Greek Meatballs With Herb And Lemon Orzo

• 1 1/3 cups orzo pasta
• salt
• pepper
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped of fresh mint
• 2 tablespoons chopped fresh dill
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/4 cup olive oil
• 2 slices hearty sandwich bread, torn into pieces
• 1/3 cup plain yogurt (ATK recommends against using Greek yogurt)
• 1 1/2 lbs lean ground beef (85% lean)
• 1 small red onion, grated
• 2 ounces feta cheese, crumbled (1/2 cup)

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.

orzo pasta, salt, pepper, lemon zest, lemon juice, mint, dill, garlic, olive oil, olive oil, bread, plain yogurt, lean ground beef, red onion, feta cheese

Taken from www.food.com/recipe/greek-meatballs-with-herb-and-lemon-orzo-498616 (may not work)