Baked Greek Meatballs & Orzo Casserle
Greek · Organized from the video by Ken's Greek Table
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Ingredients
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Steps
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- 1
Preheat oven to 375°F (180°C).
🔥 375°F
- 2
In a food processor, combine 1 lb ground beef, fresh mint, parsley, 1 quartered onion, 1 garlic clove, 1/4 cup olive oil, pepper, and salt. Mix with 1 egg until combined.
- 3
Roll the mixture into approximately 1.5 inch diameter meatballs and place them in a baking pan.
💡 You can make them smaller or bigger depending on preference.
- 4
In a separate bowl, combine 2 cups crushed tomatoes, salt, pepper, 1/2 tsp ground cinnamon, and a couple of cups of water. Stir to distribute.
- 5
Distribute 500 g of orzo around the meatballs in the pan, then pour the tomato sauce mixture over the top.
💡 The liquid might seem like a lot, but the orzo will absorb it.
- 6
Bake in the oven at 375°F for approximately 1 hour and 20 minutes to 1 hour and 25 minutes. Halfway through, flip the meatballs to ensure even cooking.
💡 Ensure meatballs are cooked through and orzo is soft (not hard like marbles).
🔥 375°F⏱ 1 hour and 20 minutes⏱ 1 hour and 25 minutes
- 7
Monitor the liquid during cooking; if the orzo absorbs too much too fast, add more water as needed.
💡 The orzo acts like a sponge.
Tips
- The meatballs can be browned first, but they can also be placed directly into the pan to braise in the sauce.
- If the orzo is still too hard after the timer, add a bit more water to ensure it softens properly.
- For a traditional finish, top with mizithra or grated kefalotiri cheese.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Ken's Greek Table on YouTube