Greek Meatballs With Lemon Orzo

You only need one pot for this comforting, high-protein meal.

By Maddie Augustin | Experience Life

Makes 8 servings
Prep Time 30 minutes
Cook Time 45 minutes

Ingredients

Meatballs

½ cup oat flour
½ cup milk of choice
2 lb. ground turkey
2 eggs
2 tbs. minced fresh mint
1/3 cup minced fresh parsley
4 cloves garlic, minced
¾ tsp. sea salt
½ tsp. freshly ground black pepper
1 tbs. extra-virgin olive oil
1 tbs. butter

Lemon Orzo

1 medium shallot, diced
4 cloves garlic, minced
1 tsp. lemon zest
½ cup white wine
16 oz. orzo
4 cups chicken broth
½ tsp. sea salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
6 oz. baby spinach, chopped
2 tbs. lemon juice, from about
½ lemon
4 oz. crumbled feta, for garnish

Directions

Meatballs:

STEP 1

In a large mixing bowl, combine the oat flour and milk, and set aside to soak for five minutes.

STEP 2

To the soaked oat flour, add the ground turkey, eggs, mint, parsley, garlic, salt, and pepper. Mix with clean hands until well combined.

STEP 3

Lightly oil your hands and roll the mixture into 24 1½-inch meatballs.

STEP 4

Place a large Dutch oven over medium heat, then add the olive oil and butter and heat until the butter has melted. Working in batches, sear the meatballs until browned all over, about 10 to 12 minutes per batch. Remove the meatballs from the pot, leaving the fat behind.

Start the orzo:

STEP 1

Add the shallot to the pot and cook until tender, about three to four minutes.

STEP 2

Add the garlic and lemon zest and cook until fragrant, about one minute more.

STEP 3

Add the wine to deglaze the pot, stirring to scrape up anything that has stuck to the surface. Cook until the wine has reduced by half, about two minutes. Add the orzo, broth, salt, and pepper, and bring the mixture to a simmer.

STEP 4

Return the meatballs to the pot, cover, and cook for 10 minutes.

STEP 5

Once more, scrape up anything that may be sticking to the bottom, then stir in the spinach, cover, and cook until the orzo is tender, about two minutes more.

STEP 6

Remove the pot from the heat, stir in the lemon juice, and taste; adjust the seasoning as needed. Garnish with the crumbled feta and serve.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson.

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