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.
Combine the Lemon-Herb Orzo and meatballs in a large bowl. Drizzle each serving with 1/2 teaspoon olive oil.
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This was a delicious recipe! I made it for a week night, but would make it for guests too. I doubled it to yield 30 large meatballs. I also added a cup of crumbled feta cheese, juice of 1 lemon, and a few tablespoons of fresh minced mint for a more Greek flavor. I'm sure this recipe would be good without my additions, but the cheese made it 5 star-worthy. My whole family loved it and I will be making it again. I served with rice pilaf prepared with garlic and lemon juice.
This one could use some adjustments. I ended up cooking the meatballs 30 minutes instead of the recommended 20, and they were still very soft inside. I think the culprit is too much bread crumbs and too much water, and I would adjust both. Also, the bread crumbs bury the taste of the lamb and fresh ingredients, so I think the proportions need to change a bit. For me, there wasn't nearly enough lemon flavor in the orzo; I would try tossing the orzo in the olive oil instead of drizzling on top, and squeeze the lemon juice on top of the plated orzo. Or maybe a little lemon zest? Overall, I like the ingredients, but the recipe wasn't nearly as tasty as I was hoping it would be.
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