Herbed Lamb Meatballs with Orzo Salad
  • 2 cloves garlic, peeled
  • ½cup packed flat-leaf parsley leaves
  • 2tablespoons fresh mint leaves
  • 1tablespoon fresh oregano leaves
  • 1teaspoon ground cumin
  • ½teaspoon salt
  • teaspoon ground pepper
  • 1pound ground lamb
  • ½ cup bread crumbs
  • 1 egg
  • 8ounces orzo pasta
  • 2cups halved cherry tomatoes
  • 1 small cucumber, sliced
  • ¼cup chopped fresh parsley
  • 2tablespoons olive oil
  • ½cup crumbled feta cheese
  • ½cup whole-milk yogurt
  • Zest and juice of 1 lemon
  • 1tablespoon snipped fresh parsley
  • 1 clove garlic, minced
  1. In a small bowl, stir together all Lemon-Parsley Yogurt Sauce ingredients. Season to taste with salt and pepper. Set aside or refrigerate. Makes ⅔ cup.
  2. Preheat oven to 375°, and line a rimmed baking sheet with foil. Coat with cooking spray.
  3. Put garlic, parsley leaves, mint, oregano, cumin, salt and pepper into a food processor. Pulse to grind well. Add lamb, bread crumbs and egg, and pulse until well-combined, scraping down sides of the bowl as needed. Portion into 2-tablespoon-size balls, and set onto prepared baking sheet. Bake for 18–20 minutes until cooked through (about 165° internal temperature).
  4. Meanwhile, prepare orzo according to package directions. Drain, and let cool slightly. Toss with tomatoes, cucumber, ¼ cup chopped parsley and olive oil. Serve topped with feta, meatballs and yogurt sauce.
Recipe Notes
Nutrition Facts
Herbed Lamb Meatballs with Orzo Salad
Amount Per Serving
Calories 501 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 99mg 33%
Sodium 447mg 19%
Total Carbohydrates 40g 13%
Dietary Fiber 8g 32%
Sugars 4g
Protein 23g 46%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 501 cal, 26g fat (12g mono, 2g poly, 12g sat), 99mg chol, 447mg sodium, 40 carb (8g fiber, 4g sugars), 23g protein