Name: Greek lamb meatballs with orzo, tomato-garlic sauce and fried oregano
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
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 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

Greek lamb meatballs with orzo, tomato-garlic sauce and fried oregano

A quick and easy lamb meatballs recipe primed for weeknight dinners.

Greek lamb meatballs recipe with orzo, tomato-garlic sauce and fried oregano

Serves 2

Prep

25M

Cook

15M

Total

40M

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

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 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

Method

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).

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.

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).

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.

5.erve warm with meatballs and sauce, scatter with fried oregano sprigs and chilli flakes.