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.
Preheat oven to 375°, and line a rimmed baking sheet with foil. Coat with cooking spray.
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).
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.
Herbed Lamb Meatballs with Orzo Salad
Amount Per Serving
Calories 501Calories from Fat 234
% Daily Value*
Total Fat 26g40%
Saturated Fat 12g60%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Total Carbohydrates 40g13%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.