Name: Australian Lamb Meatballs with Buttery Lemon Orzo & Tzatziki Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Austrailian
Ingredients: 24 oz. Australian Ground Lamb; 1 cup Grated Parmesan Cheese; 1 tbsp. Garlic, Minced; 1 Large Organic Egg; 2 tsp. Oregano; 1 tsp. Himalayan Pink Salt; 1 tsp. Black Pepper; 1/2 tsp. Onion Powder; 1/4 tsp. Red Pepper Flakes; 1/4 tsp. Garlic Powder; 1 cup Orzo Pasta; 2 cup Chicken Stock; 1 Small Lemon; 1/4 cup Butter; 2 tbsp. Garlic, Minced; 1/2 cup Fresh Parsley, chopped; 1 tsp. Himalayan Pink Salt; 5 oz. Greek Yogurt; 1 Cucumber; 1 tsp. Fresh Dill; 1 tbsp. Fresh Lemon Juice; 1 tsp. Garlic, Minced; 1 tbsp. Fresh Parsley; 1 tsp. Black Pepper; 1/2 tsp. Ground Cinnamon; 1/2 tsp. Himalayan Pink Salt

Austrailian

Bowl

Whisk

Break down the Australian ground lamb into pieces and place it into a large bowl.

Add all meatball ingredients into the same bowl and mix together well with hands.

Form into palm-sized meatballs before placing them into a baking sheet (paid link).

Bake for 15 minutes at 350 degrees, then broil for an additional 1 to 2 minutes until browned.

Add chicken stock to a cooking pot and bring to a boil. Cook the orzo pasta as instructed.

Heat cooking pan to medium heat and add butter and garlic. SEt to the side.

To the same pot as the orzo, add parsley, lemon zest, 1 tsp. of lemon juice, salt, and melted butter mixture. Mix together.

Peel the skin from the cucumber and chop it into small pieces. Drain the juices by squeezing in a paper towel. Place in a small bowl. Add fresh dill and remaining ingredients.

Whisk together until smooth. Service alongside lamb meatballs and orzo.

Australian Lamb Meatballs with Buttery Lemon Orzo & Tzatziki Sauce

Utensils needed:

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