GREEK MEATBALLS WITH HERB AND LEMON ORZO
Note: Orzo is tiny, rice-shaped pasta. Use regular yogurt, not Greek-style yogurt. From "America's Test Kitchen Simple Weeknight Favorites."
• 11/3 c. uncooked orzo (see Note)
• Salt and pepper
• 1 tsp. grated lemon zest
• 1 tbsp. lemon juice
• 2 tbsp. chopped fresh mint, divided
• 2 tbsp. chopped fresh dill, divided
• 2 garlic cloves, minced
• 2 tbsp. plus 1/4 c. olive oil, divided
• 2 slices hearty white sandwich bread, torn into pieces
• 1/3 c. plain yogurt (see Note)
• 11/2 lb. ground beef
• 1 small red onion, grated
• 2 oz. (1/2 c.) feta cheese, crumbled
Bring 3 quarts water to boil in large saucepan. Add orzo and 1 teaspoon salt and cook over medium heat until just tender, about 10 minutes.
Drain and toss with lemon zest and juice, 1 tablespoon mint, 1 tablespoon dill, half of the garlic, and 2 tablespoons oil. Season with salt and pepper to taste.
Meanwhile, mash bread with yogurt in bowl until smooth. Add beef, onion, remaining garlic, remaining 1 tablespoon mint, remaining 1 tablespoon dill, 1 teaspoon salt and 1/2 teaspoon pepper. Form mixture into 11/2 -inch meatballs (you should have 24).
Heat remaining 1/4 cup oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add meatballs and cook gently, shaking pan and turning meatballs with tongs, until browned on all sides and cooked through, about 7 minutes. Spoon orzo onto serving platter, top with meatballs and sprinkle with feta.