Lamb Meatballs with Orzo, Tomatoes, and Feta

• khẩu phần: 4
• tổng thời gian: 1 1/4 hours

Nguyên liệu

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)

Hướng dẫn

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.

Ghi chú

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