Thursday, April 16, 2020

one skillet greek meatballs and lemon butter orzo



One Skillet Greek Meatballs and Lemon Butter Orzo





This recipe for Greek meatballs and lemon butter is made from herbal ingredients, is full of flavor and will keep your body healthy and happy. I really think you're going to love this one, whether it's for lunch, dinner, meal preparation or whatever.

INGREDIENTS
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
  • 1 teaspoon smoked paprika
  • 1 pound ground chicken
  • 2 cloves garlic, minced or grated
  • kosher salt and black pepper
  • 1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil
  • 2 tablespoons chopped fresh dill, plus more for serving
  • 1 lemon, sliced, plus 3-4 tbs lemon juice
  • arugula and fresh herbs, for serving
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 pinch crushed red pepper flakes
  • 1/2 cup pitted green olives
  • 1 small shallot, finely chopped
  • 2 tablespoons salted butter
  • 1 cup dry orzo pasta

WHIPPED FETA
  • 1/4 cup plain greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 8 ounces feta cheese


INSTRUCTIONS
  1. Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).
  2. Heat a large skillet or dutch oven over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.
  3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through.
  4. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes.
  5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 
  6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs. Sprinkle on some greens and herbs. Enjoy your dinner!