Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Lamb Meatballs With Orzo
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 36 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 145 milligrams
- Sodium
- 1228 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 5 grams
- Sugar
- 10 grams
- Protein
- 30 grams
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 36 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 145 milligrams
- Sodium
- 1228 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 5 grams
- Sugar
- 10 grams
- Protein
- 30 grams
Ingredients
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Bring a medium saucepan of salted water to a boil.
- Combine the lamb, 1 teaspoon salt, a few grinds of pepper, the breadcrumbs, mint, egg, grated garlic, lemon zest and 1/2 teaspoon oregano in a large bowl; mix well with your hands. Form into sixteen 1 1/2-inch meatballs. Arrange the meatballs 2 inches apart on the baking sheet and bake until firm, 10 to 12 minutes.
- Meanwhile, combine the sliced garlic with the olive oil in a large pot over medium-high heat and cook until golden, 2 to 3 minutes. Add 1/2 cup water, the tomatoes, remaining 1/2 teaspoon oregano and a big pinch each of salt and pepper. Bring to a boil, then reduce the heat to medium and simmer until the sauce is just slightly thickened, 5 to 6 minutes. Add the baked meatballs to the sauce, cover, reduce the heat to low and simmer to meld the flavors.
- Add the orzo to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Return the orzo to the saucepan over medium heat. Stir in 1 cup of the sauce and 1/4 cup of the reserved cooking water; season with salt and pepper. Add more cooking water if the sauce is too thick.
- Divide the orzo among bowls. Top with the meatballs, remaining sauce, cheese and mint leaves. Drizzle with olive oil.
