Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts

Ingredients

  • EVOO, for drizzling
  • 3 tablespoons EVOO
  • ¼ cup fresh dill
  • 1 ½ cups Greek yogurt
  • 4 pocket-less pitas or flat breads, cut into wedges
  • Zest and juice of 1 lemon
  • Freshly ground pepper
  • + 19 more ingredients
    • ½ pound Greek feta cheese, crumbled
    • 1 cup finely chopped flat leaf parsley
    • ½ cup chopped walnuts
    • 1 ½ cups orzo
    • Kosher salt
    • Orzo with Feta and Walnuts, recipe follows
    • 1 teaspoon ground cumin
    • 1 large egg
    • 3 cloves garlic, grated or pasted
    • 2 pinches cinnamon
    • 1 tablespoon finely chopped fresh oregano
    • 3 tablespoons grated red onion
    • ¼ cup finely chopped fresh mint
    • Freshly ground pepper
    • 1 ½ pounds ground lamb or beef
    • Kosher salt
    • ½ seedless cucumber
    • ¼ to ½ cup milk, to moisten
    • 2 slices white bread, 1-inch thick

1. Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita. 2. Heat a medium pot of water to a boil. Salt the water and cook the orzo to al dente, 7 minutes. Toast the walnuts until fragrant in small pan over medium heat. Comb...

View full recipe at SpringPad

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