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Greek Meatballs & Lemon Orzo with Feta Cream

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3.7 from 63 reviews

Delicious greek meatballs & lemon orzo with feta cream recipe with detailed instructions and nutritional information.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • Ground beef (80/20) 1 pound
  • Orzo pasta 1 cup
  • Feta cheese 4 ounces
  • Lemon 1 large
  • Fresh dill 1/4 cup, chopped
  • Olive oil 2 tablespoons
  • Garlic cloves 2, minced
  • Chicken broth 4 cups

Instructions

  1. Step 1: In a bowl, combine ground beef, half the dill, half the minced garlic, salt, and pepper. Gently mix until just combined. Form into small meatballs (about 1 inch in diameter).
  2. Step 2: Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then remove from the skillet and set aside. Do not cook through.
  3. Step 3: Add the remaining garlic to the skillet and cook for 30 seconds until fragrant. Add orzo and toast for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat and simmer, covered, for 10-12 minutes, or until the orzo is cooked through and the liquid is absorbed.
  4. Step 4: Return the meatballs to the skillet with the orzo. Squeeze the juice of half the lemon over the mixture. Simmer for another 5 minutes, or until the meatballs are cooked through.
  5. Step 5: While the meatballs and orzo are simmering, prepare the feta cream. In a food processor or blender, combine feta cheese and the juice of the remaining half of the lemon, and 2 tablespoons of water. Blend until smooth and creamy. Add more water if needed to reach desired consistency.
  6. Step 6: Serve the Greek meatballs and lemon orzo topped with a dollop of feta cream and a sprinkle of the remaining fresh dill.

Notes

  • Store leftover meatballs and orzo separately from the feta cream in airtight containers in the refrigerator for up to 3 days.
  • Reheat the meatballs and orzo gently in a skillet with a splash of broth or water to prevent sticking, and avoid overheating the feta cream to maintain its texture.
  • Garnish with extra lemon zest and a drizzle of olive oil for an extra burst of freshness and flavor that complements the feta cream.
  • Don't overmix the meatball mixture to keep them tender; gently combine the ingredients until just incorporated for the best texture.
  • Author: Marlon Zuniga
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesman.com/greek-meatballs-lemon-orzo-with-feta-cream/

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