WHY MAKE THIS RECIPE
Greek Meatballs & Lemon Orzo with Feta Cream is a delightful dish that brings the vibrant flavors of the Mediterranean right to your kitchen. This recipe offers a wonderful balance of savory meatballs, tangy lemon-infused orzo, and creamy feta that makes each bite a flavor explosion. It’s not just tasty; it’s also a complete meal that’s perfect for any occasion, whether a casual dinner or a more formal gathering. Plus, making your own meatballs can be rewarding and fun, allowing you to customize flavors to your liking.
HOW TO MAKE Greek Meatballs & Lemon Orzo with Feta Cream
Ingredients
- 400 g ground meat (beef or lamb)
- 1 finely chopped onion
- 2 minced garlic cloves
- 1 egg
- 50 g breadcrumbs
- Spices (like oregano and cumin)
- Fresh parsley (chopped)
- Salt and pepper to taste
- Olive oil for frying
- 200 g orzo pasta
- 1 lemon (zest and juice)
- 150 g feta cheese
- 100 g Greek yogurt
DIRECTIONS
-
Prepare the Meatballs:
In a large bowl, combine the ground meat, chopped onion, minced garlic, egg, breadcrumbs, spices, chopped parsley, salt, and pepper. Mix everything together until well combined. Take small portions of this mixture and shape them into meatballs, about the size of a golf ball. -
Cook the Meatballs:
Heat some olive oil in a large frying pan over medium heat. Add the meatballs to the pan in a single layer and fry them for 10-12 minutes, turning them regularly. You want them to be nicely browned on all sides and cooked through. -
Prepare the Orzo:
While the meatballs are cooking, bring a pot of chicken or vegetable broth to a boil. Add the orzo pasta and cook until all the liquid is absorbed and the orzo is tender. This usually takes about 8-10 minutes. -
Flavor the Orzo:
Once the orzo is cooked, stir in a drizzle of olive oil, the lemon zest, lemon juice, salt, pepper, and chopped parsley. This will give the orzo a fresh and zesty flavor. -
Make the Feta Cream:
In a blender, combine the feta cheese, Greek yogurt, lemon juice, olive oil, and a pinch of pepper. Blend until you achieve a smooth cream. If it’s too thick, you can add a little water or olive oil to make it creamier. -
Serve:
To serve, place a generous portion of the lemon orzo on each plate, top with the hot meatballs, and finish with a generous spoonful of feta cream. Sprinkle fresh parsley on top for extra color and flavor.
HOW TO SERVE Greek Meatballs & Lemon Orzo with Feta Cream
Serving this delicious dish can be fun and straightforward. Place the lemon orzo at the bottom of a deep plate or bowl, then arrange the meatballs artistically on top. Add a generous dollop of feta cream beside the meatballs for that creamy texture and tangy flavor. You can garnish with extra parsley or even some slices of lemon for a pop of color. This dish pairs beautifully with a side salad or crusty bread to soak up any leftover sauce or feta cream.
HOW TO STORE Greek Meatballs & Lemon Orzo with Feta Cream
If you have leftovers, store them in an airtight container in the refrigerator. The meatballs and orzo should stay good for up to three days. When reheating, you can use the microwave or heat them gently on the stove. Just be careful not to overcook the orzo, as it may become mushy. If the feta cream thickens in the fridge, you can stir in a little bit of yogurt or water to loosen it up when ready to serve again.
TIPS TO MAKE Greek Meatballs & Lemon Orzo with Feta Cream
- Meat Choice: You can use ground chicken or turkey if you prefer leaner options. These meats will work well with similar seasoning.
- Herbs: Feel free to experiment with other herbs, such as dill or mint, for added freshness.
- Feta: Use any quality feta for the cream; Greek feta is traditional but any good crumbled feta will work.
- Spices: Adjust the spices according to your taste. If you like heat, you could add a pinch of red pepper flakes.
- Pasta Varieties: If orzo isn’t available, you can substitute it with other small pasta shapes like ditalini or even rice.
VARIATIONS
This recipe has room for creativity. Here are a few variations you might consider:
- Vegetarian Option: Use chickpeas and lentils instead of meat for vegetarian meatballs. Add breadcrumbs and seasonings to give them flavor.
- Different Sauces: Instead of feta cream, you can serve the meatballs with a yogurt sauce with dill or a spicy harissa sauce for a kick.
- Add Vegetables: You can mix in grated zucchini or carrots into the meatball mixture for some added texture and nutrition.
- Orzo Alternatives: For a gluten-free option, use rice or quinoa instead of orzo.
FAQs
What can I serve with Greek Meatballs & Lemon Orzo?
Besides the lemon orzo, you can serve a simple green salad with a vinaigrette or a side of roasted vegetables. Pita bread or crusty bread is also a great option to accompany the dish.
Can I freeze the meatballs?
Yes, you can freeze cooked meatballs! Let them cool completely, then place them in a freezer-safe bag or container. They should keep well for up to three months. When ready to eat, thaw them in the fridge overnight and reheat.
How do I know when the meatballs are cooked through?
To ensure the meatballs are fully cooked, check their internal temperature; it should reach 75°C (165°F) when cooked. If you cut one open, the meat should be no longer pink and juice should run clear.
By understanding this recipe’s basic steps and components, you can enjoy a delicious meal filled with authentic Greek flavors. Add your personal touch and enjoy the process of making Greek Meatballs & Lemon Orzo with Feta Cream, whether it’s for a weeknight dinner or a festive occasion!
Greek Meatballs & Lemon Orzo with Feta Cream
Ingredients
Method
- In a large bowl, combine the ground meat, chopped onion, minced garlic, egg, breadcrumbs, spices, chopped parsley, salt, and pepper. Mix everything together until well combined.
- Take small portions of this mixture and shape them into meatballs, about the size of a golf ball.
- Heat some olive oil in a large frying pan over medium heat.
- Add the meatballs to the pan in a single layer and fry them for 10-12 minutes, turning them regularly until browned and cooked through.
- While the meatballs are cooking, bring a pot of chicken or vegetable broth to a boil.
- Add the orzo pasta and cook until all the liquid is absorbed and the orzo is tender, about 8-10 minutes.
- Once the orzo is cooked, stir in olive oil, lemon zest, lemon juice, salt, pepper, and chopped parsley.
- In a blender, combine the feta cheese, Greek yogurt, lemon juice, olive oil, and a pinch of pepper.
- Blend until you achieve a smooth cream, adding water or olive oil if it's too thick.
- Place a generous portion of lemon orzo on each plate, top with meatballs, and finish with a spoonful of feta cream.
- Sprinkle fresh parsley on top for extra color and flavor.