Greek Meatballs With Lemon-Herb Orzo

Yield: 5 servings (serving size: 6 meatballs and 1 cup orzo)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 478
  • Calories from fat: 18%
  • Fat: 9.4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 24.4g
  • Carbohydrate: 72.9g
  • Fiber: 2.9g
  • Cholesterol: 77mg
  • Iron: 4.9mg
  • Sodium: 806mg
  • Calcium: 71mg

Ingredients

  • 3 1/2 teaspoons extra-virgin olive oil, divided
  • 1 cup minced onion
  • 1 cup Italian-seasoned breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon chopped fresh oregano
  • 1/8 teaspoon pepper
  • 1/2 cup water
  • 1/4 cup grated carrot
  • 1/4 teaspoon salt
  • 1/2 pound lean ground lamb
  • 4 garlic cloves, minced
  • 1 large egg, lightly beaten
  • Cooking spray
  • Lemon-Herb Orzo

Preparation

  1. Preheat oven to 425°.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, and sauté 3 minutes. Combine the onion and the next 10 ingredients (onion through egg). Shape meat mixture into 30 (1 1/2-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until done.
  3. Combine the Lemon-Herb Orzo and meatballs in a large bowl. Drizzle each serving with 1/2 teaspoon olive oil.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Greek Meatballs With Lemon-Herb Orzo Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy