Lamb Meatballs and Orzo
Boldly spiced and deeply satisfying, this Lamb Meatballs and Orzo recipe is the ultimate Mediterranean-inspired comfort food. Juicy lamb meatballs are infused with fragrant cumin, coriander, fresh parsley, and garlic, then simmered in a rich tomato sauce seasoned with a hint of cinnamon for a warming depth of flavor. Paired with tender orzo pasta that soaks up every drop of the luscious sauce, this one-pot wonder is as effortless as it is delicious. Ready in under an hour, this dish is perfect for busy weeknights yet impressive enough to serve to guests. Finish with a sprinkle of crumbled feta and fresh mint for a burst of brightness, and enjoy a hearty, flavor-packed meal that everyone will love. Keywords: lamb meatballs recipe, orzo pasta, Mediterranean dinner, one-pot meal, easy lamb recipes.
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Recipe Information
Ingredients
- 500 grams ground lamb
- 60 grams breadcrumbs
- 1 egg
- 3 garlic cloves, minced
- 15 grams fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 400 grams crushed tomatoes
- 600 milliliters chicken or vegetable stock
- 250 grams dry orzo pasta
- 0.25 teaspoon ground cinnamon
- 50 grams feta cheese, crumbled (optional, for garnish)
- 10 grams fresh mint, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine ground lamb, breadcrumbs, egg, 2 minced garlic cloves, parsley, cumin, coriander, 1 teaspoon of salt, and black pepper. Mix until well combined.
Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs in batches and sear them on all sides until browned, about 5-6 minutes. Remove the meatballs and set them aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the remaining minced garlic and ground cinnamon, cooking for another minute until fragrant.
Add the crushed tomatoes and chicken or vegetable stock to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Return the meatballs to the skillet, nestling them into the tomato sauce. Cover and cook on low heat for 10 minutes.
Stir in the dry orzo, making sure it is fully submerged in the sauce. Cover again and cook on low heat, stirring occasionally, for 12-15 minutes or until the orzo is tender and has absorbed most of the liquid.
Taste the sauce and adjust seasoning with additional salt if needed.
Serve the lamb meatballs and orzo hot, garnished with crumbled feta cheese and fresh mint, if desired.
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 9354 mg | 407% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 28.0 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 682 mg | 52% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3459 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
