I ended up with a free subscription to Eating Well magazine and was flipping through the December copy when I came across this recipe. My boyfriend loves cucumbers so we had to make this one. The meatballs are super easy and this dinner comes together in about 35 minutes. I'm already looking forward to the leftovers!
Ingredients:
Meatballs:
1 pound ground lamb
1 egg, lightly beaten
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 cup orzo
2 tablespoons fresh parsley, chopped
1 lemon, zested and juiced
2 tablespoons fresh dill, chopped
3 tablespoons olive oil
1 clove garlic, minced
1/2 cup plain Greek yogurt
1 cup feta crumbled, divided
1 cup cucumber, thinly sliced
Preparation:
1. Preheat oven to 425 degrees and line a cookie sheet with a Silpat baking mat.
2. In a medium bowl, mix lamb, egg, parsley, mint, garlic, salt and red pepper flakes.
3. Shape into 12 meatballs and space evenly on the baking sheet. Bake for 16-18 minutes, until cooked through.
4. While meatballs are baking, bring a pot of salted water to a boil. Cook orzo according to package directions. Drain and set aside.
5. While meatballs and pasta are cooking, mix oil, dill, lemon zest, lemon juice, parsley, and garlic together in a medium bowl.
6. In a separate small bowl, mix yogurt with 1/4 cup feta. Stir 1 tablespoon of the oil mixture into the yogurt. Set aside.
7. After orzo is cooked and drained, add to the medium bowl with the oil mixture. Toss to coat. Add remaining 3/4 cup feta and stir together.
8. To serve, plate 1/2 cup orzo, 3 meatballs, 2 tablespoons yogurt sauce, and 6 slices cucumbers.
Source: Eating Well
Ingredients:
Meatballs:
1 pound ground lamb
1 egg, lightly beaten
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 cup orzo
2 tablespoons fresh parsley, chopped
1 lemon, zested and juiced
2 tablespoons fresh dill, chopped
3 tablespoons olive oil
1 clove garlic, minced
1/2 cup plain Greek yogurt
1 cup feta crumbled, divided
1 cup cucumber, thinly sliced
Preparation:
1. Preheat oven to 425 degrees and line a cookie sheet with a Silpat baking mat.
2. In a medium bowl, mix lamb, egg, parsley, mint, garlic, salt and red pepper flakes.
3. Shape into 12 meatballs and space evenly on the baking sheet. Bake for 16-18 minutes, until cooked through.
4. While meatballs are baking, bring a pot of salted water to a boil. Cook orzo according to package directions. Drain and set aside.
5. While meatballs and pasta are cooking, mix oil, dill, lemon zest, lemon juice, parsley, and garlic together in a medium bowl.
6. In a separate small bowl, mix yogurt with 1/4 cup feta. Stir 1 tablespoon of the oil mixture into the yogurt. Set aside.
7. After orzo is cooked and drained, add to the medium bowl with the oil mixture. Toss to coat. Add remaining 3/4 cup feta and stir together.
8. To serve, plate 1/2 cup orzo, 3 meatballs, 2 tablespoons yogurt sauce, and 6 slices cucumbers.
Source: Eating Well