John Paul Urizar
Greek-style lamb meatballs with orzo and fried oregano are a Mediterranean delight. Our lamb meatballs recipe is bursting with savoury flavours, from the juicy lamb to lemon-infused orzo, then finished with the vibrant herbaceous touch of fried oregano.
Replace white bread with gluten-free bread to make gluten-free meatballs and swap out orzo for long-grain rice to make a gluten-free version of this dish.
Ingredients
Method
Heat oil in a saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (5 minutes). Transfer half the mixture to a bowl and set aside to cool slightly. Add tomato to remaining onion mixture and simmer until reduced slightly (5 minutes).
Add lamb, soaked bread, oregano and cumin to bowl with reserved onion mixture. Season to taste, mix with your hands to combine, then roll into 16 balls.
Heat remaining oil in a frying pan over medium-high heat, add meatballs and turn occasionally until golden and cooked through (5-10 minutes).
Meanwhile, cook orzo in a large saucepan of boiling salted water over high heat until al dente (5-10 minutes). Add silverbeet in the last 5 minutes of cooking. Drain orzo and silverbeet and place in a large bowl. Drizzle with extra lemon infused olive oil and season to taste; toss to combine.
erve warm with meatballs and sauce, scatter with fried oregano sprigs and chilli flakes.
Leftovers can be stored in an airtight container for 3 days. For crushed tomato, we use Mutti Crushed Tomatoes Polpa.
Notes
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