I love this recipe because it brings all the flavors of classic Italian comfort food together with minimal cleanup. The mozzarella-stuffed meatballs are rich and gooey inside, while the tomato and parmesan sauce adds depth and creaminess. The risoni (orzo) pasta cooks right in the sauce, soaking up all those savory juices. It’s a complete one-pan dinner that feels restaurant-worthy but is simple enough for any night of the week.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Meatballs (makes approximately 16 meatballs): 500 g (1 lb 2 oz) regular minced (ground) beef ½ brown onion, finely chopped 1 tsp freshly minced garlic 1 egg 1 tbsp finely chopped flat-leaf parsley ⅔ cup (40 g) panko breadcrumbs ¾ tsp sea salt flakes ¼ tsp freshly cracked black pepper 50 g (1¾ oz) mozzarella, cut into 16 cubes (approx 1 cm / ½ inch cubes)
Sauce: 2 tbsp olive oil ½ brown onion, finely chopped 1 tsp freshly minced garlic 1 tbsp tomato paste 1 cup (200 g) risoni (orzo) 2½ cups (625 ml) chicken stock 1 cup (250 g) passata or crushed tomatoes ½ tsp sea salt flakes ½ tsp freshly cracked black pepper 1 cup (100 g) freshly grated parmesan, plus extra to serve ¼ cup (7 g) basil leaves, picked, plus extra to serve
Directions
I start by combining the beef, onion, garlic, egg, parsley, breadcrumbs, salt, and pepper in a large bowl. I mix gently with my hands until just combined — I try not to overwork it so the meatballs stay tender.
I roll the mixture into balls, about 2 heaped tablespoons each. I flatten each one slightly, place a cube of mozzarella in the center, then roll it back into a ball, enclosing the cheese.
I heat the olive oil in a large, deep frying pan over medium–high heat and brown the meatballs on all sides for about 4–6 minutes. Once browned, I remove them from the pan and set them aside.
I drain any excess oil from the pan, then add 1 tablespoon of water to loosen any browned bits from the bottom. I add the onion and garlic and cook for 3–4 minutes until softened.
I stir in the tomato paste, followed by the risoni, chicken stock, passata, salt, and pepper. I bring everything to a simmer, then immediately reduce the heat to low. I cover the pan and cook for about 12 minutes, stirring regularly so the risoni doesn’t stick to the bottom.
Once the risoni is tender, I stir through the parmesan and basil. I return the meatballs to the pan, cover, and cook for another 3–5 minutes on low heat until the mozzarella inside the meatballs has melted and everything is hot and saucy.
I serve the dish topped with extra parmesan and fresh basil for the perfect finishing touch.
Servings and Timing
This recipe serves 4 people. The total time is around 40 minutes — with 15 minutes of prep and 25 minutes of cooking. It’s a cozy, flavorful dinner that’s ideal for weeknights or family gatherings.
Variations
For a lighter option, I use ground chicken or turkey. If I want a bit of spice, I add a pinch of chili flakes to the sauce. For a creamier version, I stir in a splash of cream or ricotta at the end. When I’m short on time, I skip stuffing the meatballs and sprinkle mozzarella directly over the top before serving — it still melts beautifully.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. To reheat, I thaw overnight in the fridge and warm gently on the stove with a splash of water or stock to loosen the sauce. The flavor deepens over time, making the leftovers even more delicious.
FAQs
Can I make the meatballs ahead of time?
Yes, I form the meatballs and freeze them raw for up to 2 months. I thaw them overnight in the fridge and cook as directed.
What can I use instead of risoni?
I sometimes use small pasta shapes like ditalini or small shells — just adjust the cooking time as needed.
How do I keep the meatballs from falling apart?
I make sure to mix the ingredients just until combined and avoid overhandling them. The egg and breadcrumbs help bind everything together.
Can I bake the meatballs instead of pan-frying?
Yes, I bake them at 200°C (400°F) for about 15–20 minutes until browned, then add them to the sauce.
How do I know when the mozzarella has melted inside?
After the final simmer, I cut one open — it should have a soft, gooey center.
Can I make this dish vegetarian?
Yes, I replace the meatballs with plant-based ones and use vegetable stock instead of chicken stock.
What’s the best side to serve with this dish?
I like to serve it with a crisp green salad or some garlic bread to soak up the sauce.
Can I use fresh herbs instead of dried?
Absolutely — I use fresh basil and parsley whenever I have them for extra brightness.
Can I double the recipe?
Yes, I double everything and use a larger pan or pot to fit the meatballs evenly.
How do I prevent the risoni from sticking?
I cook it over low heat and stir a few times during the simmering process to keep it from catching on the bottom.
Conclusion
I love how this Risoni Mozzarella Meatballs recipe turns simple ingredients into a hearty, crowd-pleasing meal. The gooey mozzarella centers, rich tomato sauce, and tender pasta make every bite comforting and satisfying. It’s a one-pan dinner I come back to again and again — easy to prepare, bursting with flavor, and guaranteed to please everyone at the table.
A cozy one-pan Italian-style meal featuring juicy mozzarella-stuffed meatballs simmered in a rich tomato and parmesan sauce with tender risoni pasta. It’s hearty, comforting, and easy to make — perfect for family dinners or weeknight indulgence.
Ingredients
500g (1 lb 2 oz) ground beef
1/2 brown onion, finely chopped
1 tsp freshly minced garlic
1 egg
1 tbsp finely chopped flat-leaf parsley
2/3 cup (40g) panko breadcrumbs
3/4 tsp sea salt flakes
1/4 tsp freshly cracked black pepper
50g (1 3/4 oz) mozzarella, cut into 16 cubes (about 1 cm each)
2 tbsp olive oil
1/2 brown onion, finely chopped
1 tsp freshly minced garlic
1 tbsp tomato paste
1 cup (200g) risoni (orzo)
2 1/2 cups (625ml) chicken stock
1 cup (250g) passata or crushed tomatoes
1/2 tsp sea salt flakes
1/2 tsp freshly cracked black pepper
1 cup (100g) freshly grated parmesan, plus extra to serve
1/4 cup (7g) basil leaves, plus extra to serve
Instructions
In a large bowl, combine beef, onion, garlic, egg, parsley, breadcrumbs, salt, and pepper. Mix gently with hands until just combined.
Shape mixture into 16 balls (about 2 heaped tablespoons each). Flatten slightly, place a mozzarella cube in the center, and roll to enclose.
Heat olive oil in a large deep frying pan over medium-high heat. Brown the meatballs on all sides for 4–6 minutes, then remove and set aside.
Drain excess oil, add 1 tbsp of water to deglaze, and add onion and garlic. Cook 3–4 minutes until softened.
Stir in tomato paste, then add risoni, chicken stock, passata, salt, and pepper. Bring to a simmer, reduce heat to low, and cover. Cook for 12 minutes, stirring occasionally.
Once the risoni is tender, stir through parmesan and basil. Return the meatballs to the pan, cover, and cook another 3–5 minutes until heated through and mozzarella inside has melted.
Serve hot, topped with extra parmesan and fresh basil.
Notes
Use ground chicken or turkey for a lighter version.
Add chili flakes for a spicier twist.
For a creamier sauce, stir in a splash of cream or ricotta before serving.
Skip stuffing the meatballs and sprinkle mozzarella over the top if short on time.
Store leftovers in the fridge for up to 3 days or freeze up to 2 months.
