How do you fair with this transition of seasons? September has always felt like the most clunky month of the year to me. It’s a time when I need to really pay attention to my feet on the ground- walking through the world with purpose because my brain wants to float on up.
Also, I’m listening to a lot of 90’s Alanis Morissette, if that gives you an idea of where my head is.
And with that… a very grounding dinner. Warm pasta and meatballs with greens and cheese for the belly and soul.
Meat, starch, and cheese are on the menu for the foreseeable future, amen.
Here’s what you’ll need:
- ground lamb. You could also use ground turkey and I’m going to make that version for myself this week.
- red onion and chopped garlic
- crumbled feta and fresh mint
- frozen spinach, thawed with a majority of the moisture squeezed out of it.
- lemon zest and a squeeze of the juice for good measure
- an egg
- breadcrumbs
- orzo pasta – like rice but not.
I’ve found that this is the sort of recipe you can shop for once and make a few times. Grab extra meat and spinach – store them in the freezer. Grab extra orzo and the rest are ingredients you might have kicking around your kitchen most of the time anyway (save for the feta which thankfully lasts a long time in the refrigerator).
Into the ground lamb add red onions.
Raw will keep them sharp and onion-y which is nice in these meatballs.
If you’d like to soften the onion taste, you can sautee them in a bit of oil until browned and mellow.
Seasoned breadcrumbs.
I typically only have one type of breadcrumb on hand and they’re usually panko.
When I need a seasoned bread crumb, I take the panko and mix it with any bevy of dried herbs I have in the pantry: dried oregano, dried basil, a dash of cumin and cayenne, a kick of salt and pepper. Done!
Keeping things bright! I love lemon for balance.
A teaspoon of zest and a squeeze of the lemon itself.
In also with fresh chopped mint, a box of frozen spinach (thawed, drained, and chopped), and egg and a handful of feta.
That’s a lot for a ball, but we can handle it!
The balls are rolled by hand into about 1 1/2-inch bit. It’s about three tablespoons of the meat mixture per ball.
The meatballs are seared to create a crispy outside. You can do this in a skillet and transfer the mixture to a baking dish or you can sear the meatballs in a Dutch oven and make this a super simple one-pot dish.
Seared meatballs over a bed of raw orzo.
The meatballs aren’t cooked through entirely. They need more quality time in the oven.
Add chicken stock.
This is my favorite chicken stock. It tastes amazing and lasts for such a long time, so I always have stock in the refrigerator.
Baked, covered and uncovered. The orzo absorbes the liquid and the whole mixture bakes into what can only be described as a really comforting meatball casserole. I love this served with extra fresh mind, more feta for sure, and lemon wedges.
I’m going to make this recipe on Instagram Stories today using turkey meat if you want to see a live step-by-step! @joythebaker
Photos with friend and whiz-kid Jon Melendez.
PrintOne-Pot Spinach and Lamb Meatballs with Orzo
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
Ingredients
- 1 1/2 pounds ground lamb (you could also use dark ground turkey meat!)
- 9 ounces frozen spinach, thawed and squeezed dry and coarsely chopped
- about 1 cup of finely chopped red onion
- 1/2 cup feta cheese, plus more for topping
- 1 large egg, beaten
- 1/4 cup Italian-style bread crumbs
- 2 cloves garlic, very finely chopped
- 1 teaspoon grated lemon zest
- 2 tablespoons chopped fresh mint, plus more for topping
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1 1/2 cups orzo
- 2 1/2 – 3 cups chicken broth
- lemon wedges, for serving
Instructions
- Place a rack in the center of the oven and preheat oven to 350 degrees F.
- In a large bowl, gently combine lamb, spinach, onion, feta, egg, breadcrumbs, garlic, lemon zest, mint, and 1 tablespoon of the oil. Add the salt and pepper. Mix until all of the ingredients are well combined. Form the mixture into 1 1/2-inch meatballs, being careful not to squeeze the mixture too vigorously.
- Heat the remaining 2 tablespoons olive oil in a medium (5 to 6 quart) Dutch oven over medium heat. When the oil is hot, add the meatballs and cook, turning to brown all over, about 10 minutes. It’s easier to turn the meatballs if the pan isn’t over-crowded so cook the meatballs in batches. Remove the seared meatballs to a plate to rest.
- Add the orzo to the Dutch oven and stir to coat with the oils in the pan. Stir in 2 1/2 cups of the broth, then return the meatballs to the pan. Instead of using a Dutch oven I transferred the mixture to a large, shallow baking dish.
- Cover the mixture and bake until the orzo has absorbed most of the liquid, about 30 minutes. Uncover and continue baking until the orzo is completely tender, about 10 more minutes. If it doesn’t look like the liquid is absorbing, give the mixture a stir. If it feels like the orzo isn’t cooked through, add the remaining 1/2 cup of broth.
- Remove from the oven and allow to cool slightly before serving. Serve warm topped with more feta, fresh mint, and lemon wedges! Enjoy!
Nutrition
- Serving Size: 4
Ashlyn @ The Pedantic Foodie
I loved watching you make this on you stories yesterday! I always love your mini cooking shows. :) This is such a brilliant weeknight meal – especially for fall. I cannot wait to try it!
Brittany
Your Instagram story is the whole reason I’m ending this recipe. It looks amazing. Not that your pictures don’t look amazing, but I’m really Diggin the up close and personal version. And the soundtrack.
Kelsey @ Appeasing a Food Geek
Oooh this seems like the perfect thing right now. I am craving that belly-filling type of food as the seasons are changing! Adding it to my dinner schedule :) xoxo
Gwen
Made this tonight — so wonderful! Lots of flavors in this dish, but they all work together beautifully. The biggest suprise was the super flavorful orzo, baked in the oven. Definitely going to make this again and again!
Cindy
Oh my goodness…these have everything in them that my husband loves. I must make these for his birthday next week! Thank You, Joy!
Lisa
Ah, so much Alanis Morisette over here! Can’t stop won’t stop.
Lindsey | This Miss Cooks
I haven’t tried my hand at lamb too often, but every time I do I’m always blown away by how much flavor it has. I remember hearing that it can be hit or miss for some people, but I’ve never actually met any meat eaters who didn’t like it. I’ll have to try to put it in rotation a little more often.
Katy
Omg this is what I needed. It’s almost fall and I AM READY. This is going on my food prep list this weekend.
Jess @ Gas Stove Girl
YEEEES yes yes. This is the kind of meal I live for! Pinned!
Thomas D.
Since it’s harvest time for apples here in the Northeast, are you planning any recpies with apples in it? Like apple pies?
Kristin S
These look simply amazing!
My all time favorite soup is what my mom calls “vegetable soup”. Um, it’s base is ground lamb but whatever. It is just so good!
Paula
If I could only eat Mediterranean flavors for the rest of my life, I’d be kosher with that. This dish is everything I want to eat!
Sochal
This looks delicious, full-of-flavour and comforting! Perfect for a September night… or any night really because it just looks so good!! ;)
Sochal – The Healthy social Network
Amy Pedigo Carmichael
“Remove the seared cookbooks to a plate to rest.” Typos happen to the best of us.
joythebaker
oooh geez.
Taste of France
Very comforting food.
Meatballs are always a good idea.