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Greek meatballs with Orzo


Meatballs are sort of the perfect food. Full of flavor, browned, tender on the inside, and can be reinvented in marinara, BBQ sauce, Swedish style and, in this case, Greek. Paired with some orzo, this is the perfect Friday meal.


1 egg

16 ounces tomato sauce

2 tablespoons balsamic vinegar

1 tablespoon dried oregano

1/4 cup seasoned panko

1/4 cup grated parm

10 ounces ground beef

1 bunch scallions, sliced and separated light and dark greens

2 cloves garlic, minced

1/3 cup orzo

1 1/2 ounces crumbled feta

oil, salt, pepper, red pepper flakes


Bring a small saucepan of salted water to a boil.  Finely chop half of the sliced scallion whites and light greens (leave the remaining sliced).

Add orzo to boiling water; cook until al dente, about 10 minutes. Reserve ¼ cup cooking water, then drain and return orzo to saucepan; toss with 1 teaspoon oil. Season with salt and pepper.

In a medium bowl, combine beef, chopped scallions, panko, parm, half the garlic, ½ teaspoon oregano, 1 large egg, 3/4 teaspoon salt, and a few grinds of pepper. Shape into 10 meatballs.

Heat 2 tablespoons oil in a medium skillet over medium-high. Add meatballs, in batches if necessary, turning occasionally, until browned all over. Transfer to a plate and set aside until step 5; reserve oil in skillet.

Return same skillet to medium-high heat. Add sliced scallion whites and light greens and remaining chopped garlic; cook, stirring, until fragrant, about 1 minute. Add all of the tomato sauce, reserved cooking water,  oregano, a few grinds of pepper, balsamic vinegar and a pinch of red pepper flakes. Bring to a boil. Season to taste with salt.

Return meatballs to skillet. Reduce heat to medium; simmer, stirring, until sauce is slightly reduced and meatballs are cooked through. Stir half of the sliced scallion dark greens and feta into cooked orzo. Serve orzo topped with Greek meatballs, tomato sauce, and remaining sliced scallion dark greens. Enjoy!


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