When looking for meals that appeal to all of my kids, meatballs and orzo are always easy wins. This one from eatingwell.com looked like it needed a tryout in the Delaney Test Kitchen. It appealed to the adults as well as the kids thanks to the additional flavor of dill and the saltiness of the feta. I really liked this one for both ease and flavor. And then the kids have specifically asked for it again on numerous occasions. That qualifies as a win for me. Enjoy!
Meatballs with Lemon-Garlic Orzo
1. Preheat oven to 425°F. Coat a large-rimmed baking sheet with cooking spray.
2. 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.
3. Meanwhile, bring a large saucepan of water to a boil. Cook orzo according to package directions. Drain and let cool for 5 minutes.
4. 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.
5. Add the orzo to the medium bowl and stir in the remaining 3/4 cup feta. Serve the meatballs with the orzo, yogurt sauce and cucumbers.
Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.