The best meatballs are melt-in-your mouth tender and perfectly savory. Adding feta makes for a creamy texture that turns ordinary meatballs into stellar meatballs.
Serving the meatballs with the lemony, velvety orzo and spinach is a delicious combination. Alternatively, since these meatballs are so versatile, they will also go well with other types of pasta, rice, in pita bread, or served with a crispy green salad.
The combination of ground beef and pork makes some of the best meatballs. With the addition of feta and herbs, you’ll have the most flavorsome, juicy and tender meatballs.
I highly recommend purchasing quality feta. It makes a big difference in the flavor of the meatballs. Mt. Viko’s is the real deal and my favorite brand. It is delicious and not overly salty.
Making meatballs is hands down one of the simplest meals to make at home and they are so tasty. All the ingredients go into one bowl and are gently combined then formed into balls. There might be a bit of chopping involved, but no extra equipment needed which means less clean up. Yay!
As you can see above, the meatballs already look scrumptious even before they’ve been cooked!
Pan frying the meatballs develops a flavorful crust as they cook.
Orzo with spinach pairs exceptionally well with the rich and tender meatballs. A sauce for the meatballs is not essential, though a drizzle here and there is always welcome when serving them atop orzo.
Feta Meatballs with Orzo
4
servingsThese are scrumptious, tender meatballs that are delicious served with orzo and spinach or with rice, pasta, pita bread and crispy salads.
This recipe makes 20 medium-sized meatballs.
Ingredients
- Meatballs
3 tablespoons fine panko
3 tablespoons milk
1/2 pound ground sirloin or ground beef
1/2 pound ground pork
1 large egg, whisked
1/2 cup crumbled feta (Mt Vikos recommended) + more for serving
2 tablespoons chopped dill + a few sprigs for serving
2 tablespoons chopped mint
2 tablespoons finely chopped red onion
2 medium garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon Diamond Crystal kosher salt (3/4 teaspoon Morton kosher salt or 1/2 teaspoon table salt)
1/2 teaspoon freshly ground black pepper
Olive oil for frying
- Orzo and Spinach
1 1/2 cups orzo
10 ounces baby spinach, coarsely chopped
3 tablespoons butter
1 lemon, cut into wedges
Kosher salt and pepper
- Sour Cream Sauce
3/4 cup sour cream
3/4 teaspoon smoked paprika
1 teaspoon hot sauce
Directions
- Combine the panko and milk together in a small bowl. Let sit until the milk has absorbed.
- Meanwhile, in a large bowl using two forks, gently mix the ground sirloin with the pork. Add soaked panko mixture, egg, crumbled feta, dill, mint, red onion, garlic, red pepper flakes, ground turmeric, ground cumin, kosher salt and pepper. Gently work everything together until just combined. Portion out into 20 meatballs. Place meatballs on a plate, cover with plastic wrap and refrigerate until you are ready to fry them.
- While the meatballs are chilling, sauté spinach with 1 tablespoon of butter in a large skillet. Once wilted, remove to a bowl and set aside. Wipe out skillet and reserve for the meatballs.
- Bring a large pot of salted water to a boil. Add orzo and cook for 8 minutes or according to package directions. Drain the cooked orzo well, transfer to a wide serving bowl and stir in 2 tablespoons of butter. Squeeze the juice of a few lemon wedges into the orzo. Season with salt and pepper. Stir in the cooked spinach (drain any liquid that may have collected in the bowl).
- Prepare the sauce by whisking together the sour cream, smoked paprika and a teaspoon of your favorite hot sauce (more or less to taste) in a small bowl,
- Pour enough olive oil to cover the bottom of the reserved skillet and heat over medium heat. Add the meatballs once oil is hot, and cook for about 3-4 minutes until a nice brown crust develops. Keep turning the meatballs so they brown on all sides, adjusting the heat as needed. The meatballs are done when the internal temperature reaches 160 degrees with an instant read thermometer. Total cooking time is about 8-10 minutes (depending on the size of your meatballs).
- Place meatballs over the orzo and spinach (if the orzo is not hot, give it a quick zap in the microwave). Spoon a bit of sauce over the meatballs and a sprinkle of smoked paprika. Scatter crumbled feta and dill sprigs over the orzo and meatballs. Serve with lemon wedges, extra sauce and a crusty loaf of bread.