Greek-Style Beef Kefta with Lemon Orzo

Name: Greek-Style Beef Kefta with Lemon Orzo
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 pound ground beef (85/15 lean); 1 yellow onion (large, finely grated); 0.3333333333333333 cup fresh parsley (chopped); 5 clove garlic (minced); 1 tablespoon ground cumin; 0.5 tablespoon dried oregano; 0.5 teaspoon ground cinnamon; 1.25 teaspoon kosher salt; 0.5 teaspoon black pepper; 2.5 tablespoon olive oil (divided); 1.25 cup orzo pasta (uncooked); 2.5 cup chicken broth; 0.3333333333333333 cup fresh lemon juice; 1 red bell pepper (medium, diced); 0.5 red onion (small, thinly sliced); 2 cup tzatziki (store-bought, for topping); 0.3333333333333333 cup crumbled feta cheese (for topping); 8 pita breads (warmed, for serving)

Savory seasoned ground beef kefta baked to perfection, served with light and zesty lemon orzo and a fresh bell pepper salad for a Mediterranean-inspired meal.

Prep: 25 min
Cook: 30 min
Total: 55 min
Servings: 8
Cuisine: Mediterranean
Difficulty: Medium
Cost: $4.18/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2 pound ground beef (85/15 lean)
1 yellow onion (large, finely grated)
0.3333333333333333 cup fresh parsley (chopped)
5 clove garlic (minced)
1 tablespoon ground cumin
0.5 tablespoon dried oregano
0.5 teaspoon ground cinnamon
1.25 teaspoon kosher salt
0.5 teaspoon black pepper
2.5 tablespoon olive oil (divided)
1.25 cup orzo pasta (uncooked)
2.5 cup chicken broth
0.3333333333333333 cup fresh lemon juice
1 red bell pepper (medium, diced)
0.5 red onion (small, thinly sliced)
2 cup tzatziki (store-bought, for topping)
0.3333333333333333 cup crumbled feta cheese (for topping)
8 pita breads (warmed, for serving)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the 2 pounds ground beef, 1 large yellow onion (finely grated), 1/3 cup fresh parsley, 5 cloves garlic, 1 tablespoon ground cumin, 1/2 tablespoon dried oregano, 1/2 teaspoon ground cinnamon, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix thoroughly until just combined (do not overmix).
Form the mixture into oval-shaped kefta (about 2 inches long) and arrange them on the prepared baking sheet. Drizzle with 1 tablespoon olive oil.
Bake for 20-25 minutes, turning halfway, until cooked through and nicely browned.
While kefta bakes, prepare the lemon orzo. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the 1 1/4 cups orzo pasta and toast for 2-3 minutes, stirring, until lightly golden.
Pour in the 2 1/2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and pasta is tender.
Remove from heat, stir in 1/3 cup fresh lemon juice and the remaining 1/2 tablespoon olive oil. Fluff with a fork.
Serve the Greek-Style Beef Kefta alongside the lemon orzo and warm pita (optional). Top with 1 medium red bell pepper, 1/2 small red onion, 2 cups tzatziki, and 1/3 cup crumbled feta cheese (optional).

Notes

Kefta can also be grilled for a smokier flavor. Any leftover kefta and orzo make a great cold lunch salad.

Nutrition (per serving)

Calories: 485
Protein: 30.1 g
Carbohydrates: 34.6 g
Fat: 25.2 g
Fiber: 3.3 g
Sodium: 907 mg
Saturated Fat: 9.3 g
Sugar: 7.6 g
Cholesterol: 86 mg