Lamb Meatballs and Creamy Orzo

By Food by Maria
Total Time
50 Mins
Serves
4
Serving Size
1
Meal
Dinner
Course
Main

DESCRIPTION

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.

Prep Time
15 Mins
Cook Time
35 Mins
Total Time
50 Mins
Calories
903
Total Fat
67
Saturated Fat
18
Polyunsaturated Fat
49
Cholesterol
138
Sodium
2391
Carbohydrates
43
Dietary Fiber
6
Total Sugars
5
Added Sugars
0
Protein
34
Vitamin D
0.4
Calcium
190
Iron
6
Potassium
854

Ingredients

Lamb and Walnut Meatballs

  • 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

Orzo

  • 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

Toppings

  • ⅓ cup crumbled feta
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • Extra virgin olive oil for drizzling

Preparation

  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. Add salt, pepper, tomatoes and artichoke hearts. Cook for 2-3 minutes, until the tomatoes start to soften. Then, stir in spinach to combine.
  6. Next, add chicken broth, lemon zest and lemon juice and stir. Then, pour in orzo and stir to combine.
  7. Gently nestle the meatballs into the orzo mixture.
  8. 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.
  9. Garnish with feta, parsley, dill and a drizzle of olive oil (if desired). Serve immediately.