Herby Meatballs with Veggie Orzo Pilaf & Garlic Sauce

Tender and herby meatballs, flavorful orzo with roasted cherry tomatoes, sweet peppers, onions and kale. Oh, and a garlic and lemon yogurt sauce to tie it all together! Yum!

My husband gave this one a 10 out of 10!

Also, feel free to double or triple the meatball recipe and freeze the leftovers for future meals!

Feeds 2-4 people

Ingredients:

Meatballs:

1# ground beef, pork, Italian sausage, chicken, or a mix (I did half ground beef, half sweet Italian sausage but use what you have)

½ c. breadcrumbs

½ c. milk

1 egg

1 medium yellow onion, quartered

2 cloves garlic

¼ c. herbs (dill, parsley, cilantro and mint would all be great here)

1 tsp. salt

½ tsp. pepper

Veggie Orzo Pilaf:

1 c. orzo

2 c. broth (chicken or beef work great)

2 medium onions, chopped (divided)

2 cloves garlic, minced

1 tsp. butter

2 tsp. neutral oil

3 sweet peppers, halved and sliced (any color)

1 pint cherry tomatoes, halved

½ bunch kale, stems removed and leaves chopped (any kale will work)

Garlic Lemon Yogurt Sauce:

½ c. greek yogurt

juice and zest of ½ lemon

1 clove garlic, minced

1 Tbsp. olive oil

salt and pepper

water to thin

To serve:

feta, crumbled

toasted pine nuts (optional)

Directions:

Preheat your oven to 400 degrees Fahrenheit.

Start your meatballs:

In a large mixing bowl, add the breadcrumbs and milk. Mix and let sit. In a food processor, process the onion and garlic until minced. Add the herbs and pulse until finely minced.

Add the ground meat, egg and herb mixture to the breadcrumbs mixture in the large mixing bowl. Using your hands or a large spoon, mix together until combined but be sure not to overmix.

Form your meatballs into 1 ½ inch balls and set on a nonstick baking sheet. Bake for 20-25 minutes or until cooked through. flip half way through. If you want a crispy exterior, broil for the final 7-10 minutes.

Meanwhile, start the pilaf:

In a large saucepan, melt the butter over medium heat and add 1/3 of the chopped onions and all of the garlic. Cook for 3-4 minutes or until softened. Add in the dry orzo and stir. Cook for 2-3 minutes. Add in the broth and bring to a boil. Lower the heat and simmer for 10-12 minutes or until the broth has been absorbed. Be sure to stir every so often so the orzo doesn’t stick to the bottom of the pan.

Sauté the veggies:

In a large skillet, heat the neutral oil over medium heat and add the sweet peppers and onions. Cook for 4-5 minutes or until softened. Add in the cherry tomatoes and cook for 3 more minutes. Add in the kale and cook for another minute or two or until softened. Stir in the orzo and mix.

Lastly, make the sauce:

In a small bowl, whisk together the greek yogurt, minced garlic, lemon juice and zest, olive oil and a sprinkle or salt and pepper. Add water a tablespoon of water at a time until sauce is thin enough to drizzle.

Assemble:

Divide the orzo pilaf onto plates, top with meatballs and drizzle with sauce. Sprinkle with feta and toasted pine nuts and enjoy!