Greek Meatballs With Lemon-Herb Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
3 1/2 teaspoons extra-virgin olive oil, divided |
1 cup minced onion |
1 cup italian-seasoned breadcrumbs |
1/4 cup chopped fresh parsley |
1/2 teaspoon chopped fresh oregano |
1/8 teaspoon pepper |
1/2 cup water |
1/4 cup grated carrot |
1/4 teaspoon salt |
1/2 pound lean ground lamb |
4 garlic cloves, minced |
1 large egg, lightly beaten |
cooking spray |
lemon-herb orzo |
Directions:
1. Preheat oven to 425°.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, and sauté 3 minutes. Combine the onion and the next 10 ingredients (onion through egg). Shape meat mixture into 30 (1 1/2-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until done.
3. Combine the Lemon-Herb Orzo and meatballs in a large bowl. Drizzle each serving with 1/2 teaspoon olive oil.
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