Here, a little of the lemon-garlic vinaigrette used to season the orzo also gets stirred into yogurt for a flavorful and creamy topping.

EatingWell Magazine, December 2020


Recipe Summary

35 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.

  • Mix lamb (or beef), egg, 2 tablespoons parsley, mint, 1 teaspoon garlic and salt in a medium bowl. Form into 12 balls and place on the prepared pan. Bake until browned and cooked through, about 20 minutes.

  • Meanwhile, bring a large saucepan of water to a boil. Cook orzo according to package directions. Drain and let cool for 5 minutes.

  • Mix oil, dill, lemon zest and lemon juice along with the remaining 2 tablespoons parsley and 2 teaspoons garlic in a medium bowl. Transfer 1 tablespoon of the herb mixture to a small bowl and stir in yogurt and 1/4 cup feta.

  • Add the orzo to the medium bowl and stir in the remaining 3/4 cup feta. Serve the meatballs with the orzo, yogurt sauce and cucumbers.

Nutrition Facts

3 meatballs, 1/2 cup orzo, 2 Tbsp. sauce & 1/4 cup cucumbers
586 calories; fat 35g; cholesterol 151mg; sodium 649mg; carbohydrates 37g; dietary fiber 8g; protein 32g; sugars 3g; niacin equivalents 6mg; saturated fat 13g; vitamin a iu 648IU.