Ingredients
Scale
- 1 lb (450 g) ground beef or lamb
- 1/2 cup fresh breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 1/2 cups orzo pasta
- 4 cups chicken or vegetable broth
- Fresh dill and additional parsley for garnish
Instructions
- In a mixing bowl, combine ground beef or lamb, breadcrumbs, chopped onion, minced garlic, egg, parsley, oregano, salt, and pepper. Mix well and shape into small meatballs.
- Heat olive oil in a large skillet over medium heat. Cook meatballs until browned on all sides and cooked through, about 8-10 minutes. Remove and set aside.
- In the same skillet, toast orzo for 2-3 minutes until lightly golden. Add broth and bring to a boil. Reduce heat, cover, and simmer until orzo is tender and liquid absorbed, about 10 minutes.
- Stir in lemon juice and zest into the orzo. Gently fold in cooked meatballs, and cook for an additional 2-3 minutes to meld flavors.
- Garnish with fresh dill and parsley, and serve hot with your favorite Mediterranean sides.
Notes
- Chopping kalamata olives or sun-dried tomatoes can add extra flavor and richness.
- Substitute ground turkey or chicken for a healthier variation.
- Use fresh herbs generously for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Always Immune Supportive
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
