Greek-Style Beef Meatballs with Tzatziki and Orzo

Greek-Style Beef Meatballs with Tzatziki and Orzo

Product: Nolan Ryan Ground Beef (85% or 90%)
Prep Time: 25 minutes
Cook Time: 25 minutes
Serves: 4-6

Recipe Overview

Mediterranean flavors meet spring freshness in this light, bright dinner. Tender beef meatballs packed with feta, lemon, and oregano are baked until golden, then served over fluffy orzo with cucumbers, tomatoes, and a cool, creamy tzatziki sauce. It's healthy-ish, colorful, and comes together faster than you'd think. Perfect for when you want something that tastes like vacation but works on a Tuesday.

Ingredients

For the Greek Beef Meatballs:

• 1.5 lbs Nolan Ryan Ground Beef (85% or 90%)
• 1/2 cup panko breadcrumbs
• 1 egg
• 1/2 cup crumbled feta cheese
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped (or 1 tsp dried)
• 1 tablespoon fresh oregano, chopped (or 1 tsp dried)
• Zest of 1 lemon
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (for baking sheet)

For the Orzo:

• 1.5 cups orzo pasta
• 4 cups chicken or vegetable broth (or water)
• 2 tablespoons olive oil
• 2 tablespoons butter
• Juice of 1 lemon
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste

For the Tzatziki Sauce:

• 1 cup Greek yogurt (full-fat for best flavor)
• 1 cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• Black pepper to taste

For the Fresh Toppings:

• 1 pint cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• Fresh parsley and dill for garnish
• Lemon wedges

Instructions

Make the Tzatziki (Can Be Made Ahead):

1. Prep cucumber: Grate cucumber on a box grater. Place grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is important - watery tzatziki is sad tzatziki.
2. Mix sauce: In a bowl, combine squeezed cucumber, Greek yogurt, minced garlic, dill, lemon juice, olive oil, salt, and pepper. Stir well. Taste and adjust seasoning. Refrigerate until ready to serve (can be made up to 2 days ahead).

Make the Meatballs:

1. Preheat: Preheat oven to 400°F. Line a large baking sheet with parchment paper and drizzle with olive oil.
2. Mix meatball ingredients: In a large bowl, combine ground beef, panko breadcrumbs, egg, crumbled feta, minced garlic, parsley, mint, oregano, lemon zest, cumin, cinnamon, salt, and pepper. Mix gently with your hands until just combined - don't overmix or meatballs will be tough.
3. Form meatballs: Using a small cookie scoop or your hands, form mixture into 20-24 meatballs (about 1.5 inches each). Place on prepared baking sheet, spacing them evenly.
4. Bake: Bake for 20-25 minutes until meatballs are golden brown and cooked through (internal temp 160°F). They should have a nice crust on the outside.

Cook the Orzo:

1. Cook pasta: While meatballs bake, bring broth (or salted water) to a boil in a medium pot. Add orzo and cook according to package directions until al dente, about 8-9 minutes. Drain, reserving 1/2 cup pasta cooking liquid.
2. Finish orzo: Return drained orzo to the pot. Add olive oil, butter, lemon juice, and chopped dill. Toss to combine. If it seems dry, add a splash of reserved pasta water. Season with salt and pepper to taste. Keep warm.

Assemble and Serve:

1. Build bowls: Divide lemony orzo among serving bowls. Top each with 4-5 meatballs. Add cherry tomatoes, diced cucumber, red onion, and Kalamata olives around the meatballs.
2. Finish: Dollop generous spoonfuls of tzatziki over everything. Sprinkle with crumbled feta, fresh parsley, and dill. Serve with lemon wedges on the side.