Here, a little of the lemon-garlic vinaigrette used to season the orzo also gets stirred into yogurt for a flavorful and creamy topping.
1 pound ground lamb or beef
1 large egg, lightly beaten
4 tablespoons chopped fresh parsley, divided
1 tablespoon chopped fresh mint
3 teaspoons finely grated garlic, divided
½ teaspoon salt
1 cup whole-wheat orzo
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
½ cup whole-milk plain yogurt
1 cup crumbled feta cheese, divided
1 cup thinly sliced cucumbers
Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
Mix lamb (or beef), egg, 2 tablespoons parsley, mint, 1 teaspoon garlic and salt in a medium bowl. Form into 12 balls and place on the prepared pan. Bake until browned and cooked through, about 20 minutes.
Meanwhile, bring a large saucepan of water to a boil. Cook orzo according to package directions. Drain and let cool for 5 minutes.
Mix oil, dill, lemon zest and lemon juice along with the remaining 2 tablespoons parsley and 2 teaspoons garlic in a medium bowl. Transfer 1 tablespoon of the herb mixture to a small bowl and stir in yogurt and 1/4 cup feta.
Add the orzo to the medium bowl and stir in the remaining 3/4 cup feta. Serve the meatballs with the orzo, yogurt sauce and cucumbers.
