Lamb Meatballs Over Spinach And Orzo Recipes
LAMB MEATBALLS AND ORZO
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
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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- In a large bowl, gently combine lamb, spinach, onion, feta, egg, breadcrumbs, garlic, lemon zest, mint, and 1 tablespoon of the oil. Add the salt and pepper. Mix until all of the ingredients are well combined. Form the mixture into 1 1/2-inch meatballs, being careful not to squeeze the mixture too vigorously.
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- Add the orzo to the Dutch oven and stir to coat with the oils in the pan. Stir in 2 1/2 cups of the broth, then return the meatballs to the pan. Instead of using a Dutch oven I transferred the mixture to a large, shallow baking dish.
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