These Risoni Mozzarella Meatballs make for a comforting, super family-friendly meal. Soft, mozzarella-stuffed meatballs are cooked in creamy tomato risoni (orzo), flavoured with parmesan and basil … and the best thing is, you only need to use one pan.
Admittedly, rolling the meatballs does take a little bit of time and effort, but the great thing about this recipe is that the meatballs can be made ahead of time and even frozen. Once the meatballs are ready, you’re less than 30 minutes away from a flavourful homemade meal. This is lovely on its own, but you could also add a simple green salad on the side.
Risoni Mozzarella Meatballs
“So delicious and a family favourite. My kids loved it and absolutely smashed it down.” Share PrintFor fans of pasta and meatballs, this Risoni Mozzarella Meatballs recipe features melty mozzarella-stuffed meatballs cooked in a tomatoey sauce with risoni (orzo) pasta. It's incredibly comforting, family-friendly and is easily made in just one pan. The ideal side is a simple green salad.
Ingredients
Meatballs (makes approximately 16 meatballs)
- 500 g (1 lb) regular minced (ground) beef
- ½ brown onion, finely chopped
- 1 tsp freshly minced garlic
- 1 egg
- 1 tbsp finely chopped flat-leaf parsley
- 40 g (¾ cup) panko breadcrumbs
- ¾ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 50 g (1¾ oz) mozzarella, cut into 16 cubes (approx 1 cm/½ inch cubes)
Sauce
- 2 tbsp olive oil
- ½ brown onion, finely chopped
- 1 tsp freshly minced garlic
- 1 tbsp tomato paste
- 200 g (7 oz) risoni (orzo)
- 625 ml (2½ cups) chicken stock
- 250 g (9 oz) passata or crushed tomatoes
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 100 g (1 cup) freshly grated parmesan, plus extra to serve
- 7 g (¼ cup) basil leaves, picked, plus extra to serve
Instructions
- In a large bowl, combine the meatball ingredients, except for the mozzarella. Using your hands, mix well until just combined (if you overwork the meatballs, they will be tough). Roll the mixture into balls, aiming for roughly 2 heaped tablespoons of mixture per meatball.
- Working with one meatball at a time, flatten each meatball into a disc, place the cheese in the centre, then shape the mixture back into a ball, enclosing the cheese.
- Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Brown the meatballs on all sides for 4–6 minutes until just cooked. Set aside.
- Drain any excess oil from the pan, then use 1 tablespoon of water to deglaze and scrape up any sticky bits from the bottom of the pan if needed. Add the onion and garlic and cook, stirring, for 3–4 minutes until softened.
- Stir through the tomato paste, then add the risoni, chicken stock, passata, salt and pepper. Bring to a simmer, then immediately reduce the heat to the lowest setting. Cover and cook for 12 minutes, stirring regularly (see note 1).
- Stir through the parmesan and basil before returning the meatballs to the pan. Cover and cook for a further 3–5 minutes on the lowest heat setting until the mozzarella in the centre of the meatballs has melted and the meatballs are heated through.
- Serve topped with extra parmesan and basil.
Nutrition information
Nutrition Facts
Risoni Mozzarella Meatballs
Amount per Serving
Calories
885
% Daily Value*
Fat
49
g
75
%
Saturated Fat
18
g
113
%
Trans Fat
2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
22
g
Cholesterol
166
mg
55
%
Sodium
1718
mg
75
%
Potassium
1099
mg
31
%
Carbohydrates
64
g
21
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
47
g
94
%
Vitamin A
975
IU
20
%
Vitamin C
13
mg
16
%
Calcium
376
mg
38
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
Note 1 – The risoni (orzo) has a tendency to quickly stick to the bottom of the pan. The lowest heat setting is important, along with stirring it regularly. I normally give it a stir 3–4 times during the cooking time of 12 minutes, returning the lid each time.
Julie Hart says:
HI making this for my daughter tomorrow got a new baby and toddler , do I make the sauce in the morning as she will be heating it at dinner. time or does she need to make the sauce later in the afternoon , I will have done the meatballs . thanks Julie
Nicole says:
Hi Julie, so lovely of you to cook this for your daughter! You could cook the entire dish and reheat in the microwave or stovetop. Nic x
Meaghan says:
In an attempt to get my teenage son to do something off the computer, I gave him your website and told him to pick something to cook for dinner. He picked this recipe and made it unsupervised and it was delicious! Now he’s planning what he can cook next week. So many quick easy and tasty recipes everyone likes. Thank you!
Nicole says:
Hi Meaghan, I just LOVE THIS! Your son has great taste in choosing this recipe … and I’m so glad you all enjoyed it. So excited he’s planning to cook more. Let me know how he goes! Thanks so much for the rating too. Nic x
Mummaof2 says:
So delicious and a family favourite. My kids loved it and absolutely smashed it down.
Nicole says:
Love to win over those little eaters! Thanks so much for the feedback and the rating Kerri! Nic x
John f kennedy says:
this make the hair on my elbows stand up! I eat this meal very much so! yum yum yum goes my squishy tum! congrats! I jump in my pool so cool
carriecoull says:
Yummmm! This recipe is so good and so easy too!! It’s gone on the weekly dinner list. 🤤
sarburgess7 says:
Delicious 🤤
michellefighera says:
Very tasty, kids loved it so that’s a huge win! I finished off the meatballs in the oven as I found the cheese in the middle wasn’t melting in the pan. We are all really enjoying your recipes. Thank you!
106674223091652315203 says:
This was so good!! Whole family loved it. I will definitely make it again.