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Baked Meatballs and Orzo

Pre-made meatballs make this Baked Meatballs & Orzo dish come together in a snap. featuring tender Italian-style meatballs simmered in a rich tomato and roasted pepper sauce with eggplant and orzo, then topped with melty mozzarella and baked to perfection—a hearty, flavor-packed meal with a Mediterranean twist!

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 tbs All Purpose Spice Blend

  • 1 15-oz can Diced Tomatoes

  • 1 jar of Roasted Red Peppers

  • 1 15-oz can Broth

  • 1 Onion

  • 1 8-oz package Orzo

Fridge and Freezer

  • 1 bag Frozen Italian-Style Meatballs

  • 1 tbs minced Garlic

  • 1 Eggplant

Directions

  1. Wash hands with soap and water. Wash and dice the eggplant. Preheat the oven to 400°F.

  2. In a blender, add canned tomatoes, broth, and roasted peppers. Blend until smooth.

  3. In a large skillet, heat a little oil over medium heat. Add the onion and garlic, cook for 2-3 minutes until soft. Add a little oil, then the eggplant. Cook for 5 minutes, and add in orzo. Stir and cook for 1 minute.

  4. Stir in prepared tomato sauce and spice blend. Bring to a boil, cover and simmer on very low heat for 8 minutes until the sauce has thickened slightly. Stir from time to time with a spoon. If it seems too thick, add a little bit of water.

  5. Add the meatballs to the sauce, simmer until the orzo is al dente and the meatballs are heated through.

  6. Sprinkle it with mozzarella. Place in the oven until the cheese is melted and golden, about 10 minutes. The recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Check meatball packaging for potential allergens.

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