ITALIAN MEATBALLS WITH ORZO
Add a twist to classic spaghetti and meatballs with garlicky tomato sauce by using orzo pasta - ready in 30 minutes
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Chop half the basil leaves and reserve the rest for serving. Mix the chopped basil with the mince, garlic and oregano. Season and roll into 20-24 meatballs.
- Heat the oil in a frying pan over a fairly high heat and brown the meatballs all over for 5-6 mins. Stir in the passata and bring to the boil. Turn down to a simmer and cook for another 10 mins.
- Bring a large pan of water to the boil and cook the orzo following pack instructions. Once cooked, drain and spoon onto a serving platter or individual plates. Top with the meatballs, then shave over the Parmesan and scatter with the reserved basil leaves.
Nutrition Facts : Calories 632 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
LAMB SHANKS & ORZO
Steps:
- Preheat the oven to 325 degrees.
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks.
- Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
- Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.
GREEK LAMB WITH ORZO
Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation
Provided by Mary Cadogan
Categories Dinner, Main course
Time 2h55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
- Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
- Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.
Nutrition Facts : Calories 696 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.68 milligram of sodium
SPICED LAMB MEATBALL AND SWISS CHARD STEW
These easy meatballs, made with paprika and cumin, lend a rich flavor to store-bought stock. Get the recipe for Spiced Lamb Meatball and Swiss Chard Stew.
Provided by Chris Morocco
Time 50m
Number Of Ingredients 12
Steps:
- Combine the eggs, garlic, bread crumbs, paprika, cumin, 1¼ teaspoons salt, and ¼ teaspoon pepper in a medium bowl. Add the lamb and gently mix with your hands until just combined. Form the mixture into 18 meatballs (about 2 tablespoons each).
- Heat the oil in a large pot or Dutch oven over medium-high heat. Cook the meatballs, turning occasionally, until browned all over, 4 to 6 minutes. (They do not need to be cooked through.) Transfer to a plate; reserve the pot.
- Add the chard stems to the reserved pot. Cook, stirring, until crisp-tender, 2 to 3 minutes. Add the chicken broth and meatballs and bring to a boil. Reduce heat and simmer until the meatballs are cooked through, 10 to 12 minutes. Add the orzo and simmer until tender, 8 to 11 minutes.
- Just before serving, fold in the chard leaves. Serve warm topped with the yogurt, if desired.
Nutrition Facts : Calories 365 kcal, Carbohydrate 25 g, Cholesterol 131 mg, Protein 25 g, SaturatedFat 6 g, Sodium 630 mg, Sugar 3 g, Fat 19 g, UnsaturatedFat 0 g
GREEK MEATBALLS WITH TZATZIKI AND ORZO WITH FETA AND WALNUTS
Use the dip and meatballs when you have holiday parties as easy snacks or, combine with orzo to serve as a delicious dinner. The meatballs freeze well.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 26
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 OVER SPINACH AND ORZO
My husband and I purchase a couple of lambs every year from the 4H at the county fair and I am always looking for ways to use ground lamb.This is a recipe I found in the news paper many years ago when ever we serve it it gets raved reviews the creamy orzo and spinach are great together..
Provided by Mamarita
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl combine lamb,1/2 tsp salt, 1/2 tsp pepper,garlic,grated lemon peel and rosemary. Shape mixture into 1 inch balls saute until cooked browned all over. Remove from skillet set a side pour off excess fat.
- Add orzo, chicken broth and spinach cook over medium heat 3 minutes or until spinachis limp. Add half n half and salt and pepper to taste, return meatballs to pan and heat through.
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ONE-POT GREEK ORZO WITH LAMB MEATBALLS - GOOD FOOD …
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Ratings 13Total Time 30 minsCategory Dinner, Main CourseCalories 541 per serving
- Combine chopped parsley, minced garlic, cumin, and salt into a medium bowl with the ground lamb. Thoroughly combine the ingredients. Then take about 2 tablespoons of the mixture and form small balls.
- In the same skillet, add the garlic and the sliced lemons. Saute the lemons for about 1-2 minutes on each side. Then add 2-3 tbsp ghee/butter (or coconut oil). Add the orzo and saute for about 2-3 minutes.
