Lemon-Garlic Meatballs

with Vegetable Orzo & Creamy Tzatziki

35 MIN

+$1.99/serving 4 Servings

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with Prime Ground Beef

From the Test Kitchen

This Greek-style dish packs an aromatic punch from bright, citrusy lemon zest infusing tender beef meatballs, which sit atop a bed of orzo studded with olives, feta, and more. A swoosh of creamy tzatziki completes this satisfying meal.
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Nutrition

PER SERVING
Calories

830 Cals (est.)

View Full Nutrition

fresh

ingredients

24 oz Usda Prime Ground Beef
½ lb Orzo Pasta
1 Pasture-Raised Egg
¼ cup Panko Breadcrumbs
2 Bell Peppers
1 oz Pitted Niçoise Olives
2 Scallions
½ lb Grape Tomatoes
2 cloves Garlic
1 Lemon
1½ oz Feta Cheese
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1 tsp Whole Dried Oregano

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the olives. Using a zester or the small side of a box grater, finely grate the lemon to get 1 tablespoon of zest. Quarter and deseed the lemon. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the lemon zest and garlic paste.

2 Cook the pasta

Add the pasta to the pot of boiling water and cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

3 Form & roast the meatballs

Meanwhile, line a sheet pan with foil. To the bowl of lemon zest and garlic paste, add the beef, egg, oregano, and breadcrumbs; season with salt and pepper. Gently mix to combine. Shape the mixture into 14 to 16 tightly packed meatballs. Transfer to the sheet pan; arrange in an even layer. Roast 10 to 14 minutes, or until browned and cooked through.* Remove from the oven.

4 Cook the vegetables & finish the pasta

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the halved tomatoes. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the pot of cooked pasta. Add the chopped olives, feta (crumbling before adding), a drizzle of olive oil, and the juice of 2 lemon wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

5 Finish & serve your dish

In a bowl, combine the tzatziki and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the roasted meatballs and lemon tzatziki. Garnish with the sliced green tops of the scallions. Enjoy!