1. Bring 3 quarts water to boil in a large saucepan. 2. Add orzo and 1 teaspoon salt and cook over medium heat until just tender, about 10 minutes. 3. Drain and toss with lemon zest, lemon juice, 1 tablespoon mint, 1 tablespoon dill, half of garlic, and 2 tablespoons oil; season with salt and pepper to taste. 4. Meanwhile, mash bread with yogurt in bowl until smooth. 5. Add beef, onion, remaining garlic, mint, and dill, 1 teaspoon salt, and 1/2 teaspoon pepper. 6. Form mixture into 1 1/2 inch balls (you should have 24). 7. Heat remaining 1/4 cup oil in 12-inch nonstick skillet over med-high heat until just smoking. 8. Add meatballs and cook gently, shaking pan and turning meatballs with tongs, until browned on all sides and cooked through, about 7 minutes. 9. Spoon orzo onto serving platter, top with meatballs, and sprinkle with feta; serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
