Lamb Meatballs Over Spinach And Orzo Recipes

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LAMB MEATBALLS AND ORZO



Lamb Meatballs and Orzo image

A Mediterranean-inspired dish. I serve it with a Greek salad and crusty bread. Yummy!! 1 hour chill time.

Provided by ratherbeswimmin

Categories     Lamb/Sheep

Time 1h40m

Yield 4-5 serving(s)

Number Of Ingredients 13

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

Steps:

  • In a mixing bowl, beat the egg.
  • Add in the ground lamb, garlic, onion, bread crumbs, milk, dill, salt and pepper; mix well to combine.
  • Cover and refrigerate for 1 hour.
  • Shape lamb mixture into 1-inch balls; place balls on a large baking sheet with a rim.
  • Bake in a 400° oven for about 10 minutes or until browned.
  • Take out of oven and set aside.
  • Bring to chicken stock, lemon juice, and lemon zest to a boil in a saucepan over high heat.
  • Add in the orzo; stir to combine.
  • Boil for 1 minute.
  • 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.
  • Place meatballs on top.
  • Decrease oven temp to 350° and bake, covered, for 40-50 minutes or until liquid is absorbed.
  • Let rest for 5 minutes before serving.

Nutrition Facts : Calories 603.4, Fat 31, SaturatedFat 12.9, Cholesterol 140.9, Sodium 634.3, Carbohydrate 47.8, Fiber 2.2, Sugar 4, Protein 31

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