subject: Greek Meatballs with Tzatziki and Herbed Orzo [print this page] These meatballs are great served on their own for an appetizer, or delicious as an entre with orzo flavored with fruity extra virgin olive oil and fresh herbs, as I served here. They come together and cook very quickly, and are a nice change from your typical Italian spaghetti and meatballs; it's lighter and full of fresh, bright flavors. The accompanying tzatziki, which is a Mediterranean condiment that typically consists of cucumber, mint, and thick Greek yogurt, is a perfect alternative to a heavy tomato sauce, and its tanginess is perfect with the slightly gamey flavor of the lamb. Make the tzatziki a couple of hours before you plan on serving it to give the flavors time to really come together. If you don't eat lamb or are having a hard time finding ground lamb, ground beef is a great alternative in this dish. The recipe calls for fresh herbs in the meatballs, and while you can use dried, the flavor won't be as good as with fresh.
Greek Meatballs with Tzatziki and Herbed Orzo
Ingredients:
Yields about 14 2-inch meatballs
1 lb ground lamb
cup finely chopped onion
cup chopped fresh parsley + 2 tbsp
2 tsp chopped fresh oregano +1 tsp
2 tsp chopped fresh mint +1 tsp
1 egg, lightly beaten
About half a cup feta, diced or crumbled
lb orzo
1/3 cup chopped kalamata olives
2 tbsp extra virgin olive oil, or to taste
Tzatziki, for serving (recipe below)
Salt and pepper, to taste
Directions:
1. Preheat oven to 350. Combine ground lamb, onion, cup parsley, 2 tsp oregano, 2 tsp mint, and egg. Be sure to not overwork. Form into 2 inch meatballs. Make an indentation in the center of each, and put a small piece of feta in each meatball, then reforming the meat mixture around it.
2. Bake for about 10-15 minutes, or until cooked through but still moist.
3. Meanwhile, cook the orzo according to package directions in salted, boiling water. Drain, and then add in the remaining herbs and olives. Add in extra virgin olive oil to taste.
4. Serve the meatballs over the orzo, with tzatziki sauce.
Tzaziki
Ingredients:
Makes about cup
cup, or 1 6-oz container Greek yogurt
English cucumber, grated
Juice of lemon, or to taste
2 tbsp chopped fresh mint
1 small clove garlic, made into a paste*
Salt and pepper, to taste
Directions:
1. In a colander, combine cucumber with about 1 tsp salt and let sit for about 15 minutes to get rid of excess moisture in the cucumber. Rinse.
2. Combine the rest of the ingredients in a small bowl. Cover and refrigerate until ready to use.
*This can be done by first mincing the garlic finely, adding salt, and then sort of "smearing" it on the cutting board with the flat side of a knife.
