Katie cooks

One Pot Lemon & Herb Orzo with Meatballs

Did you know you can use cast iron casserole dishes not only in the oven but on the hob too? My Barbary & Oak Shallow Cast Iron Casserole dish is perfect for creating delicious one pot dinners like this delicious Lemon & Herb Orzo with Turkey Meatballs. I firstly browned the ingredients off in the dish on the hob and then transferred it to the oven for baking! A perfect no fuss midweek meal!



Prep time 15 mins

Cooking time 40mins


4tbsp panko breadcrumbs

50ml milk

500g of turkey or chicken mince

Salt & Pepper

6 sprigs fresh thyme

Handful freshly chopped parsley (about 20g)

2tbsp dried oregano

4 garlic cloves, crushed

2tbsp olive oil

1 onion, diced

300g dried orzo

500ml hot chicken stock

1 lemon

Large handful of fresh spinach roughly chopped (about 50-60g)


Preheat your oven to 180ºc fan

Firstly mix the milk with the breadcrumbs and leave for a couple of minutes until the milk is absorbed . This sounds a bit strange but it will add some lovely moisture to the meatballs.

In a mixing bowl add the turkey or chicken mince, a good crack of salt and pepper, leaves from 3 of the thyme sprigs, half of the chopped parsley, all of the oregano, 2 of the crushed garlic cloves and the breadcrumbs.

Using your hands (wash thoroughly after) get everything in the bowl mixed in until well combined and then form in to meatballs, you should be able to get at least 8 nice sized meatballs.

Place a hob friendly shallow cast iron casserole dish or oven proof sauté pan on to a medium to high heat on your hob and add the olive oil.

Once the oil is hot add the meatballs and brown on all sides, remove and set aside.

In the same pan, turning the heat down to medium (add a little more oil or water if the pan is too dry) add the diced onion and gently cook for around 8mins until they begin to softened but don't let them colour.

Once the onion has softened add the remaining 2 cloves of garlic and gently cook for 2 mins until fragrant.

Add the orzo to the pan and give it a stir.

Add the hot chicken stock, cut the lemon in half and cut off a couple of slices, squeeze the rest of the lemon juice in to the pan being careful for pips, then add in the remaining parsley (you can save a little bit to sprinkle over the dish when it comes out the oven) the rest of the thyme leave and the chopped spinach.

Give it a good stir, nestle your meatballs in, place the sliced lemon in and then cover with a lid and pop in the oven for 20mins.

After the 20mins remove the lid and cook for 5-10mins uncovered or until all of the liquid has evaporated and the meatball are fully cooked through.

Dish up with some steamed broccoli and sprinkle over any remains parsley. Enjoy.

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