Greek inspired lamb meatballs with sun-dried tomato orzo and creamy whipped feta for an impressive, hearty and flavor packed meal.
For the Meatballs:
- 1lb ground lamb
- 1/2 an onion, grated
- 2 cloves garlic, minced
- 1 tbsp fresh mint, chopped
- 2 tbsp fresh parsley, chopped
- 1/2 tsp ground cumin
- 1 tsp dried oregano
- Zest of half a lemon
- 1/2 tsp salt
- 1/4 tsp of cayenne pepper (replace with black pepper for no spice)
For the Orzo:
- 1 cup dry orzo pasta
- 1/2 an onion, finely diced
- 1 clove garlic, minced
- 1/4 cup oil packed sun-dried tomatoes, chopped
- 2 handfuls baby spinach leaves
- 2–2 1/2 cups vegetable broth
- juice of 1/2 a lemon
- 1 tbsp olive oil
- Salt and pepper to taste
For the Whipped Feta:
- 7oz package of feta cheese
- 1/4 cup full fat Greek yogurt
- 2 tbsp olive oil
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Cut one onion in half. Grate one half of the onion and finely dice the other half. Set the diced onion aside for the orzo.
- Mince three cloves of garlic. Set aside one clove for the orzo
- Chop up parsley and mint. Chop a little extra for garnishing plates at the end.
- In a large bowl place ground lamb, grated onion, two cloves minced garlic, mint, parsley, cumin, oregano, lemon zest, salt and cayenne pepper. Mix gently with hands until combined. Do not over mix!
- Coat hands in a little bit of oil and form meat mixture into tablespoon sized balls. Place on a baking sheet with a little space between them. This makes about 12-15 meatballs. Bake for 18-20 minutes until meatballs are browned and cooked through.
- While the meatballs are baking, prepare the orzo. In a large skillet, heat 2 tbsp olive oil on medium heat. Add in onion and cook for about 2 minutes. Add in garlic and orzo and cook for another 2-3 minutes until garlic is fragrant and orzo is toasted. Stirring frequently.
- Add 2 cups broth to the skillet and stir, scraping up any orzo that sticks to the bottom of the pan. Bring to a simmer and add in sun-dried tomatoes. Cook for 7-8 minutes, stirring frequently until orzo is al dente. Add in a little bit more broth if it becomes too dry. During the last minute of cooking, wilt in 2 handfuls of baby spinach leaves. Once orzo is cooked and spinach is wilted, squeeze in juice of half a lemon. Check for seasoning and set aside.
- In a food processor add feta, greek yogurt and 2 tbsp olive oil. Whip on high until smooth and creamy.
- To serve, place a serving of orzo on one side of the plate. Arrange meatballs on top. Dollop or swoosh whipped feta on the other side and garnish plate with more fresh mint and parsley. Serve immediately.
This recipe will work with any type of meat. Just make sure that there is some fat content.
Keywords: Greek meatballs, Greek meatballs with orzo, whipped feta, Greek meatballs with orzo and whipped feta, sun-dried tomato orzo