Delicious Living
Herbed Lamb Meatballs with Orzo Salad
Ingredients
  • 2 cloves garlic, peeled
  • ½ cup packed flat-leaf parsley leaves
  • 2 tablespoons fresh mint leaves
  • 1 tablespoon fresh oregano leaves
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 pound ground lamb
  • ½ cup bread crumbs
  • 1 egg
  • 8 ounces orzo pasta
  • 2 cups halved cherry tomatoes
  • 1 small cucumber, sliced
  • ¼ cup chopped fresh parsley
  • 2 tablespoons olive oil
  • ½ cup crumbled feta cheese
  • FOR THE LEMON-PARSLEY YOGURT SAUCE:
  • ½ cup whole-milk yogurt
  • Zest and juice of 1 lemon
  • 1 tablespoon snipped fresh parsley
  • 1 clove garlic, minced

Herbed Lamb Meatballs with Orzo Salad

Amy Palanjian | Delicious Living
  • Serves: 6 people
  • Calories per serving: 501

To make this dish gluten free, use gluten-free bread crumbs in the meatballs and swap in quinoa for the orzo.

Directions
  1. In a small bowl, stir together all Lemon-Parsley Yogurt Sauce ingredients. Season to taste with salt and pepper. Set aside or refrigerate. Makes ⅔ cup.
  2. Preheat oven to 375°, and line a rimmed baking sheet with foil. Coat with cooking spray.
  3. Put garlic, parsley leaves, mint, oregano, cumin, salt and pepper into a food processor. Pulse to grind well. Add lamb, bread crumbs and egg, and pulse until well-combined, scraping down sides of the bowl as needed. Portion into 2-tablespoon-size balls, and set onto prepared baking sheet. Bake for 18–20 minutes until cooked through (about 165° internal temperature).
  4. Meanwhile, prepare orzo according to package directions. Drain, and let cool slightly. Toss with tomatoes, cucumber, ¼ cup chopped parsley and olive oil. Serve topped with feta, meatballs and yogurt sauce.

PER SERVING: 501 cal, 26g fat (12g mono, 2g poly, 12g sat), 99mg chol, 447mg sodium, 40 carb (8g fiber, 4g sugars), 23g protein

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