Greek lamb meatballs with orzo, tomato-garlic sauce and fried oregano
A quick and easy lamb meatballs recipe primed for weeknight dinners.
Yield
2
Time
40 minutes
Ingredients
500 gm minced lamb
2 tbsp lemon infused extra-virgin olive oil, plus extra for drizzling
1 small onion, finely chopped
4 garlic cloves, finely chopped
300 gm can Mutti crushed tomatoes
2 slices soft white bread, crust removed, soaked in 2 tbsp milk for 1 minute
¼ cup firmly packed) oregano, torn
½ tsp ground cumin
200 gm orzo
4 cups (loosely packed) torn silverbeet leaves
Fried oregano sprigs and chilli flakes, to serve
Instructions
Step 1
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).
Step 2
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.
Step 3
Heat remaining oil in a frying pan over medium-high heat, add meatballs and turn occasionally until golden and cooked through (5-10 minutes).
Step 4
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.
Step 5
Serve warm with meatballs and sauce, scatter with fried oregano sprigs and chilli flakes.
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