Description
Baked Minty Meatballs with Lemony Orzo is a refreshing Mediterranean-inspired dish featuring juicy beef and lamb meatballs infused with fresh mint, served over tender orzo pasta tossed with lemon and olive oil.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 small onion, grated
- 1 large egg
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for brushing)
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 1 lemon (zested and juiced)
- 2 tbsp olive oil (for orzo)
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine beef, lamb, breadcrumbs, mint, parsley, garlic, onion, egg, oregano, salt, and pepper. Mix until well combined.
- Form into 1-inch meatballs and place on the prepared baking sheet.
- Brush meatballs lightly with olive oil and bake for 18–20 minutes until golden brown and cooked through.
- Meanwhile, bring chicken broth to a boil in a saucepan. Add orzo and cook until al dente, about 8–10 minutes.
- Drain any excess liquid, then stir in olive oil, lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
- Serve baked meatballs over lemony orzo, garnished with fresh parsley.
Notes
- Substitute lamb with all beef if preferred.
- Add red pepper flakes for a touch of spice.
- Serve with a side of tzatziki or Greek salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean