Ingredients
Scale
- 1 lb ground lamb
- 1/2 lb ground beef
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/2 cup breadcrumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup orzo pasta
- 4 cups chicken broth
- 1/4 cup olive oil
- 1/4 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 tablespoon heavy cream
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine ground lamb, ground beef, onion, parsley, garlic, egg, breadcrumbs, oregano, salt, and pepper. Gently mix until just combined. Roll the mixture into 1-inch meatballs.
- Step 2: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
- Step 3: Add the orzo to the same skillet and toast for 1-2 minutes, stirring constantly. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the orzo is cooked through and the liquid is absorbed.
- Step 4: While the orzo cooks, return the meatballs to the skillet. Stir in the remaining 2 tablespoons of olive oil, feta cheese, and lemon juice. Simmer for another 5 minutes, allowing the flavors to meld.
- Step 5: Stir in the heavy cream and cook for 1 minute more, until the sauce slightly thickens. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth if needed to prevent dryness.
- Serve this vibrant dish with a side of crusty bread for soaking up the delicious lemon-feta sauce.
- For extra juicy meatballs, don't overwork the meat mixture; gentle handling is key to a tender final product.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American