Meatballs with Lemon-Garlic Orzo

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!



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Meatballs with Lemon-Garlic Orzo
 
INGREDIENTS:

• 1 pound ground lamb or beef
• 1 large egg, lightly beaten
• 4 tablespoons chopped fresh parsley, divided
• 1 tablespoon chopped fresh mint
• 3 teaspoons finely grated garlic, divided
• ½ teaspoon salt
• 1 cup whole-wheat orzo
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh dill
• Zest and juice of 1 lemon
• ½ cup whole-milk plain yogurt
• 1 cup crumbled feta cheese, divided
• 1 cup thinly sliced cucumbers

DIRECTIONS:
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.

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