Name: Tzatziki Lamb Meatballs with Lemon & Spinach Orzo
Prep time: 35 minutes
Cook time: 10 minutes
Yield: 4 servings
Ingredients: 1 lb. ground lamb, turkey or beef; 1 egg, beaten; ½ cup panko breadcrumbs; ¼ cup chives, thinly sliced; 1 cup full fat whole milk yogurt; Juice from ½ a lemon; 2 cups orzo pasta; 4 Tbsp. olive oil, divided; ½ stick of butter, divided; 4-5 cups chicken broth or water; 2 whole lemons, divided, one thinly sliced; 2-3 cups spinach; 1 cup Greek yogurt

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Tzatziki Lamb Meatballs with Lemon & Spinach Orzo

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Quick & Easy Meals

Global Cuisines

30-Minute Meals

Experience the vibrant and bold flavors of the Mediterranean with this surprisingly simple tzatziki-infused meatball recipe. Featuring our authentic Greek Tzatziki Dip Spice & Easy blend, this recipe brings together creamy, tangy, and herbaceous flavors. Paired with bright citrus notes of charred lemon and fresh spinach, it's a hearty, family-friendly meal that bursts with Greek goodness. For an extra pop of zest, serve with charred lemon and a dash of Crushed Red Pepper Flakes to add a touch of heat and complexity to every bite.

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Serves 4 servings

Prep Time 35 minutes

Cooking Time 10 minutes

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Tzatziki Lamb Meatballs with Lemon & Spinach Orzo

Ingredients

1 lb. ground lamb, turkey or beef 1 egg, beaten ½ cup panko breadcrumbs

Greek Tzatziki Dip Spice & Easy, divided

¼ cup chives, thinly sliced 1 cup full fat whole milk yogurt Juice from ½ a lemon 2 cups orzo pasta 4 Tbsp. olive oil, divided ½ stick of butter, divided 4-5 cups chicken broth or water 2 whole lemons, divided, one thinly sliced 2-3 cups spinach

1 tsp. Kosher Salt

Crushed Red Pepper Flakes, to garnish

1 cup Greek yogurt

Directions

Step 1 Preheat the oven to 400°F and line a sheet tray with parchment paper. In a large bowl, combine the ground meat, egg, panko, chives, and ½ of the Greek Tzatziki Dip Spice & Easy packet. Use your hands to evenly incorporate everything together.

Step 2 Use an ice cream scoop or measuring spoon to make about 2 heaping tablespoon-size portions. Use the palms of your hands and a dab of water to shape them into evenly shaped, round balls. Place them about 2 inches apart on the parchment-lined baking sheet. Bake the meatballs until golden brown and cooked all the way through, about 15-20 minutes.

Step 3 Meanwhile, make the charred lemon orzo. Heat 2 Tbsp. olive oil and 1 Tbsp. of butter in a large, heavy-bottomed pot on medium-high heat. Add the lemon slices and cook until browned in spots, flip the lemon slices, about 3-4 minutes per side. Set the browned lemon slices aside.

Step 4 Use a paper towel and tongs to wipe away any dark burned residue from the pan. Heat the remaining 2 Tbsp. of olive oil over medium heat. Add the orzo to the hot pan and stir to fully coat. Turn the heat up to high, add 4 cups of the chicken broth, and bring to a simmer. Stir frequently until most of the liquid is reduced. Check to see the doneness of the pasta and determine if you'll use the last cup of chicken broth. Continue to stir until most of the liquid has been absorbed.Step 5:

Step 5 Add the remaining butter, spinach, and 1 tsp. salt and stir until wilted and melted.

Step 6 In a small bowl, stir yogurt with the remaining 1/2 packet of Greek Tzatziki Dip Spice & Easy and juice from half of the lemon.

Step 7 Serve meatballs over orzo with browned lemon and Greek Tzatziki dip on the side. Garnish with crushed red pepper flakes.