Lamb Meatballs with Buttery Lemon Orzo

30 min6

Herb-seasoned lamb meatballs baked until golden, served with buttery lemon orzo and a cool cucumber-dill tzatziki.

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prepPreheat oven to 350°F / 175°C
680 g ground lamb	Mix meatball ingredients	Form into meatballs, place on baking sheet	Bake 350°F / 175°C, 15 min; broil 1–2 min	Plate meatballs, orzo & tzatziki
100 g grated Parmesan cheese
1 tbsp minced garlic
1 large egg
2 tsp oregano
1 tsp sea salt
1 tsp black pepper
1/2 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp garlic powder
200 g orzo pasta	Boil stock, cook orzo as directed	Stir in garlic, butter, parsley, zest & juice
480 ml chicken stock	Boil stock, cook orzo as directed
2 tbsp minced garlic
60 g butter, melted
15 g fresh parsley, chopped
lemon zest (from 1 lemon)
1 tsp lemon juice
1 tsp sea salt
140 g Greek yogurt		Mix yogurt, cucumber, dill, lemon juice, garlic, parsley & salt
1 cucumber	Peel, chop & drain cucumber
1 tsp fresh dill
1 tbsp fresh lemon juice
1 tsp minced garlic
1 tbsp fresh parsley
1/2 tsp sea salt
1 tsp black pepper

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