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If your family loves cozy pasta dinners, this One-Pot Creamy Orzo & Meatballs is about to become a weekly staple. It’s creamy, comforting, packed with hidden veggies, and comes together in 30 minutes or less — all in one pot for the easiest cleanup ever. Perfect for busy weeknights, picky eaters, and next-day lunchboxes.
Why This Recipe Works
One-Pot Convenience
Everything cooks in the same pot — no draining pasta, no sauce pan, no chaos.
Kid-Friendly & Hidden Veggies
Finely shredded carrots and diced broccoli melt into the sauce, adding nutrients without fuss.
Creamy, Cozy Texture
The combination of broth, cream, and Parmesan creates a silky sauce that coats the orzo beautifully.
Flexible with Fresh or Frozen Meatballs
Use store-bought, homemade, chicken, turkey, or beef meatballs — whatever you have on hand.
One-Pot Creamy Orzo & Meatballs (Easy 30-Minute Family Dinner)
Course: Lunch, DinnerDifficulty: Easy5
servings10
minutes20
minutesIf your family loves cozy pasta dinners, this One-Pot Creamy Orzo & Meatballs is about to become a weekly staple. It’s creamy, comforting, packed with hidden veggies, and comes together in 30 minutes or less — all in one pot for the easiest cleanup ever. Perfect for busy weeknights, picky eaters, and next-day lunchboxes.
Ingredients
- Base Ingredients
2 Tablespoons of Butter
15-20 Small Meatballs (fresh or frozen)
1/2 cup Grated Parmesan Cheese (Have a little extra for topping)
2¼ Cups Broth(chicken or vegetable)
1½ cups dry orzo
½ cup heavy cream
Salt & pepper, to taste
2 large carrots, shredded
1 medium onion, diced
4 cloves garlic, minced
½ cup finely diced broccoli
Instructions, Serving & Storage
- Step-by-Step Instructions
- Brown the meatballs (if fresh).
Heat a large pot or dutch oven to medium. Spray lightly with cooking spray. Brown meatballs for ~8 minutes, turning occasionally. Remove and set aside.
(If using frozen meatballs, skip this step — they’ll cook in the simmer.) - Sauté the onions.
Add 2 tbsp butter to the pot. Once melted, stir in the diced onion. Cook ~5 minutes until softened. - Add veggies & orzo.
Stir in shredded carrots, garlic, and broccoli. Add the dry orzo and toast for 2 minutes. - Add liquids & seasonings.
Pour in broth, cream, and ½ cup of the Parmesan. Season with salt and pepper. - Combine with meatballs.
Add browned meatballs back in — or add frozen meatballs now.
Cover, reduce heat to low, and simmer for 10 minutes.
Tip: If orzo sticks to the bottom of the pot, the heat is too high. - Thicken.
Remove the lid and let the mixture sit a few minutes until the sauce thickens naturally. - Serve.
Spoon into bowls and top with extra Parmesan. - Serving Suggestions
- Add extra broth to thin for younger toddlers.
- Pair with a simple green salad or roasted veggies. Garlic bread is a wonderful pairing as well.
- Top with extra Parmesan for adults.
- Storage Suggestions
- Refrigerate for 3–4 days.
- Orzo thickens in the fridge — add a splash of broth or water when reheating.
- It freezes well if stored before adding the final Parmesan topping.
For the Meatballs in my recipe, I used Kirkland Italian Style Beef Meatballs from Costco. They come in a 6 pound bag and will last months!
Why Parents & Kids Will Love It
✔ One-pot = fewer dishes, faster cleanup
✔ Hidden veggies that blend right into the sauce
✔ Creamy, comforting, picky-eater approved
✔ Uses fresh OR frozen meatballs
✔ Great for next-day lunches
✔ Ready in under 30 minutes
The pot featured in these pictures is a Lodge 6-Quart Enameled Cast Iron Dutch Oven and is one of my favorites to use because it retains heat beautifully for slow cooking, is incredibly durable, and its enamel coating makes it easy to clean — perfect for everything from soups to roasts.
If you never had a Cast Iron Dutch Oven before, please note, they are HEAVY, but that contributes to the durability and in my opinion, they are worth it!
Versatile Dutch oven for soups, stews, roasts, and more. Plus, it comes in beautiful colors!
Happy cooking!
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