Greek Lamb Meatballs (Keftedes Arniou)
Juicy, flavor-packed Lamb Meatballs made with ground lamb, garlic, herbs, and warm Mediterranean spices, then baked until tender and golden. These Greek-inspired meatballs are easy to make, perfect for weeknight dinners, and delicious served with pita, rice, or a creamy tzatziki sauce.
Servings 4 -6
Calories 490kcal
Ingredients
For the lamb + walnut meatballs
- 450 grams (1lb) ground lamb
- ¾ cup finely pulsed California walnuts (about 3/4 cup walnut halves)
- 3 garlic cloves, pressed
- ¼ cup finely chopped red onion
- ¼ cup fresh chopped parsley
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 egg
- 1 tsp kosher salt
- ½ tsp ground pepper
- 1 tbsp extra-virgin olive oil
For the orzo
- 125-150 grams chopped fresh spinach (about 4-5 cups chopped)
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tsp kosher salt
- ½ tsp ground pepper
- 1 ½ cups cherry tomatoes, halved
- ¾ cup oil packed artichoke hearts, drained, any hard/tough parts removed and chopped (170 ml jar)
- 2 ¾ cups chicken broth (or 2 3/4 cups hot water with 1 tbsp chicken stock paste)
- 1 lemon zested and juiced
- 1 cup dry orzo pasta
For the toppings
- ⅓ cup crumbled feta
- 1 tbsp fresh chopped dill
- 1 tbsp fresh chopped parsley
- Extra virgin olive oil for drizzling
Instructions
- Preheat the oven to 400F.
- Make the meatballs: In a bowl mix together all of the meatball ingredients until combined. Once combined, scoop about 1 1/2 – 2 tablespoons at a time and form into meatballs – you’ll get 22-26 meatballs. Place the formed meatballs onto a plate and then set aside.
- To a large oven safe skillet or braiser over medium-low heat add the chopped spinach and wilt until there is no moisture left. Set the wilted spinach aside.
- To the same oven safe skillet or braiser, add 1 tbsp olive oil over medium-low heat. When the oil is warm, add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the salt, pepper, halved cherry tomatoes and chopped artichoke hearts. Cook for 2-3 minutes, until the tomatoes start to soften. Then, stir in the wilted spinach to combine.
- Add the chicken broth, lemon zest and lemon juice and stir to combine.
- Pour in the orzo and stir to combine.
- Gently nestle the meatballs into the orzo.
- Cover with a lid or tin foil and bake in the preheated oven for 22 minutes. Remove the lid or tin foil and bake for 12-15 minutes, until the meatballs are cooked through and the orzo is creamy.
- Garnish with crumbled feta, fresh chopped parsley, fresh chopped dill and a drizzle of olive oil (if desired). Serve immediately.
Notes
- This recipe is a great one to meal prep for lunches! After cooking, let the orzo and meatballs fully cool and then portion into containers. Store in the fridge for up to 3 days and reheat as desired.
- If you love this recipe, try our Sundried Tomato Chicken Meatballs and Orzo
Nutrition
Calories: 490kcal | Carbohydrates: 23.5g | Protein: 21.9g | Fat: 35.3g | Saturated Fat: 10.8g | Polyunsaturated Fat: 9.1g | Monounsaturated Fat: 12.6g | Cholesterol: 95.4mg | Sodium: 1004.5mg | Fiber: 4.2g | Sugar: 3.4g
