Ingredients
Scale
- Ground beef 1 lb
- Orzo pasta 1 cup
- Feta cheese 4 oz
- Lemon 1 large
- Dried oregano 2 tsp
- Olive oil 2 tbsp
- Chicken broth 2 cups
- Garlic 2 cloves
Instructions
- Step 1: In a bowl, combine ground beef, oregano, minced garlic, salt, and pepper. Form into small meatballs.
- Step 2: Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides. Remove meatballs from the skillet and set aside.
- Step 3: Add orzo to the skillet and toast for 1-2 minutes. Pour in chicken broth and juice from half a lemon. Bring to a boil, then reduce heat and simmer, covered, until orzo is cooked through, about 10-12 minutes.
- Step 4: While orzo is cooking, prepare the feta cream by blending feta cheese with a tablespoon of olive oil and a squeeze of lemon juice until smooth.
- Step 5: Return meatballs to the skillet with the orzo. Stir in the feta cream. Garnish with fresh parsley and lemon zest, and serve immediately.
Notes
- Store leftover meatballs and orzo separately for best texture; the orzo tends to absorb liquid overnight.
- Gently reheat the orzo on the stovetop with a splash of broth or water to prevent it from drying out.
- Serve this dish with a simple Greek salad and warm pita bread for a complete Mediterranean meal.
- For extra flavor, add a pinch of red pepper flakes to the meatball mixture for a subtle kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American