I still remember the aromatic spices drifting from my yiayia’s kitchen, a truly warm and inviting memory. That special nostalgic feeling always comes to mind when I make these Zesty Boulettes Grecques & Orzo Citronné. It’s a delicious taste of home.
My first try at recreating them, however, was… less than perfect. The meatballs were dry, the orzo bland. Let’s just say my attempt was more “boulettes triste” than “boulettes grecques.” We all have those kitchen mishaps!
But after many attempts, I finally perfected this recipe for Zesty Boulettes Grecques & Orzo Citronné avec Crème de Feta. It’s now a comforting, delightful meal with soft meatballs and vibrant flavors, perfect for a summer evening.
Ingredients for Boulettes Grecques & Orzo Citronné avec Crème de Feta
- 1.5 lbs ground beef (80/20 lean): Essential for tender, juicy Boulettes Grecques. The fat content ensures moisture and flavor. Use good quality ground beef.
- 1/2 cup Panko breadcrumbs: Provides lightness and binds the boulettes without making them dense. Ensures a perfect texture. Don’t use regular breadcrumbs here.
- 1 large egg: Acts as a binding agent, ensuring the meatballs hold their shape perfectly during cooking. Room temperature eggs mix better.
- 1/2 medium yellow onion, finely grated: Adds moisture and a subtle sweetness to the meatballs. Grating ensures it integrates smoothly without large chunks.
- 1.5 cups orzo pasta: The perfect small pasta to absorb vibrant lemon and broth flavors. It cooks quickly for a weeknight meal.
- 4 cups low-sodium chicken broth: The base for perfectly cooked, flavorful orzo. Using low-sodium allows you to control the overall saltiness.
- 6 oz Feta cheese (100% sheep’s milk), crumbled: The star for a rich, tangy feta cream. Its distinct flavor is essential for authenticity. Avoid pre-crumbled varieties.
- 1/2 cup full-fat Greek yogurt: Provides creamy texture and balances the feta’s saltiness in the sauce. Use full-fat for the best richness.
- 1/4 cup fresh parsley, finely chopped: Brightens the boulettes and adds a fresh finish to the dish. Flat-leaf parsley has more flavor.
- 2 tablespoons fresh mint, finely chopped: Crucial for authentic Greek boulette flavor. Its refreshing notes elevate the entire dish. Use fresh, not dried.
- 3 garlic cloves, minced: Delivers aromatic depth to both meatballs and orzo. Freshly minced garlic provides the best flavor.
- 1/4 cup fresh lemon juice, freshly squeezed: Provides the zesty kick for orzo and feta cream. Essential for the “Citronné” aspect.
- 1 teaspoon dried oregano: Classic Greek seasoning, infusing the boulettes with earthy notes. Essential for that authentic Mediterranean taste.
- 1/2 teaspoon ground cumin: Adds warmth and depth, complementing the other spices beautifully. Use sparingly for a balanced flavor profile.
- Kosher salt & freshly ground black pepper, to taste: Essential for seasoning every component to perfection. Taste and adjust as you go.
- 1/4 cup extra virgin olive oil, plus more for cooking: The foundation for richness and authentic Mediterranean flavor. Use a good quality olive oil for cooking and finishing.
How to Make Boulettes Grecques & Orzo Citronné avec Crème de Feta
- Prep Boulettes Mix:
- Mix ground beef, Panko, egg, grated onion, half the parsley/mint, garlic, oregano, cumin, salt, and pepper in a bowl. Gently combine until just mixed, avoiding overworking for tender Boulettes.
- Form & Sear:
- Roll the mixture into 1-inch Boulettes. Heat olive oil in a large skillet over medium-high. Sear meatballs for 3-4 minutes per side until beautifully browned all over, then set aside.
- Make Feta Cream:
- In a food processor, combine crumbled feta, Greek yogurt, half the lemon juice, and a drizzle of olive oil. Process until smooth and creamy. Season to taste with salt and pepper, ensuring a rich Crème de Feta.
- Cook Orzo:
- In the same skillet, add orzo and chicken broth. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 10-12 minutes until al dente and liquid is absorbed.
- Finish Orzo:
- Stir remaining lemon juice, parsley, and mint into the cooked orzo. Gently fold in the seared Boulettes, ensuring they are well-distributed throughout the zesty Orzo Citronné.
- Assemble Dish:
- Divide the Boulettes Grecques and Orzo Citronné among serving plates. Spoon a generous dollop of the rich Crème de Feta over each portion, allowing it to melt slightly.
- Garnish & Serve:
- Drizzle with extra virgin olive oil and garnish with fresh parsley or mint. Serve your delightful Boulettes Grecques & Orzo Citronné avec Crème de Feta immediately for a vibrant meal.
There’s something so deeply comforting about hearing the gentle simmer of the orzo and the soft sizzle of the Boulettes Grecques in the pan. My kitchen, as always, became a delightful whirlwind – a stray crumb of feta on the counter, a smudge of mint on my cheek, but it’s all part of the process.
Soon, the warm, zesty aroma of lemon, garlic, and savory meat fills every corner of the house, a truly inviting scent. For a moment, amidst the vibrant Greek flavors, all the daily chaos melts away, replaced by the simple satisfaction of creating something beautiful. It’s in these moments of focused creation and shared anticipation that I find true joy.
How to Store Boulettes Grecques & Orzo Citronné avec Crème de Feta
To properly store leftovers, refrigerate your Boulettes Grecques & Orzo Citronné in an airtight container. It stays fresh for 3-4 days. Don’t leave it out too long, as it can spoil quickly – a mistake I’ve made! Watch for a sour smell or unusual texture.
