Total Time
1hr 40mins
Prep 40 mins
Cook 1 hr

A Mediterranean-inspired dish. I serve it with a Greek salad and crusty bread. Yummy!! 1 hour chill time.

Ingredients Nutrition

Directions

  1. In a mixing bowl, beat the egg.
  2. Add in the ground lamb, garlic, onion, bread crumbs, milk, dill, salt and pepper; mix well to combine.
  3. Cover and refrigerate for 1 hour.
  4. Shape lamb mixture into 1-inch balls; place balls on a large baking sheet with a rim.
  5. Bake in a 400° oven for about 10 minutes or until browned.
  6. Take out of oven and set aside.
  7. Bring to chicken stock, lemon juice, and lemon zest to a boil in a saucepan over high heat.
  8. Add in the orzo; stir to combine.
  9. Boil for 1 minute.
  10. 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.
  11. Place meatballs on top.
  12. Decrease oven temp to 350° and bake, covered, for 40-50 minutes or until liquid is absorbed.
  13. Let rest for 5 minutes before serving.
Most Helpful

5 5

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.

5 5

Delicious and such a nice refreshing change from the traditional meatball and pasta meals! We served this with crusty whole grain bread for a wonderful weekday meal. Thanks for sharing!

5 5

I just made the meatball portion of the recipe. It was great! I subbed garlic powder and onion powder for the fresh stuff, and Italian seasoning for the dill. I also skipped the 1 hour in the frige with no ill effect. I used the drippings from the roasting pan to make a white gravy and served the meatballs with gravy over mashed potatoes. We will probably make this instead of lambloaf in the future.