Recipe by ratherbeswimmin'
A Mediterranean-inspired dish. I serve it with a Greek salad and crusty bread. Yummy!! 1 hour chill time.
Top Review by iluzen
WOW! What an easy yummy dinner. I made two changes. I used Greek Seasoning in place of the dill and when I was serving I topped eack plate wih a little feta chesse. The hot orzo warmed the feta and it was rich and creamy without being heavy. This will be in regular rotation in my house. Thanks for a great recipe.
- 1 large egg
- 1 lb ground lamb
- 2 cloves garlic, minced
- 1⁄4 cup finely chopped onion
- 1⁄2 cup dried breadcrumbs
- 1⁄4 cup milk
- 2 teaspoons chopped fresh dill or 1⁄2 teaspoon dried dill weed
- 1⁄2 teaspoon salt, to taste
- 1 3⁄4 cups chicken stock or 1 3⁄4 cups chicken broth (low-sodium, if using canned)
- 2 tablespoons lemon juice
- 1⁄2 teaspoon grated lemon, zest of
- 1 cup orzo pasta
Directions See How It's Made
- In a mixing bowl, beat the egg.
- Add in the ground lamb, garlic, onion, bread crumbs, milk, dill, salt and pepper; mix well to combine.
- Cover and refrigerate for 1 hour.
- Shape lamb mixture into 1-inch balls; place balls on a large baking sheet with a rim.
- Bake in a 400° oven for about 10 minutes or until browned.
- Take out of oven and set aside.
- Bring to chicken stock, lemon juice, and lemon zest to a boil in a saucepan over high heat.
- Add in the orzo; stir to combine.
- Boil for 1 minute.
- Transfer orzo mixture into a 2 1/2 quart baking dish that has been sprayed lightly with non-stick cooking spray; spread mixture out evenly.
- Place meatballs on top.
- Decrease oven temp to 350° and bake, covered, for 40-50 minutes or until liquid is absorbed.
- Let rest for 5 minutes before serving.