Ingredients

• 1 lb ground beef or lamb (90–93% lean)
• ¼ cup grated onion
• 2 cloves garlic, minced
• 1 large egg
• ⅓ cup breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint (or 1 teaspoon dried)
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil, for searing

• 1 tablespoon olive oil
• 1 cup dry orzo
• 2 cups lowsodium chicken broth
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ½ cup crumbled feta cheese
• ¼ cup kalamata olives, halved (optional)
• Extra fresh parsley or mint, for garnish

Instructions

1. Combine all meatball ingredients in a bowl and mix gently until just combined. Roll into 1½tablespoon meatballs.
2. Heat 2 tablespoons olive oil in a large skillet over mediumhigh heat. Sear meatballs 8–10 minutes, turning often, until browned on all sides. Transfer to a plate.
3. In the same skillet, add 1 tablespoon olive oil and the orzo. Toast, stirring, for about 1 minute.
4. Add chicken broth and lemon juice, scraping up browned bits. Bring to a boil, then reduce to a simmer and cook 9–12 minutes, stirring occasionally, until orzo is just tender.
5. Return meatballs to the skillet along with any accumulated juices. Cover and simmer 5–7 minutes, until meatballs reach 165°F internally.
6. Remove from heat, stir in lemon zest, and top with feta, olives, and fresh herbs before serving.

Notes

• Don't overmix the meatball mixture  it leads to dense meatballs.
• Orzo continues to thicken as it sits; add a splash of broth when reheating.
• Feta is best added at the very end, off the heat, to keep it creamy rather than melted.

Storage

• Fridge: Airtight container, up to 4 days.
• Freezer (meatballs only): Up to 3 months, cooked or raw.
• Reheat: Stovetop over mediumlow with a splash of broth, or microwave in 30 second bursts, stirring between each.

Nutrition Estimate (per serving)