Ingredients:

  • 1 lb Ground Beef (80/20 blend)
  • 1/2 lb Ground Lamb
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Finely Chopped Red Onion
  • 2 cloves Garlic, minced
  • 1 large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 Tbsp Fresh Mint, finely chopped
  • 1 tsp Dried Oregano
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 3 Tbsp Olive Oil (for frying)
  • 1 cup Whole Milk Greek Yogurt
  • 1/2 English Cucumber, grated and squeezed dry
  • 1 Tbsp Fresh Dill, chopped
  • 1 Tbsp Fresh Lemon Juice
  • 1 small clove Garlic, grated
  • Pinch of Salt (for Tzatziki)
  • 1 cup Orzo Pasta
  • 2 Tbsp Extra Virgin Olive Oil (for orzo)
  • 1 1/2 Tbsp Fresh Lemon Juice (for orzo)
  • Zest of 1 Lemon
  • 1/4 tsp Kosher Salt (for orzo)
  • 1/4 cup Chopped Cherry Tomatoes
  • 2 Tbsp Chopped Scallions (green parts only)
  • Feta Cheese, crumbled (optional, for topping)
  • Extra fresh parsley or oregano sprigs (for garnish)

Instructions:

  1. Make the Tzatziki: Grate the cucumber, squeeze out excess liquid thoroughly using a clean towel. Combine the squeezed cucumber, yogurt, dill, lemon juice, minced garlic, and salt in a small bowl. Stir well. Cover and chill.
  2. Cook the Orzo: Bring a small saucepan of salted water to a boil. Cook the orzo according to package directions until al dente. Drain well.
  3. Dress the Orzo: Immediately toss the hot, drained orzo with 2 Tbsp olive oil, lemon juice, lemon zest, and salt. Stir in the cherry tomatoes and scallions. Set aside.
  4. Mix Meatball Ingredients: In a large mixing bowl, gently combine the beef, lamb, breadcrumbs, red onion, minced garlic, egg, parsley, mint, oregano, cinnamon, salt, and pepper. Mix only until just combined; do not overmix.
  5. Shape the Meatballs: Roll the mixture into uniform balls, approximately 1.5 inches in diameter.
  6. Cook the Meatballs: Heat 3 Tbsp of olive oil in a large skillet over medium-high heat. Carefully place the meatballs in the pan (work in batches if necessary). Sear on all sides until nicely browned and cooked through, ensuring an internal temperature of 160°F (71°C), which takes about 8-10 minutes total.
  7. Assemble the Bowl: Divide the lemon orzo salad evenly among four serving bowls.
  8. Top and Serve: Arrange 4-5 warm meatballs over the orzo in each bowl. Spoon a generous dollop of the chilled Tzatziki over the meatballs.
  9. Garnish: Finish with a sprinkle of crumbled feta and fresh herbs. Serve immediately.