This recipe is a Greek-inspired alternative to spaghetti and meatballs. Flavored with red onion, oregano and a pinch of cumin, the meatballs are par-cooked in the oven, then finished in a simple tomato sauce and served over orzo with a sprinkling of crumbled feta cheese.

Greek Meatballs with Orzo and Feta

Served over orzo and topped with crumbled feta cheese, these meatballs are flavored with Greek-style ingredients, baked, then simmered in tomato sauce until tender.

Author: Lynne Webb
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings

Ingredients

1 lb ground beef
1 large egg, lightly beaten
2 tablespoons red onion, very finely chopped
2 tablespoons fresh parsley, finely chopped
3 tablespoons dry breadcrumbs
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

For the sauce:

2 tablespoons olive oil
1/2 cup red onion, chopped
2 cloves garlic, very finely chopped
2 cups diced tomatoes, undrained
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and freshly ground black pepper

To finish the dish:

1/2 lb orzo, cooked (see below)
3 ounces feta cheese, crumbled
2 tablespoons fresh parsley, chopped

Instructions

Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
Place the ground beef, egg, red onion, parsley and breadcrumbs in a mixing bowl. Add the salt, oregano, cumin and black pepper and combine well.
Form the beef mixture into 1-1/4 inch meatballs (makes about 1 dozen) and arrange them on the prepared baking pan.
Bake just until browned on the outside, 8 to 10 minutes.
While the meatballs bake, make the sauce. Heat the olive oil in a large skillet over medium heat. Add the red onion and sauté until softened, 4 to 5 minutes.
Add the garlic and continue cooking until softened, about 2 minutes longer. Stir in the tomatoes, oregano and cumin and cook for 5 minutes, then season to taste with salt and pepper.
Add the meatballs, reduce the heat to medium-low, cover and continue cooking for 20 minutes, stirring occasionally.
To finish the dish, divide the orzo between 4 plates, top with meatballs and spoon some sauce over each portion. Sprinkle with crumbled feta cheese and fresh parsley and serve immediately.

The Best Way To Cook Orzo

Heat 2 tablespoons olive oil in a large (preferably nonstick) skillet over medium heat. Add 8 ounces of dry orzo and stir until thoroughly coated with the oil.

Continue cooking, stirring frequently, until a good portion of the orzo is lightly toasted, 4 to 5 minutes.

Stir in 1-1/2 cups of water or low-sodium chicken broth. Cover, reduce the heat slightly and cook, stirring occasionally, until the liquid is absorbed, 3 to 5 minutes.

Although it will most likely still be too firm, check the orzo for doneness. Add another 1/4 to 1/3 cup of liquid, cover and cook until the liquid is absorbed again, 1 to 2 minutes longer.

Repeat the process, adding liquid in 1/4 cup increments until the orzo is al dente. Transfer to a bowl and set aside.

Yum

Greek Meatballs with Orzo and Feta