Greek Meatballs With Herb And Lemon Orzo

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/3 cups orzo pasta
• salt
• pepper
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh dill
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/4 cup olive oil
• 2 slices hearty sandwich bread, torn into pieces
• 1/3 cup plain yogurt (atk recommends against using greek yogurt)
• 1 1/2 lbs lean ground beef (85% lean)
• 1 small red onion, grated
• 2 ounces feta cheese, crumbled (1/2 cup)

Recipe

• 1 bring 3 quarts water to boil in a large saucepan.
• 2 add orzo and 1 teaspoon salt and cook over medium heat until just tender, about 10 minutes.
• 3 drain and toss with lemon zest, lemon juice, 1 tablespoon mint, 1 tablespoon dill, half of garlic, and 2 tablespoons oil; season with salt and pepper to taste.
• 4 meanwhile, mash bread with yogurt in bowl until smooth.
• 5 add beef, onion, remaining garlic, mint, and dill, 1 teaspoon salt, and 1/2 teaspoon pepper.
• 6 form mixture into 1 1/2 inch balls (you should have 24).
• 7 heat remaining 1/4 cup oil in 12-inch nonstick skillet over med-high heat until just smoking.
• 8 add meatballs and cook gently, shaking pan and turning meatballs with tongs, until browned on all sides and cooked through, about 7 minutes.
• 9 spoon orzo onto serving platter, top with meatballs, and sprinkle with feta; serve.