Ingredients for Boulettes Grecques & Orzo Citronné avec Crème de Feta

• 1.5 lbs ground beef (80/20 lean): The base for our tender boulettes. Choose 80/20 for juiciness.
• 1.5 cups orzo pasta: The perfect small pasta to absorb all the lemony goodness. Cook al dente for best texture.
• 6 oz 100% Greek block feta cheese, crumbled: The star of the creamy feta sauce. Use 100% Greek block feta for authentic flavor.
• 3 cups low-sodium chicken broth: Provides savory liquid for cooking orzo. Low-sodium allows better salt control.
• 1/2 cup full-fat plain Greek yogurt: Creates a rich, tangy feta sauce. Use full-fat plain for ultimate creaminess.
• 1/2 cup Panko breadcrumbs: Binds the meatballs, keeping them incredibly tender. Essential for the right texture.
• 1 small red onion, finely minced (about 1/2 cup): Finely minced, it adds a sweet, pungent aromatic foundation to the boulettes.
• 4 cloves garlic, minced: Infuses robust flavor into the boulettes, orzo, and creamy feta sauce. Don’t skimp!
• 2 large lemons (zest of 2, juice of 1-2): Zest and juice are crucial for the bright, zesty orzo citronné. Always use fresh.
• 1/4 cup fresh mint, chopped: Signature herb for authentic Boulettes Grecques. It provides a distinct, refreshing flavor.
• 1/4 cup fresh parsley, chopped: Adds vibrant color and herbaceous freshness to the meatballs and as garnish.
• 1.5 teaspoons dried oregano: An essential Greek seasoning, providing a warm, earthy, aromatic depth to the boulettes.
• 1/4 cup extra virgin olive oil (plus more for cooking): The foundation of Greek cooking. Use a good quality oil for sautéing and drizzling.
• Salt and freshly ground black pepper, to taste: Essential for balancing and enhancing all the incredible flavors. Season generously to taste.

How to Make Boulettes Grecques & Orzo Citronné avec Crème de Feta

Mix Meatballs:

Combine ground beef, minced red onion, garlic, chopped mint and parsley, oregano, Panko, salt, and pepper in a large bowl. Gently mix until just combined; overmixing makes them tough. This is the base for your Boulettes Grecques.

Form Boulettes:

Roll the mixture into small, uniform meatballs, about 1.5 inches in diameter. Arrange them on a plate. This ensures even cooking and perfect presentation for your Boulettes Grecques & Orzo Citronné avec Crème de Feta.

Make Feta Cream:

In a small bowl, combine crumbled feta cheese, full-fat Greek yogurt, and the juice of one lemon. Whisk or emulsify until smooth and creamy. Taste and adjust seasoning. This Crème de Feta adds a luxurious touch.

Cook Meatballs & Orzo:

Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, then remove. Add orzo to the same skillet, toast briefly, then add chicken broth and zest of one lemon. Simmer until al dente.

Finish Orzo:

Once orzo is cooked and most liquid absorbed, stir in the remaining lemon zest and juice. Return the browned meatballs to the skillet with the orzo, gently folding them in to warm through. Ensure everything is hot.

Plate Dish:

Divide the lemon orzo and Boulettes Grecques among serving plates. Spoon a generous dollop of the creamy feta sauce over each portion. Garnish with fresh parsley or mint for vibrant color and flavor.

Serve Warm:

Serve your delicious Boulettes Grecques & Orzo Citronné avec Crème de Feta immediately. This comforting meal is perfect for family dinners. Enjoy the tender meatballs, zesty orzo, and rich feta sauce that will remind you of Yiayia’s kitchen.

How to Store Boulettes Grecques & Orzo Citronné avec Crème de Feta

To keep your Boulettes Grecques & Orzo Citronné fresh, store leftovers promptly in an airtight container in the refrigerator for 3-4 days. I learned the hard way that combining everything before storing makes the orzo mushy and the feta cream thin, so separate them if possible. Discard if you notice any off smells or sliminess.

You can prep the Boulettes Grecques meatballs and feta cream up to a day in advance. Store them separately in airtight containers in the fridge. Cook the orzo and combine everything just before serving for the best texture.

For reheating, gently warm the orzo and meatballs, then add the feta cream. Avoid microwaving the cream directly.

What to Serve with Boulettes Grecques & Orzo Citronné avec Crème de Feta

Serve your Boulettes Grecques & Orzo Citronné warm, spooning the creamy feta sauce generously over each portion. Garnish with fresh mint or parsley for a vibrant presentation, perfect for any occasion. This comforting meal pairs beautifully with a simple Greek salad or a crisp white wine. Enjoy the authentic flavors!

My personal favorite way to serve this is family-style, allowing everyone to help themselves from a large platter. It encourages lively conversation and a warm, communal atmosphere, making the experience of enjoying these Boulettes Grecques even more special.

Frequently Asked Questions

→ Can I substitute block feta with crumbled feta for the Crème de Feta?

No, always use 100% Greek block feta for the best Crème de Feta. Pre-crumbled feta often contains anti-caking agents, preventing that truly creamy, rich texture you want. Trust me, it makes a huge difference.

→ How do I prevent my Boulettes Grecques meatballs from becoming tough or crumbling?

Avoid overmixing the meatball mixture; gently combine ingredients until just incorporated. Also, chilling your formed Boulettes Grecques for 30 minutes before browning helps them firm up and prevents crumbling.

→ Can I make Boulettes Grecques & Orzo Citronné ahead or freeze components for later?

Yes, you can prep the meatballs and feta cream a day ahead, storing them separately in the fridge. For best results, cook orzo and combine everything just before serving, as freezing the full dish isn’t recommended.

→ How do I make this recipe gluten-free for dietary needs?

To make it gluten-free, substitute regular Panko breadcrumbs with a gluten-free Panko alternative. You’ll also need to use gluten-free orzo pasta. The rest of the ingredients are naturally gluten-free.

→ How long do leftover Boulettes Grecques & Orzo Citronné last in the refrigerator?

Leftovers store well in an airtight container in the refrigerator for 3-4 days. For optimal texture, store the feta cream and orzo/meatballs separately if possible, to prevent mushy orzo and thin sauce.