Inspired by traditional Greek Keftedes, this dish balances convenience with authentic flavours. Using prepared fresh meatballs streamlines prep for busy weeknights and orzo dressed with a bright lemon-oregano vinaigrette provides a change from typical rice or grain bowls.
Ingredients
Lemon-Oregano Vinaigrette
2 tsp (10 mL) dried oregano leaves
1 tsp (5 mL) salt
2 tsp (10 mL) grated lemon zest
¼ cup (60 mL) fresh lemon juice
1 tsp (5 mL) Dijon mustard
½ cup (125 mL) olive oil
Freshly ground pepper
Bowls
1 lb (500 g) Ground Beef Meatballs, about sixteen 1-inch (2.5 cm), uncooked
1½ cups (375 mL) dry orzo pasta
3 tomatoes, chopped (about 2 cups/500 mL)
1 cup (250 mL) chopped cucumber
¼ cup (60 mL) thinly sliced red onion
¼ cup (60 mL) chopped fresh mint or parsley
Olive oil
Salt
½ cup (125 mL) tzatziki
Lemon wedges
Directions
1. Lemon-Oregano Vinaigrette: Whisk together oregano, salt, lemon zest and mustard; gradually whisk in oil in a large bowl until blended. Season with pepper to taste. Transfer 2 tbsp (30 mL) to a small bowl for meatballs. Set large bowl aside for orzo.
2. Bowls: Arrange meatballs on parchment paper- or foil-lined rimmed baking sheet, spacing apart. Brush all over with 2 tbsp (30 mL) Lemon-Oregano Vinaigrette. Bake in preheated 375ºF (190ºC) oven for 15 minutes until digital instant-read thermometer inserted into several meatballs reads 160°F (71°C).
3. Meanwhile, cook orzo in a large pot of boiling salted water according to package directions; drain and add to bowl with reserved Lemon-Oregano Vinaigrette. Toss gently to coat; set aside.
4. Combine tomatoes, cucumber, onion and mint in a medium bowl. Drizzle with just enough oil to lightly coat; season with salt to taste.
5. Divide orzo evenly among 4 serving bowls. Top with meatballs and tomato salad and tzatziki. Serve with lemon wedges to squeeze over top.