KEFTEDES YOUVETSI: ONE-PAN BAKED MEATBALLS & ORZO
Yield:
8
Ingredients
For the Meatballs:
- 2 pounds lean ground beef
- 2 small onions, finely chopped
- 2 garlic cloves
- 1 bunch parsley (1/2 cup chopped)
- 1 and ½ cups unseasoned bread crumbs
- 1 cup milk
- ½ cup shredded parmesan cheese, optional
- 2 eggs
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon crushed red pepper flakes, optional
For the tomato sauce:
- 1 medium onion, finely chopped
- 1/3 cup of olive oil
- 4 large garlic cloves, grated
- 1 (28 ounce) can of tomatoes, pureed in blender
- Salt and black pepper, to taste
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 4 cups water or chicken stock
- 1-pound orzo
- 1 and 1/2 teaspoons sea salt
Garnish:
- 1/4 cup chopped fresh parsley for garnish
- 4 ounces feta cheese, crumbled
- 1-2 cups ice cubes
Instructions
- Preheat the oven to 500 °F, 260 °C.
- Make Ahead Tips:The meatballs can be made 1 day ahead and stored in the refrigerator. They can also be formed and stored in the freezer up to 3 months.
- To Make the Meatballs:
- Chop the garlic in the food processor until minced. Add the parsley and pulse until finely chopped.
- Add the onions to the food processor and pulse until finely chopped.
- Whisk the milk and egg together.
- In a large mixing bowl, combine all of the meatball ingredients and knead well to combine and evenly distribute everything.
- Form golf -sized meatballs and place on a baking tray
- Roast the Meatballs:
- Place 18-20 meatballs in a 9 by 13-inch (broiler-safe) baking dish and roast the meatballs for 10 minutes. Turn the broiler on and cook the meatballs for 5 minutes. They will become golden.
- Set the pan aside and allow the meatballs to rest for 5-10 minutes. Carefully release them from the pan using a spatula. Leave them in the same baking pan.
- To Make the Sauce:
- In a saucepan, combine the chopped onions and oil and cook over medium heat for about 10 minutes or until they are soft and golden. Add the grated garlic and stir to warm through.
- Add all of the remaining sauce ingredients, except for the broth/water and cook over medium heat until thickened. About 10-15 minutes.
- Taste and adjust seasoning if needed.
- Add 4 cups water/chicken broth and bring to a boil
- Reduce the oven’s temperature to 400 °F, 200 °C.
- Put it all together:
- Place the orzo in the baking pan and pour the tomato sauce on top. Season with 1-2 teaspoons of salt. Mix it together.
- Bake on the center rack of the oven, uncovered, for 45 minutes or until the orzo is cooked, al dente.
- Remove from the oven and add the ice cubes. Mix well. Garnish with parsley and feta cheese.
- ENJOY!!
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This is the best recipe ever! My kids loved it although they hate the idea of meatballs. Now they want to eat it everyday.
I tried many of your recipes and they are always a hit. The Feta and tomatoes phyllo always impresses my guests.
Thanks Dimitra
Can I make this dish with the more savory sauce that has the cloves, cinnamon stick, bay leaves etc? Or just add the cinnamon, cloves and bay leaves? My dad used to make this dish when I was growing up and I loved it, but he used chicken instead of the meatballs. Planning on making for friends this weekend and would love you feedback before then, if possible.
Thanks so much for your delicious dishes! It reminds me of growing up and cooking with my dad and yia yia.
Yes, traditionally, we add a cinnamon stick, a few cloves, and sometimes allspice. I always add a bay leaf too. However, my kids don’t like cinnamon and cloves in savory dishes. I hope that you enjoy this one 🙂
I bought the deep baking pan you posted and love it – so you have a link for this 14 inch round ? They are like the old tapsi pans my YiaYia used ! I didn’t find a comparable on Amazon – thanks margo karipides
This is the only company that sells them but only as a set:https://amzn.to/3cK7aUX
Hi, I was wondering if the milk could be substituted with something that is non dairy like coconut milk or almond milk? Being Greek myself I do appreciate the authenticity of Greek Dishes, but unfortunately my stomach says otherwise 😊. Yiasou Katherine
Water will work too 🙂