Lamb Meatballs and Orzo

Submitted by ratherbeswimmin

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

 

• Ready In: 1hr 40mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 large egg
• 453.59 g ground lamb
• 2 clove garlic, minced
• 59.14 ml finely chopped onion
• 118.29 ml dried breadcrumbs
• 59.14 ml milk
• 9.85 ml chopped fresh dill or 2.46 ml dried dill weed
• 2.46 ml salt, to taste
• pepper
• 414.03 ml chicken stock or 414.03 ml chicken broth (low-sodium, if using canned)
• 29.58 ml lemon juice
• 2.46 ml grated lemon, zest of
• 236.59 ml orzo pasta

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.

Reviews

[Liz W.]

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.

 

[ellie_]

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!

 

[cookcathy]

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.