Keftedes Youvetsi: Greek Meatballs & Orzo
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- Serves 8
- 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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