For make-ahead, prep boulettes mixture (up to 2 days) and feta cream (1 day) ahead, storing separately in airtight containers in the refrigerator. Assemble the full dish just before serving for best results.
When reheating, gently warm the orzo and boulettes. Add fresh feta cream just before serving for optimal texture and vibrant flavor.
What to Serve with Boulettes Grecques & Orzo Citronné avec Crème de Feta
Serve your Boulettes Grecques & Orzo Citronné warm, dividing portions and topping generously with Crème de Feta. Garnish with fresh parsley or a lemon wedge for a vibrant touch. This dish is perfect for weeknights or entertaining. Pair it with a crisp green salad and a glass of dry white wine to truly enjoy the fresh, zesty flavors.
I personally love to serve this dish with an extra squeeze of fresh lemon. The added brightness perfectly balances the rich feta and savory boulettes, making every bite incredibly vibrant. It’s my favorite way to enjoy these Greek flavors.
Frequently Asked Questions
- → How do I prevent my Boulettes Grecques from becoming dry and tough?
To prevent dry Boulettes Grecques, avoid overmixing the meat mixture, a mistake I’ve made often. Gently combine ingredients until just incorporated. Resting the mixture for 20 minutes before forming also helps retain moisture and tenderness, resulting in truly tender meatballs.
- → Can I use non-sheep’s milk Feta for the Crème de Feta?
While you can, I strongly advise against it for authentic Crème de Feta. Blended Feta won’t give you that rich, tangy flavor, making a big difference in the final dish. Stick to 100% sheep’s milk Feta for the best results, trust me.
- → Can I make Zesty Boulettes Grecques & Orzo Citronné ahead for later?
Yes, you can prep the boulettes mixture up to two days ahead and the feta cream one day ahead, storing separately. For best flavor and texture, assemble the full dish just before serving. Freezing the cooked dish isn’t recommended for optimal quality.
- → How do I make these Boulettes Grecques gluten-free for dietary needs?
To make the Boulettes Grecques gluten-free, simply substitute the Panko breadcrumbs with a gluten-free breadcrumb alternative. Ensure all other ingredients are naturally gluten-free as well. The flavor and texture will remain delicious with this simple swap.
- → How long do Boulettes Grecques & Orzo Citronné leftovers stay fresh?
Your Boulettes Grecques & Orzo Citronné leftovers will stay fresh for 3-4 days when stored properly in an airtight container in the refrigerator. Reheat gently and add fresh feta cream just before serving for optimal taste and texture, avoiding a sour smell.
Zesty Boulettes Grecques & Orzo Citronné avec Crème de Feta
- Prep Time: 35 Minutes
- Cook Time: 30 Minutes
- Total Time: 65 Minutes
- Yield: 4-6 Servings 1x
- Category: Mediterranean Diet Recipes
Description
How to make authentic Boulettes Grecques with tender meatballs, zesty lemon orzo, and a rich feta cream that’s perfect for a vibrant weeknight meal.
Ingredients
- For the Zesty Boulettes:
- 1.5 lbs ground beef (80/20 lean)
- 1/2 cup Panko breadcrumbs
- 1 large egg
- 1/2 medium yellow onion, finely grated
- For the Orzo Citronné & Crème de Feta:
- 1.5 cups orzo pasta
- 4 cups low-sodium chicken broth
- 6 oz Feta cheese (100% sheep’s milk), crumbled
- 1/2 cup full-fat Greek yogurt
- Flavor Builders & Aromatics:
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 3 garlic cloves, minced
- 1/4 cup fresh lemon juice, freshly squeezed
- Spices, Seasonings & Finishing Touches:
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Kosher salt & freshly ground black pepper, to taste
- 1/4 cup extra virgin olive oil, plus more for cooking
Instructions
- Prep Boulettes Mix: Mix ground beef, Panko, egg, grated onion, half the parsley/mint, garlic, oregano, cumin, salt, and pepper in a bowl. Gently combine until just mixed, avoiding overworking for tender Boulettes.
- Form & Sear: Roll the mixture into 1-inch Boulettes. Heat olive oil in a large skillet over medium-high. Sear meatballs for 3-4 minutes per side until beautifully browned all over, then set aside.
- Make Feta Cream: In a food processor, combine crumbled feta, Greek yogurt, half the lemon juice, and a drizzle of olive oil. Process until smooth and creamy. Season to taste with salt and pepper, ensuring a rich Crème de Feta.
- Cook Orzo: In the same skillet, add orzo and chicken broth. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 10-12 minutes until al dente and liquid is absorbed.
- Finish Orzo: Stir remaining lemon juice, parsley, and mint into the cooked orzo. Gently fold in the seared Boulettes, ensuring they are well-distributed throughout the zesty Orzo Citronné.
- Assemble Dish: Divide the Boulettes Grecques and Orzo Citronné among serving plates. Spoon a generous dollop of the rich Crème de Feta over each portion, allowing it to melt slightly.
- Garnish & Serve: Drizzle with extra virgin olive oil and garnish with fresh parsley or mint. Serve your delightful Boulettes Grecques & Orzo Citronné avec Crème de Feta immediately for a vibrant meal.
Notes
Avoid overmixing boulette meat mixture to ensure tender meatballs; gently combine ingredients until just incorporated.
Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently, adding fresh feta cream.
For a gluten-free option, easily substitute Panko breadcrumbs with a gluten-free breadcrumb alternative for the boulettes.
Serve warm, topped with generous Crème de Feta; pair with a crisp green salad and dry white wine.
Prepare boulettes mixture up to two days ahead and feta cream one day ahead, storing separately for best results.
**Allergy Information:** Dairy, Eggs, Gluten
