Pasta & Noodles Meat & Game

Hearty Sausage Meatball Orzo

A hearty one-pan dish with tender beef sausage meatballs, orzo pasta in a rich tomato sauce, topped with melted mozzarella. Perfect for busy weeknights when you want something satisfying and comforting.

By Ricky Robinson Updated February 3, 2026

This sausage meatball orzo is one of those dishes that takes minimal effort but delivers maximum comfort. You start by rolling the sausage meat into small balls and giving them a quick roast to brown the outside. The browning step is important because it adds flavour and helps them hold their shape when they go into the sauce later.

Once the meatballs are ready, everything comes together in one pan. The onions, peppers, and garlic soften down with oregano, chilli flakes, and paprika, building up layers of flavour. Then the passata, stock, and tomato purée go in, creating a rich tomato base for the orzo to cook in. The orzo absorbs all those flavours as it simmers, turning soft and tender while the liquid reduces.

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Hearty Sausage Meatball Orzo
The key to this dish is letting the orzo cook directly in the tomato sauce so it soaks up all the flavour, rather than boiling it separately in plain water.

A splash of double cream stirred through at the end adds richness and smooths out the sauce, and then the torn mozzarella goes on top. A quick spell under the grill gives the cheese a golden, crispy finish that contrasts nicely with the tender pasta underneath. The fresh basil at the end brings a bit of brightness to cut through all that richness.

This recipe makes enough to feed six to eight people, which is good for when you have got a crowd to feed. It is the sort of meal that works well on a busy weeknight because once everything is in the pan, you can leave it to do its thing without much fussing. Serve it straight from the pan with some crusty bread on the side for mopping up the sauce.

Hearty Sausage Meatball Orzo

Beef Orzo Sausage
Total Time 45 min
Servings 7 servings
Calories 485 cal
Protein 22g

Ingredients

Equipment Needed

  • Large Pan with Lid
  • Grill
  • Oven
  • Baking Sheet

Instructions

  1. 1
    Preheat the oven to 220°C.
  2. 2
    Remove the sausage meat from the skins and roll into small balls, making 4 balls per sausage. Place on a baking sheet, spray with oil and bake for 5-8 minutes to brown. You don't want to cook them through, just colour them. Remove from the oven when browned.
  3. 3
    Heat the olive oil in a large pan over medium heat. Add the onion, red pepper and garlic and cook until soft, about 10 minutes.
  4. 4
    Add the oregano, chilli flakes and paprika and stir together for 1 minute.
  5. 5
    Pour in the passata, beef stock, tomato purée and bay leaf. Give everything a good stir.
  6. 6
    Add the browned meatballs and stir in the orzo. Season with salt and pepper. Stir well, bring to a simmer and reduce the heat to low.
  7. 7
    Cover with a lid and cook for about 10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
  8. 8
    Pour in the double cream and stir well.
  9. 9
    Tear the mozzarella over the top and cook until the cheese has melted. Pop under the grill to give the cheese a nice crispy coating.
  10. 10
    Top with fresh basil and serve.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob with a splash of water or stock to loosen the sauce. The orzo may absorb more liquid as it sits, so add extra liquid when reheating.

Serving Suggestions

Serve straight from the pan with crusty bread for mopping up the sauce. A simple green salad with a sharp vinaigrette makes a good accompaniment to cut through the richness. A grating of Parmesan over the top adds extra depth.

Hearty Sausage Meatball Orzo

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