Greek Meatballs Lemon Orzo (Print Version)
# Ingredients:
01 -
1 pound ground chicken.
02 -
1 small shallot, diced.
03 -
2 garlic cloves, crushed.
04 -
1 tablespoon fresh oregano (or 2 teaspoons dried).
05 -
1 teaspoon smoked paprika.
06 -
Salt and black pepper.
07 -
Red pepper flakes.
08 -
4 tablespoons olive oil, divided.
09 -
1 lemon + 4 tablespoons juice.
10 -
2 tablespoons butter.
11 -
1 cup orzo pasta.
12 -
½ cup green olives, pitted.
13 -
2 tablespoons fresh dill, plus extra.
14 -
½ cup sun-dried tomatoes in oil.
15 -
2 tablespoons balsamic vinegar.
16 -
Fresh arugula.
17 -
8 ounces feta cheese.
18 -
¼ cup greek yogurt.
# Instructions:
01 -
Mix chicken, diced shallot, one crushed garlic clove, oregano, paprika, salt, pepper, and red pepper flakes. Shape into small meatballs using oiled hands.
02 -
Heat oil in a big pan. Brown meatballs until cooked, about 10 minutes. Set aside.
03 -
In the same pan, brown lemon slices in butter. Remove lemons. Toast orzo with garlic for 2 minutes. Add water and lemon juice. Cook until tender. Mix in olives and dill.
04 -
Mix tomato oil, lemon juice, and balsamic vinegar. Add chopped tomatoes, dill, salt, and pepper.
05 -
Blend feta, yogurt, and olive oil until smooth.
06 -
Layer feta spread, orzo, meatballs, and sauce. Top with greens.
# Notes:
01 -
Store feta spread up to 3 days in fridge.
02 -
Meatballs can be made ahead and frozen.