Target: 6 × 4 inches · landscape

Spicy Beef Meatballs with Lemon Orzo

45 min · 4 servings

Ingredients

□ 1 lb 85% lean ground beef

□ 1/3 cup panko breadcrumbs

□ 3 tbsp whole milk

□ 1 large egg

□ 2 garlic cloves, finely grated

□ 1–2 tsp Calabrian chile paste

□ 3/4 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 1 tbsp olive oil

□ 3 cups low-sodium chicken stock

□ 1 cup dry orzo

□ 2 tbsp unsalted butter

□ 1 small shallot, finely minced

□ 1 medium lemon

□ 2 tbsp finely chopped fresh flat-leaf parsley

□ 1/2 cup crumbled feta cheese

1. Hydrate panko in milk. Mix with egg, beef, garlic, chile, salt, and pepper; use less chile for gentle heat, shape 16 meatballs.

2. Brown meatballs in olive oil, then cover with stock and simmer gently until the centers reach 160 F.

3. Toast orzo with butter and shallot; simmer in stock until tender as meatballs finish, then reduce the skillet juices until lightly glossy.

4. Finish orzo with butter, lemon, and parsley. Serve meatballs and pan juices over it with crumbled feta.

Cook’s note: Handle the beef gently after adding the panade so the meatballs stay tender.