Prepare to transport your taste buds to the sun-drenched shores of Greece with these mouthwatering Greek Meatballs that promise to revolutionize your dinner routine! Imagine tender, perfectly seasoned beef meatballs nestled on a bed of sun-dried tomato orzo, crowned with a cloud-like whipped feta that will make your dinner guests think you've trained in a professional Greek kitchen. This isn't just a meal - it's a flavor explosion that combines traditional Greek techniques with modern culinary magic!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup parsley, chopped
- 1 egg
- 1/2 cup sun dried tomatoes, chopped
- 1 cup orzo pasta
- 1/2 cup feta cheese
- 1/4 cup Greek yogurt
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, chopped parsley, egg, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Form the meat mixture into uniform meatballs, approximately
- 5 inches in diameter. Place the formed meatballs on a clean plate and refrigerate for 15 minutes to help them hold their shape.
- Heat a large skillet over medium-high heat with a tablespoon of olive oil. Carefully place the meatballs in the skillet, ensuring they are not overcrowded. Cook for 4-5 minutes on each side until golden brown and cooked through.
- In a separate pot, bring salted water to a boil. Add orzo pasta and cook according to package instructions, typically 8-10 minutes until al dente. Drain and set aside.
- For the whipped feta, combine feta cheese, Greek yogurt, and a pinch of black pepper in a food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Fold chopped sun-dried tomatoes into the cooked orzo, adding a drizzle of olive oil and additional seasoning to taste.
- Plate the sun-dried tomato orzo, top with meatballs, and garnish with a generous dollop of whipped feta. Optionally, sprinkle with additional chopped parsley.
Tips
- Chilling the meatballs before cooking helps them maintain their shape and prevents them from falling apart in the skillet.
- Use fresh parsley for maximum flavor - dried herbs just can't compare to the vibrant taste of fresh herbs.
- Don't overcrowd the skillet when cooking meatballs. Cook in batches if necessary to ensure each meatball gets a perfect golden-brown crust.
- For extra moisture in your meatballs, try adding a splash of milk to the breadcrumbs before mixing with the meat.
- The whipped feta is all about texture - make sure your feta is at room temperature and blend thoroughly for that silky smooth consistency.
- If you want to make this dish ahead of time, the meatballs and whipped feta can be prepared a day in advance, making dinner prep a breeze!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 120mg
