Ingredients
- Ground Beef: 1 pound
- Orzo Pasta: 1 cup
- Lemon: 1 (juice and zest)
- Feta Cheese: 4 ounces
- Milk: 2 tablespoons
- Dried Oregano: 1 teaspoon
- Garlic: 2 cloves, minced
- Olive Oil: 2 tablespoons
Instructions
- Step 1: In a bowl, combine ground beef, minced garlic, oregano, salt, and pepper. Form into small meatballs.
- Step 2: Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, then remove from skillet and set aside.
- Step 3: In the same skillet, add orzo pasta and cook according to package directions, using chicken broth or water. Stir in lemon juice and zest.
- Step 4: While orzo cooks, prepare the feta cream. In a food processor or bowl, combine feta cheese and milk. Blend or mix until smooth.
- Step 5: Stir the meatballs back into the orzo. Simmer for a few minutes to heat through.
- Step 6: Serve orzo and meatballs topped with a dollop of feta cream.
Notes
- Store leftover meatballs and orzo separately from the feta cream for best texture.
- For reheating, add a splash of chicken broth or water to the orzo to keep it from drying out.
- Garnish with a sprinkle of fresh dill and a lemon wedge for an extra burst of flavor.
- Don't overcrowd the skillet when browning the meatballs; work in batches for even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American