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- To make the meatballs, combine the lamb mince, egg, breadcrumbs, 1 1/2 tsp of sea salt, the crushed garlic, and 1/2 tsp of dried oregano in a large bowl. Make sure the mixture is completely combined, but try to use a light hand for the tenderest meatballs possible.
- Roll the mixture into approximately 26 small, walnut sized meatballs and set aside on a cutting board.
- Heat a generous splash of light oil (mild olive, vegetable, sunflower and rapeseed will all work) in the bottom of a large, lidded, shallow casserole dish over a medium heat, and gently fry the onion until the pieces have softened, but now browned.
- Stir in the Greek Basil and the dried oregano, then add the wine. Let it bubble away for a minute or two, the add the tomatoes. Fill a jug with a litre of water (4 cups) and use some of this to rinse any residual tomato juice from the tins into the pan, then add the rest along with the salt.
LAMB MEATBALLS WITH GARLIC AND CUMIN - HEALTHY RECIPES BLOG
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5/5 (192)Calories 256 per servingCategory Main Course
- Using a 1.5-tablespoon cookie scoop, scoop out even portions of the mixture into a plate. I usually end up with 16 meatballs.
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From eatingwell.com
Category Healthy Orzo RecipesCalories 586 per servingTotal Time 40 mins
- Mix lamb (or beef), egg, 2 tablespoons parsley, mint, 1 teaspoon garlic and salt in a medium bowl. Form into 12 balls and place on the prepared pan. Bake until browned and cooked through, about 20 minutes.
- Meanwhile, bring a large saucepan of water to a boil. Cook orzo according to package directions. Drain and let cool for 5 minutes.
- Mix oil, dill, lemon zest and lemon juice along with the remaining 2 tablespoons parsley and 2 teaspoons garlic in a medium bowl. Transfer 1 tablespoon of the herb mixture to a small bowl and stir in yogurt and 1/4 cup feta.
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5/5 Total Time 40 minsCategory MainsCalories 431 per serving
- 1 Put the mince, chilli flakes, lemon zest and half the fresh and dried herbs in a medium bowl and season with black pepper. Wet your hands, then combine the ingredients. Shape rounded teaspoons of the mixture into 28–32 small balls (if making ahead, freeze the meatballs in a freezer proof container at this stage, then thaw thoroughly before continuing).
- 2 Spray a large, deep, non-stick frying pan with oil and set over a medium-high heat. Add the meatballs (in batches, if necessary) and cook for 5–6 min, turning, until browned. Transfer to a plate. Re-spray the pan with oil, then cook the onion and garlic for 5 min or until soft. Add the remaining dried oregano with the tomato purée and cook, stirring, for 1 min. Add the chopped tomatoes and bring to the boil.
- 3 Return all the meatballs to the frying pan and reduce the heat to low. Simmer for 10–15 min until the meatballs are cooked through and the sauce is thickened.
- 4 Meanwhile, cook the orzo in unsalted water according to the pack instructions, then drain and divide among 4 bowls. Spoon over the meatballs and sauce, top with a dollop of ricotta, then scatter over the remaining parsley or coriander and some ground black pepper. Toss the salad leaves with the vinegar, then serve alongside.
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- Place the ground beef, egg, red onion, parsley and breadcrumbs in a mixing bowl. Add the salt, oregano, cumin and black pepper and combine well.
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From orwhateveryoudo.com
4.6/5 (15)Total Time 30 minsCategory Main DishCalories 371 per serving
- Brown ground beef and onion together with the garlic salt, pepper, onion powder, and nutmeg in a medium sized pan over medium high heat.
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From joythebaker.com
Reviews 46Total Time 1 hrEstimated Reading Time 5 mins
- In a large bowl, gently combine lamb, spinach, onion, feta, egg, breadcrumbs, garlic, lemon zest, mint, and 1 tablespoon of the oil. Add the salt and pepper. Mix until all of the ingredients are well combined. Form the mixture into 1 1/2-inch meatballs, being careful not to squeeze the mixture too vigorously.
- Heat the remaining 2 tablespoons olive oil in a medium (5 to 6 quart) Dutch oven over medium heat. When the oil is hot, add the meatballs and cook, turning to brown all over, about 10 minutes. It’s easier to turn the meatballs if the pan isn’t over-crowded so cook the meatballs in batches. Remove the seared meatballs to a plate to rest.
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