Lemon-Dill Meatballs With Orzo

By Ali Slagle

Published April 19, 2023

Lemon-Dill Meatballs With Orzo
Linda Xiao for The New York Times. Food Stylist; Hadas Smirnoff. Prop Stylist: Megan Hedgepeth.
Total Time
40 minutes
Rating
4(2,604)
Comments
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With nutty orzo, tender meatballs, bitter greens and spoonfuls of herby yogurt, this Mediterranean-inspired skillet dinner is hearty yet light. There’s an incredible amount of dill, but don’t bother plucking fronds from the stems. Instead, chop the whole plant until you hit the roots; the stems are crunchy and flavorful. While the fennel seeds are optional, their anise flavor is reminiscent of tarragon, so alongside the orzo’s anchovies and the herb yogurt, you might be reminded of green goddess dressing. Instead of orzo, try rice or pearl couscous, and add liquid as needed until tender.

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Ingredients

Yield:4 servings
  • 1½cups loosely packed chopped dill (about 3 ounces), plus more for serving
  • 1cup full-fat Greek yogurt
  • 1large garlic clove, finely grated
  • 1lemon, zested and halved
  • 1pound ground turkey or chicken
  • 1teaspoon fennel seeds (optional) 
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 2tablespoons unsalted butter
  • 1cup orzo
  • 3anchovy fillets
  • 4cups chopped escarole, spinach, mustard greens or baby kale (about 3 ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

410 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 33 grams protein; 669 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, stir together the dill, yogurt, garlic and lemon zest. Transfer ½ cup of the yogurt to a large bowl, along with the ground turkey, fennel seeds (if using) and 1 teaspoon salt; mix lightly with your hands to combine. Roll into 12 meatballs about 3 tablespoons each and refrigerate until Step 3. (You can also make the meatballs ahead and refrigerate for up to an hour ahead.)

  2. Step 2

    To the remaining yogurt in the medium bowl, squeeze in the juice from the lemon, then season to taste with salt until flavorful and slightly puckery. Set aside.

  3. Step 3

    In a medium skillet, melt the butter over medium. Add the orzo, anchovies and ½ teaspoon each salt and pepper; stir until the orzo is golden, 2 to 4 minutes. Add 2½ cups water and bring to a boil over medium-high. Reduce to a simmer over medium-low, then add the meatballs in a single layer. Cover and cook without stirring until the orzo is tender and the meatballs are cooked through, 12 to 14 minutes.

  4. Step 4

    Turn off the heat, add the escarole on top and season with salt and pepper. Cover the skillet and let sit until the greens are wilted, 3 to 5 minutes. Taste the orzo and season with salt and pepper. Serve with a spoonful of the yogurt, plus more dill and black pepper.

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Ratings

4 out of 5
2,604 user ratings
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Comments

brandon

If you find yourself having bought vanilla yogurt instead of plain and trusting the Reddit threads saying it doesn’t make much of a difference, I’m here to tell you, it does.

Colleen

Made using the modifications read in the comments. Added 1/2 c. Panko to meatballs, cut water back to 1 3/4 cups. It turned out well, and the whole family gave it 5 stars.

KW

I used lamb instead of turkey because ground turkey has no taste. I think next time I’ll add some breadcrumbs to hold in moisture. With just yogurt and meat, the balls ended up rather dry. I might brown the balls first and then toast the orzo in lamb fat. I also ended up with a bunch of liquid leftover even after the orzo was tender, so I strained the liquid off and put it back in the pan alone to reduce into a delicious, syrupy lamb glaze and stirred the balls and orzo back in.

Leslie

Wow! This is outstanding! So flavourful, and the meatballs are so tender from the combination of yogurt and the steaming cooking method. I added a small handful of crumbled feta into the meat mixture, and used farro instead of orzo, because that's what I had. Took a little longer to cook because of the farro, but only 10 minutes more, and it added a chewy texture to the dish. The broth is so delicious - that lemony, salty hit was perfect. Ali's recipes are ALWAYS a hit - thank you!

M

Would recommend sautéing the meatballs at some point to crisp them otherwise everything comes out soft with an unappealing texture.

Laura M.

Very tasty, but too much water. In the future, I’d make this with about 1.75 to 2 cups instead of the recommended 2.5.

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