One-Pot Orzo and Meatballs
Updated March 26, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 40 min
- Rating
- Comments
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Ingredients
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
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.
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Preparation
- Step 1
Pinch off and roll the sausages into scant 1-inch balls, placing them on a plate. (There should be about 28.)
- 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.
- 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.
- 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.
- Step 5
Season to taste with salt, drizzle with additional olive oil and sprinkle with the parsley. Serve hot.
Private Notes
Comments
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
@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.
This is really simple and fast and delicious. I used regular pork sausage but it would be excellent with any kind of sausage. I did add some extra orzo to fill it out as I wanted servings to be larger (6oz orzo + 3 cups of water) and thus a little extra paprika (2 tsp). Make sure to stir well in step 4 so the orzo doesn't stick to the bottom of the pan. It has a teeny kick and one spice-sensitive family member said it was spicy but I just thought it had great flavor. Will make again.
Obsessed with it as written!
Very tasty—been making this weekly. Recommend grating in some Parmesan at the end to help thicken the sauce. I also add a bit of anchovy paste with the tomato paste and garlic
Wanted to like this but it was just ok. It had a bitter flavor and looked like it was burnt. I think I followed directions. Family was polite but we won’t try it again.