lamb meatballs with toasted orzo

I plan my meals, snacks, grocery lists days in advance.  I don't want to be unprepared. Currently I have only about 2 cups worth of flour. I want to make muffins that require 3 cups. I am stressed. 

Tonight my parents are arriving for the weekend. We have plans to go to the Yankees. Apparently half the team is hurt. Good times. I just enjoy the crowd anyways. 

To prepare I want to make the muffins, plus granola. I contemplated cinnamon rolls too.  Overkill?  Mother's Day is coming up.  A chocolate dessert is happening as well.

As for dinner, well these lamb meatballs kind of speak for themselves.  Lots of fresh herbs.  Served on a bed of spinach, orzo, and feta.  

Mr. J was smitten. Make this for the ones you love. 

lamb meatballs with toasted orzo

by Emily Morris, Adapted from Rachel Ray

Prep Time: 20 minutes

Cook Time: 25 minutes

Keywords: bake saute entree lamb

6045797

Ingredients (serves 4)

• 1 quart chicken stock
• 2 slices white bread, crusts trimmed
• Milk, for soaking
• 1 pound ground lamb
• 1 egg, lightly beaten
• 1/2 cup finely chopped fresh parsley
• 3 tablespoons grated onion
• 2 large cloves garlic, finely chopped
• 1 lemon, juiced, plus 2 tsp zest
• 1 teaspoon dried oregano
• Salt and pepper
• olive oil, for drizzling
• 3 tablespoons butter
• 1 1/2 cups orzo
• 1 10 ounce box thawed frozen chopped spinach, squeezed dry
• 1 cup crumbled feta

Instructions

Preheat the oven to 400 degrees . In a medium saucepan, heat the chicken stock over low heat; keep warm. In a small bowl, soak the bread in the milk.

In a large bowl, combine the lamb and egg. Wring out any excess milk from the soaked bread and crumble the bread into the meat. Stir in 1/4 cup parsley, onion, garlic, lemon zest, oregano, 1/2 tsp salt and 1/4 tsp pepper. Drizzle with olive oil; mix.

Roll the mixture into 20 meatballs and arrange on a nonstick or parchment-lined baking sheet. Bake until browned, 15 to 18 minutes.

Meanwhile,in a medium saucepan, melt the butter over medium heat. Add the orzo and cook until golden, about 5 minutes. Stir in a few ladlefuls of the warm stock and allow it to absorb before adding more. Keep adding stock a little at a time and cook until the orzo is al dente, about 20 minutes.

Stir in the spinach to heat through in the last minute of cooking. Remove from the heat. Stir in the lemon juice and feta.

Serve the orzo in shallow bowls. Top with the meatballs and remaining 1/4 cup parsley.

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