Lamb Meatballs with Orzo, Tomatoes, and Feta

• servings: 4
• total time: 1 1/4 hours

Ingredients

½ cup plain whole-milk Greek yogurt

¼ cup panko bread crumbs

3 tablespoons water

1 large egg

2 tablespoons minced fresh mint, plus 2 tablespoons torn leaves

4 garlic cloves, minced

2 teaspoons minced fresh oregano or ½ teaspoon dried

Salt and pepper

¾ teaspoon ground cinnamon

1½ pounds ground lamb

2 tablespoons extra-virgin olive oil

1 onion, chopped fine

2 cups orzo

3 cups chicken broth

½ cup dry white wine

8 ounces cherry tomatoes, halved

2 ounces feta cheese, crumbled (½ cup)

Directions

Mash yogurt, panko, and water together with fork in large bowl to form paste. Stir in egg, minced mint, half of garlic, oregano, 1 teaspoon salt, ⅛ teaspoon pepper, and cinnamon until combined. Add ground lamb and knead with your hands until thoroughly combined. Pinch off and roll mixture into eighteen 1½-inch meatballs.

Heat oil in Dutch oven over medium-high heat until just smoking. Brown meatballs on all sides, 7 to 10 minutes; transfer to plate. Pour off all but 2 tablespoons fat from pot.

Add onion and ½ teaspoon salt to fat left in pot and cook over medium heat until onion is softened and lightly browned, 5 to 7 minutes. Stir in remaining garlic and cook until fragrant, about 30 seconds. Add orzo and cook, stirring frequently, until lightly browned and golden, about 5 minutes.

Stir in broth and wine, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until most of liquid has been absorbed and orzo is almost tender, 7 to 10 minutes.

Reduce heat to medium-low and nestle meatballs into orzo. Cover and cook until orzo is tender and meatballs are fully cooked through, 5 to 10 minutes. Sprinkle with tomatoes, feta, and torn mint. Serve.

Notes

Depending on the size of your Dutch oven, you may need to brown the meatballs in two batches rather than one.