Ingredients:
1 1/4 pounds Ground lamb
1 large Egg
1/3 cup Chopped pitted kalamata olives
1/4 cup Plain breadcrumbs
3 ounces Feta cheese, crumbled, divided
1/4 cup Fresh dill, divided
4 tsp. Oregano, divided
2 1/2 tsp. Lemon zest, divided
2 1/4 tsp. Kosher slat, divided
1/2 tsp Black pepper, divided
2 tbsp Olive oil, divided
1 1/2 cups Yellow onion
2 cloves Minced garlic
1-28 ounce can Crushed tomatoes
2 Bay leaves
3 tbsp Water
1 1/2 cups Orzo pasta
|
Preparation:
Combine lamb, egg, olives, bread crumbs, 1/3 cup Feta, 2 teaspoons dill, 1 tablespoon oregano, 1/2 teaspoon zest, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
Heat 1 tablespoon oil in a wide, heavy skillet over medium high heat. In batches, cook meatballs in hot oil, turning occasionally until browned, about 6 to 8 minutes.
Transfer meatballs to a plate lined with paper towels.
Add onion to skillet and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add garlic, and cook, stirring occasionally, until soft and fragrant, about 2 minutes more. Stir in tomatoes, bay leaves, water and remaining 1 teaspoon oregano.
Bring to a simmer over medium-high heat; cover and reduce to medium. Cook until sauce is slightly thickened, about 15 minutes.
Remove bay leaves from sauce and discard. Stir in 1 teaspoon salt and 5 teaspoons dill; add meatballs. Reduce heat to low, cover and gently simmer until meatballs are cooked through, 12 to 15 minutes, stirring once halfway through.
Meanwhile, cook orzo in a large pot of boiling water, about 8 minutes. Add 1 tablespoon oil and salt and pepper to drained orzo.
Divide pasta among plates, top with meatballs and sauce.
Sprinkle with remaining feta, dill and zest.
|