Lemon-Dill Meatballs With Orzo

Cuisine: Mediterranean
Meal: Dinner
Time: 40 min
Yield: 4 servings

Ingredients

• Dill
• Full-fat Greek yogurt
• Garlic
• Lemon
• Ground turkey or chicken
• Fennel seeds, optional
• Kosher salt
• Black pepper
• Unsalted butter
• Orzo
• Anchovy fillets
• Escarole, spinach, mustard greens, or baby kale

Method

1. Mix dill, yogurt, garlic, and lemon zest.
2. Move part of the yogurt mixture to a large bowl with ground turkey or chicken, fennel seeds if using, and salt.
3. Form the mixture into meatballs and refrigerate briefly.
4. Add lemon juice to the remaining yogurt mixture and season with salt to make a serving sauce.
5. Melt butter in a skillet and toast the orzo with anchovies, salt, and pepper.
6. Add water and bring to a boil.
7. Reduce to a simmer, add meatballs in a single layer, cover, and cook until the orzo is tender and the meatballs are cooked through.
8. Add greens on top, cover, and let them wilt.
9. Serve with lemony yogurt, extra dill, and black pepper.

Paraphrased from a NYT Cooking calendar recipe by Ali Slagle.