Kritharaki Me Kima (One-Pot Greek Orzo with Meat Sauce) – Ready in Under 1 Hour

You won’t be able to pass up this easy weeknight Greek orzo with meat sauce known as kritharaki me kima!

Kritharaki me kima is a cozy Greek classic featuring a rich, cinnamon-kissed meat sauce simmered with orzo, known as kritharaki in Greek. Think macaronia me kima meets youvetsi—hearty, weeknight-friendly, and ready in under an hour. Serve with maroulosalata and feta for the perfect Greek family dinner.

If you love Greek comfort food that’s delicious and comes together in one pot for a super easy, but flavorful, weeknight meal, you’re going to end up making this kritharaki me kima over and over again for your family. It’s so warm, hearty, and satisfying that I guarantee everyone will love it. I can’t wait for you to try it!

Why will everyone love kritharaki me kima?

Soft, tender orzo

Rich, hearty, warm

Cinnamon-kissed,

Beefy herb tomato sauce.

What do I need to make this one-pot Greek orzo with meat sauce?

Extra-virgin olive oil -using full-flavor oil adds to the delicious, rich flavor of your kritharaki me kima.

Ground beef – this is traditional and what we like best, but you can substitute ground chicken or turkey for the meat. Just add a splash of olive oil if it’s extra lean.

Onion -a medium finely chopped is just about right, but use what you have to get about the same amount of onion.

Garlic cloves -grated or minced to melt into the sauce, seasoning every bite.

Dried oregano -I think oregano is the perfect earthy herb for kritharaki me kima, but you could substitute it with basil, thyme, or rosemary.

Crushed red pepper flakes -optional for a bit of heat. We love how it builds flavor, and you can use as much as you prefer.

Kosher salt -1½ teaspoons for the sauce plus 1½ teaspoons when the orzo is added. If using broth, start with slightly less added salt and adjust at the end.

Freshly cracked black pepper -add what you like, since it adds a slow heat if you add a lot.

Ground cinnamon -or one small cinnamon stick for traditional Greek flavor, but you can leave it out if you don’t care for cinnamon in savory dishes. For a deeper cinnamon flavor, use the cinnamon stick and remove it before serving.

Bay leaves – I love how bay leaves add so much depth and complexity to a dish.

Crushed tomatoes – I make it quick and easy by using good-quality canned tomatoes, but you can also crush your own if you have them.

Honey -or sugar, whichever you have on hand to balance out the acidity from the canned tomatoes.

Orzo -translates to kritharaki in Greek, and the perfect size pasta to stir into the beefy tomato sauce.

Hot water -or low-sodium beef broth for a beefier flavor to the whole dish.

Fresh parsley -finely chopped to sprinkle over the finished dish and add fresh herbiness.

How do I season the ground beef?

Warm the olive oil in a wide pot over medium heat and cook the onion until soft and golden. Stir in the garlic and warm through just until fragrant. Add the ground beef and cook, breaking it up, until no longer pink. Season with oregano, crushed red pepper (if using), 1 ½ teaspoons of salt, black pepper, and cinnamon; add the bay leaves.

How long do I cook the beef and tomatoes?

Stir in the crushed tomatoes and honey or sugar, then bring to a simmer and cook for 15 minutes to develop flavor.

When do I add the orzo?

Add the orzo and the remaining 1 1/2 teaspoons of salt, along with the hot water or broth; return to a boil. Reduce the heat to medium and cook for about 18 minutes, stirring often so the orzo doesn’t sink and stick; adjust the heat to maintain a gentle simmer.

When is the best time to add the fresh parsley?

Remove from the heat, stir in the parsley, and season to taste with salt and pepper; the mixture will appear slightly loose. Let stand 5 to 10 minutes so the orzo absorbs the extra liquid; it will thicken to a creamy, risotto-like texture.

How do I serve kritharaki me kima?

Serve warm with maroulosalata, and set out some kalamata olives, extra parsley, and crumbled feta for anyone to sprinkle on top.

What’s the best way to store leftovers?

Leftovers can be stored in the fridge for 3 to 4 days. When reheating, add a splash of hot water or broth to loosen them.

Do you have more youvetsi dishes?

Chicken Youvetsi with Orzo (Ready in One Hour)

Greek Skillet Chicken & Orzo Youvetsi

Lamb Shanks & Orzo Youvetsi

Instant Pot (Pressure Cooker) Greek Chicken Youvetsi

Instant Pot Beef Youvetsi (Greek-Style Beef & Orzo Stew)

Keftedes Youvetsi: One-Pan Baked Meatballs & Orzo

Watch the Video