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One Pot Swedish Meatballs with Orzo

One pot Swedish meatballs with orzo is the perfect combination of easy and delicious. Delicious pork meatballs cooked in a rich gravy with orzo pasta and finished with cream and Parmesan. A hugely comforting meal that's sure to be a hit with the family.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 735 kcal
Course: Main Course
Cuisine: Swedish

Ingredients

For the meatballs
  • 1.2 lbs (500g) ground pork or beef (mince)
  • 3 shallots minced or finely chopped
  • ½ cup (55g) fresh breadcrumbs
  • 1 tbsp honey mustard (sweet Swedish mustard)
  • 1 tsp tomato paste (optional)
  • 1 egg
  • 1 tsp onion powder (or granules)
  • 1 tsp salt
  • ½ tsp ground white pepper
  • ¼ tsp grated nutmeg
  • 1 tbsp chopped fresh dill (optional)
  • 1 tbsp chopped fresh parsley
  • 2 tbsp cream if needed
  • 2 tbsp vegetable oil or as needed
  • 1 tbsp butter
You will also need
  • 1 ¼ cups (250g) orzo pasta
  • 2 cups (480ml) low sodium beef broth or use a stockpot/ stock cube
  • 2 cups (480ml) hot water
  • ⅓ cup (80ml) cream heavy / double
  • 4 tbsp grated parmesan plus extra, to serve
  • 1 tbsp chopped fresh parsley to serve
  • 1 tbsp chopped fresh dill to serve (optional)
  • Salt and freshly ground pepper to season

Instructions

    Cup of Yum
  1. Add all the ingredients for the meatballs apart from the cream into a mixing bowl. Mix well to combine the ingredients, adding a splash of the cream if needed.
  2. Form the meatballs using a small cookie scoop and roll them in greased hands – you will have 20-24 meatballs.
  3. Heat the oil and butter in a skillet and pan fry the meatballs over medium heat, gently flipping them over until they are golden. Set them aside on a plate. They don't have to be fully cooked through at this stage as they will be cooking further later.
  4. Lower the heat and add the orzo to the pan, toasting it for a minute or so in the oil. Still in the beef broth and water and bring to a simmer.
  5. Add the meatballs back into the pan and cook, gently stirring once in a while, for about 15 minutes or until the orzo is al dente.
  6. Stir in the cream and grated Parmesan. Have a taste to check whether you need to add salt and pepper. Garnish with chopped dill and parsley and serve!

Notes

  • To can make a vegetarian or vegan version of this dish: simply use plant based meatballs, vegetable broth and a plant based cream alternative.
  • Leftovers can be stored in the fridge for up to three days. Add some cream or hot water when reheating as the orzo tends to soak up all the sauce. Please note this dish is not suitable for freezing.
  • If you are using store-bought meatballs you can follow the recipe as written. You can even pan fry frozen Swedish meatballs without thawing them first.

Nutrition Information

Calories 735kcal (37%) Carbohydrates 49g (16%) Protein 37g (74%) Fat 43g (66%) Saturated Fat 18g (90%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Trans Fat 0.01g Cholesterol 174mg (58%) Sodium 1121mg (47%) Potassium 840mg (24%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 637IU (13%) Vitamin C 3mg (3%) Calcium 128mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 735

% Daily Value*

Calories 735kcal 37%
Carbohydrates 49g 16%
Protein 37g 74%
Fat 43g 66%
Saturated Fat 18g 90%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 16g 80%
Trans Fat 0.01g 1%
Cholesterol 174mg 58%
Sodium 1121mg 47%
Potassium 840mg 18%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 637IU 13%
Vitamin C 3mg 3%
Calcium 128mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.