Ingredients
- Ground beef: 1 pound
- Orzo pasta: 1 cup
- Lemon: 1 (zest and juice)
- Feta cheese: 4 ounces
- Olive oil: 2 tablespoons
- Dried oregano: 1 teaspoon
- Garlic: 2 cloves, minced
- Fresh dill: 1/4 cup, chopped
Instructions
- Step 1: In a bowl, combine ground beef, minced garlic, oregano, salt, and pepper. Form into small meatballs.
- Step 2: Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides and then remove them from the skillet and set aside.
- Step 3: In the same skillet, add orzo pasta and cook for 1 minute. Then, add 2 cups of water and juice from half the lemon. Bring to a boil, then reduce heat and simmer, covered, until orzo is tender and water is absorbed, about 15-20 minutes.
- Step 4: While the orzo is cooking, prepare the feta cream. In a small bowl, combine feta cheese and 1 tablespoon of water. Mash with a fork until smooth and creamy.
- Step 5: Stir lemon zest and chopped dill into the cooked orzo. Gently stir the cooked meatballs into the orzo.
- Step 6: Serve the Greek Meatballs & Lemon Orzo topped with a dollop of feta cream.
Notes
- Store leftover meatballs and orzo separately for best texture, preventing the orzo from becoming mushy.
- Reheat gently in a pan with a splash of water or broth to keep the orzo moist and the meatballs tender.
- Garnish with extra fresh dill and a lemon wedge for an extra burst of flavor and visual appeal.
- For a brighter lemon flavor, add the lemon zest right before serving to preserve its aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American