Lamb Meatballs and Orzo

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

• Ready In: 1 hr 40 mins
• Serves: 4-5

Ingredients

• 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
•  pepper
• 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

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.