Ingredients: |
Ingredients: 1¼ lbs. ground beef
1 large egg
¼ c plain bread crumbs
3 oz feta cheese, crumbled, divided
¼ c chopped fresh dill, divided
4 tsp finely chopped fresh oregano, divided
2½ tsp lemon zest, divided
2¼ tsp salt, divided
½ tsp black pepper, divided
2 Tbsp olive oil, divided
1½ cups chopped yellow onion
2 tsp finely chopped garlic (2 cloves)
28 oz can crushed tomatoes
2 dried bay leaves
3 Tbsp water
1½ cups uncooked dried orzo pasta
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Directions: |
Directions:1. Combine beef, egg, bread crumbs, ⅓ cup feta, 2 tsp dill, 1 tbsp oregano, ½ tsp zest, 1 tsp salt, ¼ tsp pepper in a large bowl. Gently work together mixture with your hands until combined; shape into balls 1½" in diameter.
2. Heat 1 Tbsp of oil in a wide heavy pot with lid over medium high. In 2 batches, cook meatballs in hot oil, turning occasionally until browned, about 6 - 8 minutes. Transfer to a plate lined with paper towels.
3. Add onion to pot, and cook, stirring occasionally, until beginning to soften, 3 - 4 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 2 minutes more. Stir in tomatoes, bay leaves, water and remaining 1 tsp oregano. Bring to a simmer over medium high; cover and reduce heat to medium. cook until sauce is slightly thickened, about 15 mins.
4. Remove bay leaves from sauce, and discard. stir in 1 tsp salt and 5 tsp dill; add meatballs. reduce heat to low; cover and gently simmer until meatballs are cooked through, 12 to 15 mins, stirring once halfway through.
5. Meanwhile, cook orzo in a large pot of boiling water until al dente, about 8 mins; drain and transfer to a large bowl. Add remaining 1 Tbsp oil and ¼ tsp each salt and pepper.
6. Divide orzo among serving plates. Top with meatballs and sauce. Sprinkle with remaining feta, dill and zest. |
This recipe for Greek Style Meatballs with Orzo is from