Description
For the Meatballs:
1 lb ground beef or lamb
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup crumbled feta cheese
1 tablespoon olive oil (for cooking)
For the Lemon Butter Orzo:
1 cup orzo pasta
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
Directions:
Preheat oven to 375°F (190°C).
In a bowl, mix together ground beef or lamb, breadcrumbs, egg, garlic, oregano, parsley, salt, pepper, and feta cheese until well combined.
Form the mixture into meatballs, about 1 inch in diameter, and set aside.
Heat olive oil in a large oven-safe skillet over medium heat. Brown the meatballs on all sides for 4-5 minutes.
Once browned, transfer the skillet to the oven and bake for 10-12 minutes, or until the meatballs are cooked through.
While the meatballs are baking, cook orzo according to package instructions. Drain and set aside.
In the same skillet, melt butter and olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
Stir in cooked orzo, lemon zest, lemon juice, salt, and black pepper. Toss to combine.
Serve the meatballs over the lemon butter orzo, garnished with fresh parsley.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 400 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, combine the ground meat, breadcrumbs, egg, minced garlic, oregano, parsley, salt, pepper, and crumbled feta. Use your hands to mix gently but thoroughly until all ingredients are evenly distributed. Overmixing can lead to tough meatballs.
2. Form and Brown: Roll the mixture into 1-inch balls. Heat olive oil in an oven-safe skillet over medium heat. Add the meatballs, ensuring they are not crowded, and brown for 4-5 minutes, turning to achieve a golden crust on all sides. This step locks in juices.
3. Finish Cooking: Transfer the entire skillet to the preheated oven. Bake for 10-12 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C).
4. Cook the Orzo Base: While the meatballs bake, cook the orzo in salted boiling water according to package directions until al dente. Drain.
5. Create the Lemon Butter Sauce: In the same skillet (after removing meatballs and draining excess fat), melt butter and olive oil. Sauté the minced garlic for 1 minute until fragrant. Off the heat, stir in the cooked orzo, lemon zest, lemon juice, salt, and pepper.
6. Combine and Serve: Return the baked meatballs to the skillet, gently nestling them into the orzo. Garnish with fresh parsley.
Serving Suggestions
This dish is a complete meal, but it pairs beautifully with a simple side to round out the dinner. Consider a crisp Greek salad with tomatoes, cucumber, and red onion, or some roasted asparagus or green beans. For a touch of freshness, serve with a dollop of tzatziki sauce or a wedge of lemon. A dry white wine, like Sauvignon Blanc, complements the lemon butter sauce perfectly.
How-to Summary
Mix beef/lamb with feta and herbs to form meatballs. Brown in a skillet, then finish baking in the oven. Cook orzo separately. In the same skillet, make a quick lemon butter garlic sauce, toss with the orzo, and combine with the meatballs. Garnish with parsley.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey or chicken work well. For poultry, consider adding an extra tablespoon of olive oil to the mixture to prevent dryness.
My meatballs are falling apart. What did I do wrong? This is often due to insufficient binding. Ensure you’ve used the full egg and breadcrumbs. Chilling the formed meatballs for 15 minutes before cooking also helps them hold their shape.
Can I make this ahead of time? You can prepare the meatball mixture and form the balls up to a day in advance, storing them covered in the fridge. The full dish is best served fresh.
What if I don’t have an oven-safe skillet? After browning, simply transfer the meatballs to a parchment-lined baking sheet to finish cooking in the oven.
How can I make the orzo creamier? Stir in 2-3 tablespoons of grated Parmesan cheese or a splash of heavy cream when you add the orzo to the lemon butter sauce.
Common Mistakes to Avoid
- Overmixing the Meat: This compacts the proteins, resulting in dense, tough meatballs. Mix just until combined.
- Skipping the Browning Step: Browning creates a flavorful crust via the Maillard reaction. Don’t rush it or move the meatballs too soon.
- Crowding the Skillet: Adding too many meatballs at once steams them instead of searing them. Cook in batches if necessary.
- Overcooking the Garlic: Garlic burns quickly. Sauté it for only about 1 minute until fragrant to avoid a bitter taste.
Conclusion
This Greek Meatballs with Lemon Butter Orzo recipe delivers restaurant-quality flavor with straightforward, 30-minute preparation. The juicy, herbed feta meatballs paired with the bright, buttery orzo create a harmonious and satisfying dish. By following the detailed steps and avoiding common pitfalls, you can consistently achieve a perfect, impressive weeknight meal that’s sure to become a family favorite.
