Ingredients:
- 500g lean ground beef (90/10)
- 60ml plain Greek yogurt (2%)
- 50g Panko breadcrumbs
- 1 large egg, beaten
- 3 cloves garlic, minced
- 15ml dried oregano
- 5g ground cumin
- 10g fresh parsley, finely chopped
- 250g orzo pasta
- 500ml low-sodium chicken broth
- 1 organic lemon, zested and juiced
- 1 small shallot, finely diced
- 15ml extra virgin olive oil
- 150g light feta cheese, crumbled
- 100g 0% Greek yogurt
- 15ml fresh dill, chopped
- 15ml ice-cold water
Instructions:
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large bowl, combine the 60ml Greek yogurt, egg, and panko breadcrumbs. Allow to sit for 2 minutes to hydrate the crumbs.
- Add the ground beef, minced garlic, oregano, cumin, and parsley to the yogurt mixture. Gently mix by hand until just combined; do not overwork the meat.
- Form the mixture into 12-14 golf-ball-sized meatballs. Arrange on the baking sheet and roast for 18–20 minutes until the exterior is browned and internal temperature reaches 71°C (160°F).
- While meatballs roast, heat olive oil in a skillet over medium heat. Add orzo and toast for 2 minutes until slightly golden.
- Add the diced shallot and cook for 1 minute. Pour in the broth and half of the lemon juice. Bring to a simmer, cover, and cook for 8-10 minutes until liquid is absorbed and orzo is al dente.
- Prepare the feta cream by placing the crumbled light feta, 100g 0% Greek yogurt, dill, remaining lemon juice, and ice-cold water in a high-speed blender. Process until light and fluffy.
- Stir lemon zest into the finished orzo. Serve meatballs over the orzo and top with a dollop of the whipped dill feta cream.