Greek Meatballs with Lemon-Herb Orzo

Greek Meatballs with Lemon-Herb Orzo
Greek Meatballs with Lemon-Herb Orzo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 3 1/2

    teaspoons extra-virgin olive oil divided

  • 1

    cup minced onion

  • 1

    cup Italian-seasoned breadcrumbs

  • 1/4

    cup chopped fresh parsley

  • 1/2

    teaspoon chopped fresh oregano

  • 1/8

    teaspoon pepper

  • 1/2

    cup water

  • 1/4

    cup grated carrot

  • 1/4

    teaspoon salt

  • 1/2

    pound lean ground lamb

  • 4

    garlic cloves minced

  • 1

    large egg lightly beaten

  • Lemon-Herb Orzo

  • LEMON-HERB ORZO

  • 5

    cups hot cooked orzo (about 2 1/2 cups uncooked rice-shaped pasta)

  • 1/4

    cup chopped fresh parsley

  • 2

    tablespoons fresh lemon juice

  • 1/2

    teaspoon chopped fresh oregano

  • 1/8

    teaspoon pepper

Directions

Preheat oven to 425º. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, and sauté 3 minutes. Combine the onion and the next 10 ingredients (onion through egg). Shape meat mixture into 30 (1 1/2-inch) meatballs, and place on a broiler pan. Bake at 425º for 20 minutes or until done. Combine the Lemon-Herb Orzo and meatballs in a large bowl. Drizzle each serving with 1/2 teaspoon olive oil. Serving Size: 6 meatballs and 1 cup orzo ____________________ To Make Lemon-Herb Orzo: Combine all the ingredients in a large bowl, and stir well. Serving Size: 1 cup

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