Greek Meatballs and Orzo (Print Version)
# Ingredients:
→ Meatballs
01 -
1 1/2 tablespoons olive oil
02 -
1 pound ground turkey or chicken
03 -
1/3 cup panko breadcrumbs
04 -
1/4 cup chopped fresh leaf parsley
05 -
3 tablespoons grated onion
06 -
1 garlic clove, grated or minced
07 -
Zest of 1 lemon
08 -
2 tablespoons fresh lemon juice
09 -
1 egg
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon ground coriander
12 -
1/2 teaspoon ground cumin
13 -
1/4 teaspoon ground cinnamon
14 -
3/4 teaspoon kosher salt
15 -
Freshly ground black pepper to taste
16 -
2 ounces feta cheese, crumbled
→ Orzo
17 -
2 teaspoons olive oil
18 -
1 garlic clove, grated or minced
19 -
1 cup uncooked orzo
20 -
2 1/2 cups low sodium chicken broth
21 -
Kosher salt and freshly ground black pepper to taste
22 -
1/2 cup diced roasted red peppers
23 -
2 tablespoons fresh lemon juice
24 -
1/4 cup chopped kalamata olives
25 -
2 tablespoons chopped fresh dill
26 -
1 tablespoon chopped fresh flat-leaf parsley
27 -
Extra feta cheese for garnish
# Instructions:
01 -
Add all meatball ingredients to a mixing bowl and use your hands to combine the ingredients. Avoid over-mixing. Coat your hands with a bit of oil, scoop approximately 1 tablespoon of the mixture, and roll into a ball. Place meatballs on a plate.
02 -
Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Swirl the oil to coat. Add meatballs and cook for 8-10 minutes, turning often for even browning. Remove to a clean plate, cover with foil, and set aside.
03 -
Wipe the skillet if needed. Add 2 teaspoons olive oil, garlic, and orzo over medium heat. Stir and toast for 1 minute. Pour in chicken broth, roasted red peppers, and lemon juice. Stir and bring to a boil.
04 -
Simmer until orzo is tender, about 7-8 minutes, stirring often to prevent sticking. Once tender, stir in kalamata olives and fresh herbs. Place meatballs on top of orzo, sprinkle with feta and additional herbs as garnish.