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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 5 |
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A Mediterranean-inspired dish. I serve it with a Greek salad and crusty bread. Yummy!! 1 hour chill time. Ingredients:
1 large egg |
1 lb ground lamb |
2 cloves garlic, minced |
1/4 cup finely chopped onion |
1/2 cup dried breadcrumbs |
1/4 cup milk |
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed |
1/2 teaspoon salt, to taste |
pepper |
1 3/4 cups chicken stock or 1 3/4 cups chicken broth (low-sodium, if using canned) |
2 tablespoons lemon juice |
1/2 teaspoon grated lemon, zest of |
1 cup orzo pasta |
Directions:
1. In a mixing bowl, beat the egg.
2. Add in the ground lamb, garlic, onion, bread crumbs, milk, dill, salt and pepper; mix well to combine.
3. Cover and refrigerate for 1 hour.
4. Shape lamb mixture into 1-inch balls; place balls on a large baking sheet with a rim.
5. Bake in a 400° oven for about 10 minutes or until browned.
6. Take out of oven and set aside.
7. Bring to chicken stock, lemon juice, and lemon zest to a boil in a saucepan over high heat.
8. Add in the orzo; stir to combine.
9. Boil for 1 minute.
10. Transfer orzo mixture into a 2 1/2 quart baking dish that has been sprayed lightly with non-stick cooking spray; spread mixture out evenly.
11. Place meatballs on top.
12. Decrease oven temp to 350° and bake, covered, for 40-50 minutes or until liquid is absorbed.
13. Let rest for 5 minutes before serving.
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