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Greek Meatballs with Lemon-Herb Orzo

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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

Details

Servings 1

Preparation

Step 1

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
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To Make Lemon-Herb Orzo:

Combine all the ingredients in a large bowl, and stir well.

Serving Size: 1 cup

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