8 ounces orzo
Salt and Pepper
1 teaspoon grated lemon zest and 1 Tablespoon juice from 1 lemon
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh dill
2 garlic cloves, minced
2 Tablespons plus 1/4 cup olive oil
2 slices high-quality white sandwich bread, torn into pieces
1/3 cup plain yogurt
1 1/2 pounds 85% lean ground beef
1 small red onion, grated
1/2 cup crumbled feta cheese

Bring 3 quarts water to oil in large saucepan. Add orzo and 1 teaspoon salt to boiling water and cook over medium heat until just tender, aout 10 minutes. Drain and toss with lemon zest, juice, 1 Tablespoon mint, 1 Tablespoon dill, 1 clove garlic and 2 Tablespoons olive oil. Season with salt and pepper.

Meanwhile, mash bread with yogurt in bowl until smooth. Add beef, onion, remaining garlic, remaining mint, remaining dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Form mixture into 1 1/2 inch meatballs (you should have 24 in all).

Heat remaining oil in large nonstick skillet over medium high heat until just smoking. Add meatballs and cook gently, shaking pan and turning meatballs with tongs, until browned on all sides and cooked through, about 7 minmutes. Spoon orzo onto serving platter, top with meatballs, and sprinkle with feta cheese. Serve.

30-Minute Suppers, Spring 2011, Page 25