Lamb Meatballs and Orzo

• large egg↗1
• ground lamb1 lb
• cloves garlic, minced↗2 cloves

  minced

• finely chopped onion1⁄4 cup
• dried breadcrumbs↗1⁄2 cup
• milk↗1⁄4 cup
• chopped fresh dill or 1/2 teaspoon dried dill weed2 teaspoons
• salt, to taste↗1⁄2 teaspoon

  to taste

• pepper↗
• chicken stock or 1 3/4 cups chicken broth (low-sodium, if using canned)↗1 3⁄4 cups

  low-sodium, if using canned

• lemon juice↗2 tablespoons
• grated lemon, zest of1⁄2 teaspoon
• orzo pasta↗1 cup

Step-by-step instructions

1. 1

   In a mixing bowl, beat the egg.

2. 2

   Add in the ground lamb, garlic, onion, bread crumbs, milk, dill, salt and pepper; mix well to combine.

3. 3

   Cover and refrigerate for 1 hour.

4. 4

   Shape lamb mixture into 1-inch balls; place balls on a large baking sheet with a rim.

5. 5

   Bake in a 400° oven for about 10 minutes or until browned.

6. 6

   Take out of oven and set aside.

7. 7

   Bring to chicken stock, lemon juice, and lemon zest to a boil in a saucepan over high heat.

8. 8

   Add in the orzo; stir to combine.

9. 9

   Boil for 1 minute.

10. 10

    Transfer orzo mixture into a 2 1/2 quart baking dish that has been sprayed lightly with non-stick cooking spray; spread mixture out evenly.

11. 11

    Place meatballs on top.

12. 12

    Decrease oven temp to 350° and bake, covered, for 40-50 minutes or until liquid is absorbed.

13. 13

    Let rest for 5 minutes before serving.