Spicy Beef Meatballs with Lemon Orzo

Tender chile-garlic beef meatballs finish in a light skillet stock while buttery orzo simmers with shallot, then gets lemon, parsley, and feta.

45 min

4 servings

Browned beef meatballs sit over glossy lemon-parsley orzo with crumbled feta and green parsley flecks.

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

Equipment

Mixing bowl · Large skillet with lid · Medium saucepan · Instant-read thermometer

Keep the texture tender

Mix only until the beef holds together, and turn the browned meatballs gently in the skillet.

Balance each bowl

Spoon just enough glossy pan stock over the orzo to bring the meatballs and feta together without making the grains soupy.

Mix and brown

01. Soak panko in milk until soft; this panade keeps the beef tender as it cooks.

02. Mix in egg, beef, garlic, chile, 1/2 tsp salt, and pepper only until combined; use 1 tsp chile for milder heat or 2 tsp for more, then shape 16 meatballs.

Sear and gently cook

03. Brown meatballs in olive oil without crowding, turning only when they release easily; move them aside before they cook through.

04. Scrape browned bits into 3/4 cup stock, cover, and simmer gently until the center of a meatball reads 160 F.

Cook the orzo

05. As the meatballs simmer, soften shallot in butter, toast orzo, then add stock and salt; stir often until just tender.

06. Uncover the finished meatballs and reduce their stock until it lightly coats them, keeping the juices spoonable.

Brighten and serve

07. Stir remaining butter, lemon zest and juice, and parsley through the orzo; add a splash of hot stock if it tightens.

08. Spoon meatballs and skillet juices over the orzo, then finish with feta while the bowls are hot.