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Lemon Herb Meatballs with Orzo and Whipped Feta

A delightful and mouthwatering meal of flavorful meatballs combined with tender orzo and creamy whipped feta, perfect for busy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef (or ground turkey for a lighter option)
  • 1 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 unit Zest and juice of 1 lemon
For the Orzo
  • 1 cup orzo pasta
  • 2 cups chicken or vegetable broth Feel free to use low sodium
  • 1 tablespoon olive oil
  • to taste Salt and pepper
For the Whipped Feta
  • 1 cup crumbled feta cheese
  • 1/4 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1/2 unit Juice of 1/2 lemon

Method
 

Preparation
  1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, parsley, garlic, egg, salt, pepper, oregano, lemon zest, and lemon juice. Mix until just combined.
  2. Roll the mixture into meatballs—about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
Cooking the Meatballs
  1. Preheat your oven to 375°F (190°C). Bake the meatballs for about 20-25 minutes until they are golden brown and cooked through.
Cooking the Orzo
  1. While the meatballs are baking, bring the chicken or vegetable broth to a boil in a medium pot.
  2. Add the orzo, a dash of salt, and cook according to package instructions (usually about 8-10 minutes).
  3. Once cooked, drain excess liquid and stir in olive oil. Season with salt and pepper.
Whipping the Feta
  1. In a blender or food processor, combine feta cheese, Greek yogurt, olive oil, and lemon juice. Blend until smooth and creamy.
Assembly
  1. To serve, scoop a generous amount of orzo onto each plate, top with meatballs, and finish with a dollop of whipped feta.
  2. Drizzle with a little extra olive oil or a few sprigs of parsley for presentation.

Notes

You can prepare the meatballs in advance and freeze them! Feel free to experiment with herbs like basil or mint for added flavor. Leftover meatballs are great in a sub sandwich or on a salad for lunch.