YOUR SOLIN GENERATED RECIPE
Greek Beef Meatballs with Lemon-Herb Orzo
Pan-seared beef meatballs served over a zesty, herb-flecked orzo salad with crisp cucumbers and tangy feta.
INGREDIENTS
7 oz 93% Lean ground beef
0.13 cup Dry orzo pasta
0 tsp Extra virgin olive oil
0 tbsp Crumbled feta cheese
0.5 cup Diced cucumber
1 tbsp Chopped fresh parsley
1 tbsp Chopped fresh dill
1 clove Minced garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lemon juice
0.5 tsp Lemon zest
PREPARATION
1. Bring a small pot of salted water to a boil and cook the dry orzo pasta according to package directions until tender, then drain and set aside.
2. In a medium mixing bowl, combine the lean ground beef, minced garlic, dried oregano, half of the chopped parsley, sea salt, and black pepper.
3. Use your hands to gently mix the ingredients until just combined, then portion and roll the mixture into 8 even meatballs.
4. Heat the extra virgin olive oil in a large non-stick skillet over medium heat and sear the meatballs for 8 to 10 minutes, turning frequently until they are golden brown and cooked through.
5. In the same pot used for the orzo, toss the cooked pasta with the lemon juice, lemon zest, chopped dill, the remaining parsley, and the diced cucumber.
6. Plate the zesty lemon-herb orzo and top with the warm meatballs, finishing the dish with a sprinkle of crumbled feta cheese.