Description
For the Meatballs:
1 lb ground beef or lamb
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup crumbled feta cheese
1 tablespoon olive oil (for cooking)
For the Lemon Butter Orzo:
1 cup orzo pasta
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
Directions:
Preheat oven to 375°F (190°C).
In a bowl, mix together ground beef or lamb, breadcrumbs, egg, garlic, oregano, parsley, salt, pepper, and feta cheese until well combined.
Form the mixture into meatballs, about 1 inch in diameter, and set aside.
Heat olive oil in a large oven-safe skillet over medium heat. Brown the meatballs on all sides for 4-5 minutes.
Once browned, transfer the skillet to the oven and bake for 10-12 minutes, or until the meatballs are cooked through.
While the meatballs are baking, cook orzo according to package instructions. Drain and set aside.
In the same skillet, melt butter and olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Stir in cooked orzo, lemon zest, lemon juice, salt, and black pepper. Toss to combine.
Serve the meatballs over the lemon butter orzo, garnished with fresh parsley.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 400 kcal per serving
Servings: 4
