To make this dish gluten free, use gluten-free bread crumbs in the meatballs and swap in quinoa for the orzo.
Herbed Lamb Meatballs with Orzo Salad
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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
Instructions
- 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.
- Preheat oven to 375°, and line a rimmed baking sheet with foil. Coat with cooking spray.
- 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).
- 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.
Recipe Notes
Nutrition Facts
Herbed Lamb Meatballs with Orzo Salad
Amount Per Serving
Calories 501
Calories from Fat 234
% Daily Value*
Total Fat 26g
40%
Saturated Fat 12g
60%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 99mg
33%
Sodium 447mg
19%
Total Carbohydrates 40g
13%
Dietary Fiber 8g
32%
Sugars 4g
Protein 23g
46%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 501 cal, 26g fat (12g mono, 2g poly, 12g sat), 99mg chol, 447mg sodium, 40 carb (8g fiber, 4g sugars), 23g protein
