mini meatballs to the pan and sear them until they're browned on all sides but not cooked through, about 3-4 minutes. Remove meatballs from the pan and set aside.

3. Add Aromatics

In the same pan, lower the heat to medium, and add the sliced garlic. Cook with a pinch of salt until the garlic is fragrant and just turning golden, about 1-2 minutes—be careful not to let it brown too much to avoid bitterness.

4. Caramelize Paste

Stir in the crushed San Marzano tomatoes and cook for another 2 minutes, allowing the tomato to reduce slightly and deepen in flavor.

5. Cook Orzo

Add the orzo to the pan, stirring to coat with the aromatic tomato and garlic mixture. Pour in the chicken stock and bring the mixture to a simmer. Cook, stirring occasionally, until the orzo is tender and the liquid has reduced to a creamy consistency, about 10-12 minutes.

6. Finishing Ingredients

Return the meatballs to the pan, nestling them into the orzo. Simmer for an additional 5 minutes or until the meatballs are fully cooked. Remove from heat, and stir in the microplaned Parmesan cheese and torn basil leaves, reserving some basil for garnish.