Saturday, October 29, 2016

Greek Meatballs with Lemon and Spinach Orzo

Orzo is a staple in my home! I have had many "meals" composed of only orzo. Today, I decided to try to make a full meal out of it and actually have other the main dish. These meatballs are quick and simple to make.

For the meatballs:
1.5 lbs ground beef (or lamp)
Salt and Pepper
1/4 cup chopped fresh mint
2 tablespoons red onion, minced
1 tablespoon oregano
1/2 teaspoon cinnamon
3 cloves garlic, minced
1 egg
Zest and juice of 1 lemon
1 cup panko/bread crumbs

In a large bowl, using your hands, combine the above ingredients. Form the meatballs, making between 20-24 small meatballs and place them in a glass baking dish. Bake at 450 degrees for 15 minutes. Then raise to a broil and cook for an additional 2 minutes.

For the tzatziki:
1 cup greek yogurt
1 small cucumber, deseeded, drained, and chopped
1 garlic clove
Zest and juice of 1 lemon

In a small bowl, combine the above ingredients. Salt to taste. Allow for the flavors to meld for 30-60 minutes prior to serving. Great for topping the meatballs!

For the orzo:
2 cups orzo
4 cups broth (I like using vegetable broth)
2 cups spinach
Juice from two lemons

Bring the broth to a boil and add the orzo. Cook until almost all the liquid has been absorbed. Add the spinach to the pot and turn off the heat. Add the lemon juice and mix well. Serve immediately.

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