Greek Meatballs with Orzo & Tzatziki
- Preparation time
- 30 min
- Number of people
- 4 people
- Meal type
- main course
Tender meatballs with Greek herbs, a fresh dollop of tzatziki and crumbled feta: this is comfortable indulgence in a bowl. Together with orzo, tomato and parsley, you can put a colourful and hearty plate on the table in half an hour.
Ingredients
- 300 gbeef mince
- 150 gorzo
- 150 gcherry tomatoes
- 0.5red onion
- 1 clovegarlic
- 1 tspdried oregano
- ½ tspground cumin
- 2 tbspolive oil
- 100 gtzatziki
- 50 gfeta
- 10 gfresh parsley
- ½ tspfine sea salt
- ¼ tspfreshly ground black pepper
Method
- 1
Cook the orzo according to package instructions. Drain and let it briefly dry.
- 2
Slice the red onion into thin half-rings and halve the cherry tomatoes.
- 3
Mix the minced meat with the garlic, oregano, cumin, half of the salt and the black pepper.
- 4
Form approximately 10 small meatballs.
- 5
Heat 1 tbsp olive oil in a large frying pan and cook the meatballs for 8–10 minutes until browned all over and cooked through. Remove them from the pan.
- 6
Add the remaining olive oil to the same pan and sauté the red onion and cherry tomatoes for about 3 minutes. The tomatoes should soften slightly, but don't need to fall apart completely.
- 7
Add the cooked orzo and mix everything together. Season with the remaining salt.
- 8
Divide the orzo among a large dish and place the meatballs on top.
- 9
Spoon small dollops of tzatziki between the meatballs.
- 10
Crumble the feta over the top and finish with coarsely chopped parsley.
—
Sagas House