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