Giouvetsi with Minced Meat
A comforting Greek orzo casserole with minced meat, flavored with tomato, cinnamon, and topped with cheese, perfect for chilly evenings.
Servings 6 servings
Calories 400kcal
Ingredients
For the Meat Sauce
- 1 lb ground beef, preferably 85% lean Can substitute with ground lamb or turkey.
- 1 small onion, chopped Sweet yellow onion preferred.
- 2 cloves garlic, minced Essential for flavor.
- 1.5 cups orzo pasta Heart of the giouvetsi.
- 1 can (14 oz) crushed tomatoes Choose a high-quality brand.
- 1 tsp cinnamon Adds warmth and signature flair.
- 2 tbsp olive oil Extra virgin preferred for sautéing.
- to taste salt and pepper Season at each step.
- 4 cups water or broth Chicken, beef, or veggie broth works well.
- to taste grated cheese for topping Kefalotyri, parmesan, or pecorino recommended.
Instructions
Preparation
- Heat olive oil in a large pan over medium heat. Add chopped onion and minced garlic; sauté until soft and fragrant (about 3–4 minutes).
- Add ground beef to the pan, breaking it up with a spoon. Cook until browned (about 5–6 minutes). Season with salt and pepper.
- Stir in crushed tomatoes and cinnamon. Let the mixture simmer for 10 minutes.
Cooking
- Preheat your oven to 375°F (190°C). In a large baking dish, combine the meat sauce mixture, orzo, and broth or water. Mix well.
- Bake for 35–40 minutes, stirring halfway to prevent sticking and ensure even cooking.
- In the last 5 minutes of baking, scatter grated cheese over the top and allow it to melt.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Thaw and reheat gently. A splash of broth revives the creamy texture.
