Ingredients:

  • 1 lb Ground Lamb (450 g)
  • ½ cup Breadcrumbs (Panko or standard)
  • ½ cup (crumbled) Feta Cheese (75 g)
  • ¼ cup (finely minced) Red Onion
  • 2 Tbsp (chopped) Fresh Mint
  • 1 tsp Dried Oregano
  • 2 cloves (minced) Garlic
  • 1 large Egg, lightly beaten
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 3 Tbsp Olive Oil, divided
  • ½ cup Dry White Wine (e.g., Sauvignon Blanc) or chicken stock
  • 1 cup low sodium Chicken Stock
  • ¼ cup (freshly squeezed) Lemon Juice
  • 1 cup Orzo Pasta (170 g)
  • ¼ cup (chopped) Fresh Parsley, divided
  • 1 Tbsp Unsalted Butter
  • Salt and Pepper, to taste

Instructions:

  1. Combine Meatball Ingredients: In a large mixing bowl, gently combine the ground lamb, breadcrumbs, crumbled feta, minced red onion, mint, dried oregano, minced garlic, beaten egg, salt, and pepper. Use your hands but do not overmix.
  2. Form the Keftedes: Using slightly dampened hands, roll the mixture into uniform balls (about 1.5 inches / 4 cm in diameter). This recipe should yield 16-18 meatballs. Chill for 10-15 minutes if time allows.
  3. Cook the Orzo: While the meatballs chill, bring salted water to a boil in a medium saucepan. Add the orzo and cook until al dente (usually 8-10 minutes).
  4. Finish the Orzo: Drain the orzo, return it to the saucepan, and stir in the unsalted butter, half of the fresh parsley, the zest of half a lemon, and a generous pinch of salt. Cover and keep warm.
  5. Sear the Keftedes: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs, working in batches if necessary, and sear for 4–5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Remove the seared meatballs and set them aside.
  6. Build the Sauce (Deglaze): Lower the heat to medium. Pour the white wine (or stock) into the hot skillet, scraping up all the delicious browned bits from the bottom with a wooden spoon. Reduce the wine slightly (about 1 minute).
  7. Simmer: Add the 1 cup of chicken stock and the lemon juice. Bring the sauce to a gentle simmer.
  8. Return and Finish: Return the seared meatballs to the skillet, nesting them in the sauce. Cover partially and simmer for 5–7 minutes, or until the meatballs are cooked through (internal temperature of 165°F / 74°C).
  9. Adjust Seasoning: Taste the sauce and adjust salt, pepper, or add a final squeeze of lemon juice if needed.
  10. Serve: Spoon a generous bed of the lemon-oregano orzo onto each plate. Top with the Keftedes and spoon the bright pan sauce over the top. Garnish with the remaining fresh parsley and a dusting of lemon zest.