Finally! I write this, my first official post, feeling excited yet trepidacious. The Farmer Girl recipe schbang is finally up and running…and we’ll see if I can make this WordPress business work.
For those of you who know me (Leslie), it is no news that computer software stuff is not my, um, forté you might say. I won’t go into the details, but I did accidentally ham spam a few people last winter, and it was quite embarrassing.
I often catch myself muttering explicatives at the computer, and have a deep sinking feeling that truly, I am turning into my mother. She is notorious for her hate-hate relationship with all electronica. But I digress. I want to share with you a lovely springtime dish, Meatballs with Lemon, Orzo, & Feta,adapted from 30-Minute Suppers from America’s Test Kitchen. Farmer Girl ground beef is super lean, so it makes this dish light and springy, yet satisfying.
Don’t forget the feta – it brings the entire dish together with a slightly salty, tangy taste. I recommend baking the meatballs. I have never had luck browning meatballs in a skillet – I always end up with a crumbled mess. But baking meatballs is sooo easy and much more predictable, plus it doesn’t require the extra olive oil and one doesn’t have to babysit the meatball. That’s always a good thing in my house…one less child, thing, or meatball to babysit makes momma a happy gal. Enjoy.
Meatballs with Lemon, Orzo, & Feta
- 2 pounds Farmer Girl ground beef, thawed
- 2 slices good white sandwich bread, torn into pieces (I used Pepperidge Farm)
- 1/3 cup plain yogurt
- 1 small onion, chopped or grated
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 8 ounces orzo
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1/2 cup crumbled feta cheese
The I Forgot To Get It At The Store Substitution List
- Subbed 1/3 cup sour cream for 1/3 cup plain yogurt
- To Prepare Meatballs: Thaw two pounds of Farmer Girl ground beef in refridgerator, overnight or up to three days. Line two baking sheets with aluminum foil, then sparingly coat with cooking spray. Heat the oven to 325 degrees. In a bowl, mash bread with yogurt (or sour cream) until smooth. Add Farmer Girl ground beef, chopped onion, 1 clove of the minced garlic, 1 tablespoon of the chopped mint, 1 tablespoon of the chopped dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Form ground beef mixture into 1 1/2 to 2 inch balls, and place on the lined baking sheet. Bake at 325 degress for fifteen to twenty minutes, depending on the size of the meatball. Do not overcook!
- To Prepare Orzo: While the meatballs are baking, prepare 8 ounces of dry orzo according to the directions on the package. Drain the orzo and toss with lemon zest, lemon juice, 2 tablespoons olive oil, and the remaining garlic, mint, and dill. Season to taste with salt and pepper.
- To Assemble: Spoon orzo onto plate, top with three to five meatballs, and garnish with feta cheese. Serve.