Lamb Meatballs with Orzo
Lamb is a protein that has seen quite a lot of popularity within the past decade or two, especially in the US. With classic Shepherd's pie, roasted lamb leg, herb crusted lamb chops, and even lamb curries, it really is hard to avoid lamb these days, and for good reason because lamb is delicious! It has a nice richness with a grassy flavor that is hard to resist.
Today, I will show you how to make some delicious lamb meatballs paired with a simple tomato sauce and some orzo, making for almost a Greek version of pasta and meatballs. I think you’re going to love it.
Serves 4
For the Meatballs:
1 pound ground lamb
1 cup Panko breadcrumbs
3 tbsp chopped fresh mint
3 tbsp chopped fresh parsley
2 eggs
2 minced garlic cloves
2 tsp ground cumin
2 tsp cinnamon
Salt and pepper
Vegetable oil, for frying
For the Sauce:
1 red onion, finely chopped
Vegetable oil
2 minced garlic cloves
2 tsp dried oregano
2 tsp chili flakes
3 tbsp tomato paste
1 can (28oz) crushed tomatoes
Salt and Pepper
For the Orzo and Plating:
Salt, for cooking water
1 cup orzo
1/2 cup frozen peas
2 tbsp extra virgin olive oil, plus more for garnish
4 oz crumbled feta cheese, plus more for garnish
2 tbsp chopped fresh mint
Combine all of the ingredients for the meatballs in a bowl big enough to fit it all, seasoning generously with salt and pepper. Divide the meat mixture into 2-ounce portions, an ice cream scoop helps for this, and roll them into balls.
Heat a large nonstick pan with a thin layer of oil over medium high heat until the oil is shimmering. Working in batches if necessary, add the meatballs to the pan in an even layer and cook for 2-3 minutes per side, turning now and then, until browned all over. Take the meatballs out and set aside for a moment.
Once all of the meatballs are browned, pour off all but about a tablespoon of the rendered fat. Add the red onion to the same pan and cook for another 4 minutes, or until the onions begin to brown, adding more oil or lamb fat if the pan is looking too dry.
Once the onions are browned, add the garlic, oregano and chili flakes, then cook for another minute, or until fragrant. Stir in the tomato paste, then continue cooking for 2 minutes, or until the paste begins to darken, then add the crushed tomatoes. Pour a little water into the tomato can, swirl it around and pour that in as well.
Bring the tomato mixture to a simmer, then return the meatballs to the skillet and cook for about 20-30 minutes, or until the sauce thickens and the meatballs are fully cooked. Taste and season the sauce with salt and pepper once it’s done.
While the sauce simmers, bring a saucepan of salted water to a boil. Add the orzo and cook according to the package directions, should take 5-8 minutes. When the orzo is almost done, add the peas and continue cooking until tender, but certainly not mushy. Drain the orzo and peas, then return to the pot and toss with the olive oil, feta cheese, and a sprinkle of salt and pepper.
To serve, spoon the orzo mixture onto plates, then divide and top the orzo with the meatballs and sauce. Garnish with a drizzle of olive oil, some more feta cheese, and the mint.
