One-Pot Orzo and Meatballs

By Yasmin Fahr

Updated March 26, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
40 min
Rating
5(147)
Comments
Read comments

Simplicity astonishes at first bite: Juicy meatballs simmer in a flame-red tomato sauce with an undercurrent of smoky depth and tender bites of orzo. Pimentón, or smoked paprika, a popular ingredient in Spanish cooking, leads the show. Fresh chorizo (or Italian sausage) is rolled into one-ingredient meatballs that finish cooking with the orzo. This recipe takes cues from a Catalan dish of fideos (thin short noodles) with clams in a tomato sauce, and, similarly, the orzo here is toasted to bump up the flavor and retain its bite. Top this with cheese, such as queso fresco, Mahón or Parmesan, to add another level of creaminess. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings

  • ¾ pound fresh chorizo or Italian sausage, casing removed

  • 2 tablespoons olive oil, plus more for serving

  • 1 small yellow onion, finely diced

  • ¾ cup orzo

  • ¼ cup tomato paste

  • 3 fat garlic cloves, minced

  • 1 ¼ teaspoons pimentón (Spanish smoked paprika), hot or sweet, depending on preference  

  • Salt

  • Parsley leaves, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

23 grams carbs; 59 milligrams cholesterol; 405 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 28 grams fat; 2 grams fiber; 612 milligrams sodium; 16 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Pinch off and roll the sausages into scant 1-inch balls, placing them on a plate. (There should be about 28.)

  2. Step 2

    Heat the oil over medium-high heat in a 12-inch, high-sided skillet or large pot until shimmering. Add the meatballs; cook, stirring gently every minute or so, until the meatballs are browned all over but not cooked through, about 5 minutes. Remove with a slotted spoon and place on the plate. Add the onions and cook until softened, stirring frequently, about 3 minutes.

  3. Step 3

    Stir in the orzo and cook, stirring occasionally, until lightly toasted, about 2 minutes. Stir in the tomato paste, garlic and paprika and season with salt. Cook, stirring frequently, until the tomato paste has darkened in color and everything is fragrant, about 1 ½ minutes more. 

  4. Step 4

    Return the meatballs to the pan. Stir in 3 cups of water and raise the heat to bring to a boil; reduce the heat to maintain an active simmer with small bubbles breaking across the surface. Stir occasionally to make sure nothing is sticking to the bottom, and cook until the orzo is tender, the meatballs are cooked through, and most of the liquid absorbed, about 12 minutes more. 

  5. Step 5

    Season to taste with salt, drizzle with additional olive oil and sprinkle with the parsley. Serve hot. 

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
147 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Jill

Orzo-to-water ratio was wrong; to get to the consistency shown in photo, took much longer and overcooks orzo. Which makes sense bc my other orzo recipes are 2:1 water:orzo ratio. Tasty but texture not so much

Benita

@Ellen S. The recipe calls for fresh chorizo, which is raw, Mexican chorizo. Spanish chorizo is already smoked or cooked, and is more like a sliceable salami.

Ellen S

I used bulk Italian sausage as Spanish chorizo is always hard for me to find, but I also think that bulk sausage is less sinewy and therefore easier to make into meatballs. I thought the water to orzo ratio was perfect. Keeping the temp very low was key to not burning thru the water too quickly.

Stu

Delicious. Used a full pound of sausage and full cup of orzo, kept liquid at 3 cups. Agree with other commenters who noted to stir frequently to keep this from sticking to bottom and let sit for 5 or 10 minutes in order to let it to thicken up. Since my sausage and paprika were mild, added a couple of tablespoons of chopped calabrian peppers for some zing.

Linda

The recipe as is creates a bland end product. I had to splice it up with additional seasonings. I’m not sure I would make this again.

helen

Could I use premade meatballs for an even quicker meal?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.