These cozy, oven-baked lamb meatballs or “keftedakia” are packed walnuts and herbs, then cooked with spinach, artichokes, and orzo for a one-pan, family-style meal that feels elevated yet effortless. The meatballs get a rich, nutty twist from California walnuts instead of breadcrumbs. Simple, comforting and perfect for gathering around the table after a long day.
1lb ground lamb
¾ cup California walnuts, finely chopped
3 garlic cloves, pressed
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
1 tsp dried oregano
1 tsp ground cumin
1 egg
1 tsp kosher salt
½ tsp ground pepper
1 tbsp extra-virgin olive oil
4-5 cups fresh spinach, chopped
1 tbsp extra-virgin olive oil
2 garlic cloves, minced
1 tsp kosher salt
½ tsp ground pepper
1 ½ cups cherry tomatoes, halved
¾ cup oil packed artichoke hearts, drained and chooped, with any hard/tough parts removed
2 ¾ cups chicken broth
1 lemon, zested and juiced
1 cup dry orzo pasta
⅓ cup crumbled feta
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
Extra virgin olive oil for drizzling
Preheat oven to 400F.
Make the meatballs: In a bowl, mix together all of the meatball ingredients until combined. Scoop 1-1/2 – 2 tablespoons of mixture and form into meatball – you’ll get 22-26 meatballs. Place the formed meatballs onto a plate and set aside.
In a large, oven safe skillet or braiser over medium-low heat, add spinach and wilt until there is no moisture left. Remove from pan and set aside.
To the same skillet or braiser, add 1 tbsp olive oil over medium-low heat. When the oil is warm, add garlic and cook for 1-2 minutes until fragrant.
Add salt, pepper, tomatoes and artichoke hearts. Cook for 2-3 minutes, until the tomatoes start to soften. Then, stir in spinach to combine.
Next, add chicken broth, lemon zest and lemon juice and stir. Then, pour in orzo and stir to combine.
Gently nestle the meatballs into the orzo mixture.
Cover with a lid or tin foil and bake in a preheated oven for 22 minutes. Remove the lid or tin foil and bake for another 12-15 minutes, until the meatballs are cooked through and the orzo is creamy.
Garnish with feta, parsley, dill and a drizzle of olive oil (if desired). Serve immediately.
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