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Lamb Meatballs and Creamy Orzo

Author: Food by Maria

These cozy, oven-baked lamb meatballs or "keftedakia" are packed walnuts and herbs, then cooked with spinach, artichokes, and orzo for a one-pan, family-style meal that feels elevated yet effortless. The meatballs get a rich, nutty twist from California walnuts instead of breadcrumbs. Simple, comforting and perfect for gathering around the table after a long day.

Lamb Meatballs and Creamy Orzo
Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients:

Lamb and Walnut Meatballs
 1 lb Ground lamb
 ¾ cup California walnuts, finely chopped
 3 cloves Cloves, pressed
 ¼ cup Red onion, finely chopped
 ¼ cup Fresh parsley, chopped
 1 tsp Dried oregano
 1 tsp Ground cumin
 1 Egg
 1 tsp Kosher salt
 ½ tsp Ground pepper
 1 tbsp Extra-virgin olive oil
Orzo
 4 cups Fresh spinach, chopped(4-5 cups)
 1 tbsp Extra-virgin olive oil
 2 cloves Cloves, minced
 1 tsp Kosher salt
 ½ tsp Ground pepper
 1 ½ cups Cherry tomatoes, halved
 ¾ cup Oil packed artichoke hearts, drained and chooped, with any hard/tough parts removed
 2 ¾ cups Chicken broth
 1 Lemon, zested and juiced
 1 cup Dry orzo pasta
Toppings
 ⅓ cup Crumbled feta
 1 tbsp Fresh parsley, chopped
 1 tbsp Fresh dill, chopped
 Extra virgin olive oil for drizzling

Preparation:

1

Preheat oven to 400F.

2

Make the meatballs: In a bowl, mix together all of the meatball ingredients until combined. Scoop 1-1/2 – 2 tablespoons of mixture and form into meatball – you’ll get 22-26 meatballs. Place the formed meatballs onto a plate and set aside.

3

In a large, oven safe skillet or braiser over medium-low heat, add spinach and wilt until there is no moisture left. Remove from pan and set aside.

4

To the same skillet or braiser, add 1 tbsp olive oil over medium-low heat. When the oil is warm, add garlic and cook for 1-2 minutes until fragrant.

5

Add salt, pepper, tomatoes and artichoke hearts. Cook for 2-3 minutes, until the tomatoes start to soften. Then, stir in spinach to combine.

6

Next, add chicken broth, lemon zest and lemon juice and stir. Then, pour in orzo and stir to combine.

7

Gently nestle the meatballs into the orzo mixture.

8

Cover with a lid or tin foil and bake in a preheated oven for 22 minutes. Remove the lid or tin foil and bake for another 12-15 minutes, until the meatballs are cooked through and the orzo is creamy.

9

Garnish with feta, parsley, dill and a drizzle of olive oil (if desired). Serve immediately.

10

To see the recipe video click here.

Nutrition Facts

4 servings

Serving size

1

Amount per serving
Calories903
% Daily Value *
Total Fat 67g86%
Saturated Fat 18g90%
Polyunsaturated Fat 49g
Cholesterol 138mg46%
Sodium 2391mg104%
Total Carbohydrate 43g16%
Dietary Fiber 6g22%
Total Sugars 5g
Includes 0g Added Sugars0%
Protein 34g
Calcium 190mg15%
Iron 6mg34%
Potassium 854mg19%
Vitamin D 0.4mcg2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.