Moroccan · Main course
Moroccan Lamb Meatball Orzo
Spiced lamb kefta meatballs simmered with orzo pasta in a cinnamon-and-cumin tomato sauce until the pasta turns creamy — a one-pan comfort dish that marries Moroccan meatballs with an Italian-style baked orzo. Finished with feta and mint, it's a modern crowd-pleaser.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 4
- Level
- Medium
Ingredients
- 500 g minced lamb
- 1 onion (1/2 grated for meatballs, 1/2 chopped for sauce)
- 1 tsp cumin plus 1 tsp for sauce
- 1 tsp cinnamon
- 1 tsp paprika
- 300 g orzo
- 3 tomatoes, grated (or 1 tin)
- 700 ml stock
- 3 tbsp olive oil
- 100 g feta, crumbled
- 1 small bunch mint and parsley, chopped
- Salt and pepper
Method
- 1
Make meatballs
Mix the lamb with the grated onion, 1 tsp cumin, cinnamon, paprika, salt and pepper, and roll into small meatballs.
- 2
Brown
Brown the meatballs in olive oil, then set aside.
- 3
Start sauce
Soften the chopped onion, add the second tsp of cumin and the grated tomato, and cook down.
- 4
Add orzo
Stir in the orzo to coat, then add the stock and season.
- 5
Simmer
Return the meatballs, cover, and simmer 12–15 minutes, stirring, until the orzo is creamy and cooked.
- 6
Finish
Scatter with feta and herbs and serve from the pan.
Chef's tips
- Keep the meatballs small so they cook through as the orzo simmers.
- Stir now and then so the orzo doesn't stick.
- Add a splash more stock if it tightens up before the pasta is done.
Frequently asked questions
Can I use beef?
Yes — minced beef works well in place of lamb, or a mix of the two. Keep the same warm spicing.
Is orzo authentic?
Orzo isn't traditional Moroccan, but Morocco has its own tiny pastas and the kefta-in-tomato base is classic — this is a modern fusion that plays to both.