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Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts (Rachael Ray) Recipe

Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts (Rachael Ray) Recipe

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Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts (Rachael Ray)

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Ingredients:

Serving

2 slices white bread, 1-inch thick
1/4 to 1/2 cup milk , to moisten
1/2 seedless cucumber
kosher salt
3 tbsp evoo
1 1/2 lb ground lamb or beef
freshly ground pepper
1/4 cup finely chopped fresh mint
3 tbsp grated red onion
1 tbsp finely chopped fresh oregano
2 pinches cinnamon
3 cloves garlic, grated or pasted
1 large egg
zest and juice of 1 lemon
4 pocket-less pitas or flat breads, cut into wedges
1 1/2 cups greek yogurt
1/4 cup fresh dill
1 tsp ground cumin
orzo with feta and walnuts , recipe follows
kosher salt
1 1/2 cups orzo
1/2 cup chopped walnuts
1 cup finely chopped flat leaf parsley
1/2 lb greek feta cheese, crumbled
evoo, for drizzling
freshly ground pepper

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	994.18 Kcal (4162 kJ)
Calories from fat	612.91 Kcal
		% Daily Value*
Total Fat	68.1g	105%
Cholesterol	230.74mg	77%
Sodium	791.78mg	33%
Potassium	961.33mg	20%
Total Carbs	28.66g	10%
Sugars	7.59g	30%
Dietary Fiber	6.01g	24%
Protein	59.49g	119%
Vitamin C	27.2mg	45%
Vitamin A	0.7mg	25%
Iron	95.2mg	529%
Calcium	514mg	51%

Amount Per 100 g
Calories	179.28 Kcal (751 kJ)
Calories from fat	110.53 Kcal
		% Daily Value*
Total Fat	12.28g	105%
Cholesterol	41.61mg	77%
Sodium	142.78mg	33%
Potassium	173.36mg	20%
Total Carbs	5.17g	10%
Sugars	1.37g	30%
Dietary Fiber	1.08g	24%
Protein	10.73g	119%
Vitamin C	4.9mg	45%
Vitamin A	0.1mg	25%
Iron	17.2mg	529%
Calcium	92.7mg	51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

24.8

Points
26

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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