Savory Ground Beef Orzo Recipe
Enjoy this hearty and delicious Savory Ground Beef Orzo—a simple one-pot recipe packed with tender ground beef, tender orzo pasta, and savory seasonings. Perfect for a quick weeknight dinner that’s both satisfying and full of flavor. Ready in under 30 minutes, it’s a family-friendly meal that everyone will love!
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 1 lb (450 g) ground beef (80/20 lean-to-fat ratio recommended)
- 1 cup orzo pasta
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups beef broth (homemade or quality store-bought)
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp salt (adjust to taste)
- Optional: pinch of chili flakes (for heat)
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese or crumbled feta (optional, for serving)
- Lemon zest or a squeeze of lemon juice (optional, to brighten flavors)
Instructions
- Prepare ingredients: Finely chop onion and mince garlic. Measure spices and broth.
- Brown beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned and caramelized, about 5-7 minutes. Break meat apart with a spoon. Drain excess fat if desired.
- Sauté aromatics: Push beef to one side. Add onions and garlic to the empty side and cook until translucent and fragrant, 3-4 minutes.
- Add spices: Stir in paprika, oregano, black pepper, salt, and chili flakes (if using). Cook for 1 minute to toast the spices.
- Add broth and orzo: Pour in beef broth and bring to a simmer. Stir in orzo pasta evenly.
- Simmer: Reduce heat to medium-low. Cover and cook for 8-10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed. Add more broth if needed to avoid dryness.
- Finish: Remove from heat. Stir in lemon zest or juice if using. Garnish with fresh herbs and cheese as desired. Serve warm.
Notes
- For leaner meat, use 90/10 ground beef but expect a slightly drier texture; add a bit more broth.
- Customize with veggies like spinach or diced tomatoes added in the last 5 minutes of cooking.
- For a gluten-free option, substitute orzo with gluten-free pasta or cauliflower rice (adjust cooking time).
- Leftovers store well in the fridge for up to 4 days and freeze for up to 2 months. Reheat gently with added broth or water to restore moisture.
- Avoid overcooking the orzo to prevent mushiness; it should be tender but still slightly firm.