Caramelized Onion Lamb Meatball with Saffron Orzo & Whipped Feta
Difficulty: Medium | Makes: 3-4 Servings
This dish is a celebration of bold flavors and comforting textures. The rich flavors of the Caramelized Onion Lamb Meatballs pair perfectly with aromatic Saffron Orzo and a dreamy dollop of Whipped Feta.
For the Lamb
- 1 lb ground lamb
- 2 tablespoons Roland® Harissa Red Chili Spread
- 1/2 cup Roland® Sweetened Caramelized Onions
- 1/2 teaspoon black pepper
- 1 tablespoon oregano
- 3 tablespoons butter, diced
For the Orzo
- 3 cups vegetable broth
- 1/2 teaspoon Roland® Pure Superior Saffron
- 1 cup Roland® Orzo Pasta
- 1 teaspoon oregano
- 1 tablespoon Roland® Extra Virgin Olive Oil
- 1 teaspoon sea salt
For the Whipped Feta
- 1 cup Greek yogurt
- 1/4 honey
- 1/2 cup feta, crumbled
- Black pepper
- 1/2 Roland® Jalapeno Slices, chopped
Directions
- Preheat an oven to 400 degrees F
- In a medium bowl, combine lamb, harissa, caramelized onions, black pepper, oregano, and butter; Mix until well combined
- Make the lamb into 1-inch balls, and place onto a baking sheet lined with parchment
- Bake for 10 minutes. Remove from oven and turn each meatball. Return to the oven and cook until golden brown. The internal temperature should be 165 degrees, this should take about 10-12 minutes.
- In a small sauce pot combine vegetable broth, saffron, olive oil, sea salt and oregano. Bring the mixture to a simmer and add the orzo
- Return to a simmer, cover and turn off the heat. Allow to sit for 10-12 minutes. Fluff with a fork and set aside
- In a small bowl combine Greek yogurt, honey, feta, black pepper and jalapenos - stir until combined. Set aside
- Serve the meatballs with the orzo and the whipped feta sauce on the side. Can be garnished with fresh herbs and pickled onions or radishes
