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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
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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