1/4 c. freshly grated Parmesan, plus more for serving
1 large egg
2 garlic cloves, minced
Kosher salt
1/2 tsp. red pepper flakes
2 tbsp. extra-virgin olive oil
1/2 c. onion, finely chopped
1 (28-oz.) can crushed tomatoes
1 bay leaf
Freshly ground black pepper
DIRECTIONS
In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
In a large pot of salted boiling water, cook pasta until al dente. Drain.
Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.
Greek food is simple, unpretentious and authentic.
Ingredients
For the feta yogurt sauce:
1/2 cup plain greek yogurt
1/2 cup feta crumbles
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest
¼ teaspoon garlic powder
Freshly ground salt and black pepper, to taste
1-3 teaspoons water to thin sauce so you can drizzle it over meatballs
For the meatballs:
1 pound lean ground chicken or turkey (around 93% lean is best)
1 egg
½ cup breadcrumbs
¼ cup finely diced red onion (from about 1/4th large red onion)
3 cloves garlic, minced (or sub ½ teaspoon garlic powder)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
½ teaspoon dried oregano
¾ teaspoon salt
Freshly ground black pepper
For the veggies:
1 red bell pepper, julienned
1 orange bell pepper, julienned
1 red onion, sliced
1 tablespoon olive oil
Freshly ground salt and pepper
For the lemon orzo:
1 ⅓ cup orzo pasta (8 ounces)
1 teaspoon lemon zest
Juice from ½ lemon (about 2 tablespoons fresh lemon juice)
1-2 tablespoons butter (or olive oil)
Freshly ground salt and pepper, to taste
Instructions
First make the feta yogurt sauce: add yogurt, feta, olive oil, lemon zest, lemon juice and garlic powder to the bowl of a food processor or to a blender. Process/blend until smooth and well combined, scraping down the sides as necessary. Add salt and pepper to taste and process once more. If it’s not thin enough, add 1-3 teaspoons of water so that you can easily drizzle it. Set aside.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, add the ground chicken or turkey, egg, breadcrumbs, diced red onion, garlic, parsley, mint, oregano, salt and pepper; use clean hands to form into 16 golf ball sized meatballs. Set aside. (Tip for forming meatballs: keep a small bowl of water to dip your hands in before forming each meatball).
Add peppers and onions to a medium bowl and drizzle with 1 tablespoon olive oil and freshly ground salt and pepper. Toss together then add veggies to the prepared pan and spread out evenly. Next nestle the meatballs in between the veggies. Bake for 17-23 minutes or until a meat thermometer reads 165 degrees F.
While the meatballs are cooking, make the orzo: first cook the orzo according to the directions on the package. Once al dente, drain the orzo and add back to the pot, then stir in the lemon zest, lemon juice, butter (or olive oil) and season with salt and pepper to taste.
To serve: add orzo to plates or bowls, then top with meatballs (4 per person) and peppers/onion mixture. Drizzle with the feta yogurt sauce and garnish with fresh torn mint and parsley.
(Optional: ½ cup pitted and sliced kalamata olives)
