Ingredients
- Ground Beef: 1 pound
- Orzo Pasta: 1 cup
- Lemon: 1, juiced and zested
- Feta Cheese: 4 ounces
- Fresh Dill: 1/4 cup, chopped
- Onion: 1/2, finely chopped
- Garlic: 2 cloves, minced
- Olive Oil: 2 tablespoons
Instructions
- Step 1: Prepare the meatballs. In a large bowl, combine ground beef, onion, garlic, dill, salt, and pepper. Mix well and form into small meatballs.
- Step 2: Cook the meatballs. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through. Remove meatballs from the skillet and set aside.
- Step 3: Cook the orzo. In the same skillet, add orzo pasta and enough water or broth to cover the orzo by about an inch. Bring to a boil, then reduce heat and simmer until orzo is tender and liquid is absorbed, about 10-12 minutes. Stir in lemon juice and zest.
- Step 4: Prepare the feta cream. In a small bowl, combine feta cheese and 1-2 tablespoons of water (or milk) until smooth and creamy.
- Step 5: Assemble and serve. Stir the cooked meatballs into the lemon orzo. Serve immediately, topped with a dollop of feta cream.
Notes
- Store leftover meatballs and orzo separately in airtight containers for best texture.
- Gently reheat the meatballs and orzo separately, adding a splash of water to the orzo to prevent it from drying out.
- Garnish with extra fresh dill and a sprinkle of crumbled feta for a burst of flavor and color.
- Don't overcrowd the skillet when browning the meatballs, cook in batches for even cooking and better browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American