Greek Meatballs With Herb And Lemon Orzo Food

LEMON ORZO

Steps:

• Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

GREEK MEATBALLS WITH HERB AND LEMON ORZO

Steps:

• Bring 3 quarts water to boil in a large saucepan.
• Add orzo and 1 teaspoon salt and cook over medium heat until just tender, about 10 minutes.
• 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.
• Meanwhile, mash bread with yogurt in bowl until smooth.
• Add beef, onion, remaining garlic, mint, and dill, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Form mixture into 1 1/2 inch balls (you should have 24).
• Heat remaining 1/4 cup oil in 12-inch nonstick skillet over med-high heat until just smoking.
• Add meatballs and cook gently, shaking pan and turning meatballs with tongs, until browned on all sides and cooked through, about 7 minutes.
• Spoon orzo onto serving platter, top with meatballs, and sprinkle with feta; serve.

GREEK MEATBALLS WITH TZATZIKI AND ORZO WITH FETA AND WALNUTS

Steps:

• Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
• Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
• Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
• Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
• Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
• Serve the meatballs with the sauce and pitas and alongside the Orzo with Feta and Walnuts.
• Heat a medium pot of water to a boil. Salt the water and cook the orzo to al dente, 7 minutes. Toast the walnuts until fragrant in small pan over medium heat. Combine the orzo with the walnuts, parsley, feta and a drizzle of EVOO and season with pepper.

LAMB MEATBALLS AND ORZO

Steps:

• In a mixing bowl, beat the egg.
• Add in the ground lamb, garlic, onion, bread crumbs, milk, dill, salt and pepper; mix well to combine.
• Cover and refrigerate for 1 hour.
• Shape lamb mixture into 1-inch balls; place balls on a large baking sheet with a rim.
• Bake in a 400° oven for about 10 minutes or until browned.
• Take out of oven and set aside.
• Bring to chicken stock, lemon juice, and lemon zest to a boil in a saucepan over high heat.
• Add in the orzo; stir to combine.
• Boil for 1 minute.
• 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.
• Place meatballs on top.
• Decrease oven temp to 350° and bake, covered, for 40-50 minutes or until liquid is absorbed.
• Let rest for 5 minutes before serving.