Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sloppy Joe Orzo with Mini Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This Sloppy Joe Orzo recipe with mini meatballs offers a creative twist on the classic sloppy joe sandwich by combining hearty ground beef meatballs with tender orzo pasta simmered in a flavorful tomato-based sauce. Enhanced with savory seasonings, tangy mustards, and melty Colby Jack cheese, this comforting dish is perfect for a quick and satisfying dinner for six.

Ingredients

Meatballs

  • 1 pound ground beef
  • Kosher salt and ground black pepper, to taste
  • 1 tablespoon garlic (minced)
  • 2 tablespoons extra virgin olive oil (divided)

Vegetables & Aromatics

  • 1 green bell pepper (diced)
  • 1/2 cup yellow onion (diced)
  • 1 tablespoon garlic (minced)

Orzo & Sauce

  • 3 cups chicken broth (more if needed)
  • 1 1/2 cups orzo pasta
  • 3 tablespoons ketchup
  • 2 tablespoons soy sauce (or substitute coconut aminos)
  • 2 tablespoons tomato paste
  • 1 tablespoon coconut sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Finishing

  • 1/2 – 3/4 cup Colby Jack cheese (shredded)
  • Topping suggestions: burger pickles and/or quick pickled onions

Instructions

  1. Make Mini Meatballs: Use your hands to grab small amounts of the ground beef mixture and form mini meatballs. Heat 1 tablespoon olive oil in a large cast iron skillet or braiser over medium-high heat. Add the mini meatballs and sear them for 5 minutes, turning occasionally for even browning. Season with salt and pepper. Remove the meatballs from the pan and set aside.
  2. Sauté Vegetables: Keep the pan at medium-high heat and add the remaining 1 tablespoon olive oil. Sauté the diced green bell pepper, onion, and 1 tablespoon minced garlic, stirring occasionally, until softened, about 3-4 minutes.
  3. Combine Ingredients: To the pan, add 3 cups chicken broth, 1 1/2 cups orzo, ketchup, soy sauce, tomato paste, coconut sugar, Dijon mustard, yellow mustard, Worcestershire sauce, apple cider vinegar, kosher salt, ground black pepper, and the seared mini meatballs. Stir well to combine all ingredients evenly.
  4. Simmer: Cover the pan and let the mixture simmer for 13-15 minutes or until the orzo is fully cooked, stirring occasionally and scraping the bottom of the pan to prevent sticking. Add additional chicken broth if needed to keep the mixture from drying out.
  5. Add Cheese: Once the orzo is tender and the sauce is thickened, sprinkle shredded Colby Jack cheese over the top. Cover the pan again and let it sit for 1-2 minutes to allow the cheese to melt and become gooey.
  6. Serve: Serve the sloppy joe orzo hot, topped with optional burger pickles and/or quick pickled red onions for added flavor and crunch.

Notes

  • You can substitute ground turkey or chicken for a leaner meat option.
  • If you prefer a spicier kick, add a pinch of red pepper flakes when sautéing vegetables.
  • Use coconut aminos instead of soy sauce to make this recipe gluten-free and soy-free.
  • Quick pickled onions add a nice tangy contrast and are easy to make ahead by soaking sliced onions in vinegar, sugar, and salt.
  • Leftovers reheat well and can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/sloppy-joe-orzo-with-mini-meatballs-recipe/