Greek Meatballs With Herb and Lemon Orzo |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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America's Test Kitchen Ingredients:
1 1/3 cups orzo pasta |
salt |
pepper |
1 teaspoon grated lemon zest |
1 tablespoon fresh lemon juice |
2 tablespoons chopped fresh mint |
2 tablespoons chopped fresh dill |
2 garlic cloves, minced |
2 tablespoons olive oil |
1/4 cup olive oil |
2 slices hearty sandwich bread, torn into pieces |
1/3 cup plain yogurt (atk recommends against using greek yogurt) |
1 1/2 lbs lean ground beef (85% lean) |
1 small red onion, grated |
2 ounces feta cheese, crumbled (1/2 cup) |
Directions:
1. Bring 3 quarts water to boil in a large saucepan.
2. Add orzo and 1 teaspoon salt and cook over medium heat until just tender, about 10 minutes.
3. 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.
4. Meanwhile, mash bread with yogurt in bowl until smooth.
5. Add beef, onion, remaining garlic, mint, and dill, 1 teaspoon salt, and 1/2 teaspoon pepper.
6. Form mixture into 1 1/2 inch balls (you should have 24).
7. Heat remaining 1/4 cup oil in 12-inch nonstick skillet over med-high heat until just smoking.
8. Add meatballs and cook gently, shaking pan and turning meatballs with tongs, until browned on all sides and cooked through, about 7 minutes.
9. Spoon orzo onto serving platter, top with meatballs, and sprinkle with feta; serve.
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