Greek Meatball Bowls Recipe

Yogurt is a workhorse on this Greek-inspired recipe, including fats, richness, and the tangy, shiny taste you’d count on in a Greek meatball, in addition to anchoring a mellow tzatziki sauce that bridges the hole between the meatballs and the orzo. Toasting the orzo earlier than cooking ensures it is deeply savory, whereas a beneficiant portion of herbs like mint and dill provides freshness and brings out the intense flavors. The toppings are the place you possibly can actually have some enjoyable. We advise a number of, however be at liberty to make these bowls your personal. 

Why do you add filler like breadcrumbs to meatballs?

A filler leads to a juicier and extra tender meatball. There may be some debate about whether or not white bread and milk or panko and milk yield a juicer meatball, however we’ve had success with each. Mixing moist and dry filler elements and letting them relaxation for some time ensures the panko is totally hydrated. This retains the proteins within the meat from shrinking and pushing out these scrumptious juices. 

What does “pilaf” imply in rice pilaf?

Pilaf is made by toasting rice and chopped onions in butter or oil and including inventory or water. The fats coats the rice grains, yielding fluffy, cooked rice. Nevertheless, as a result of orzo is a sort of pasta, there’s a whole lot of extra starch shedding into the inventory, leading to a creamy texture. The toasting is extra for taste than texture. 

Notes from the Meals & Wine Take a look at Kitchen

Refrigerating the meatballs till chilly and agency helps them maintain their form higher when cooked. 

Make forward

Cooked meatballs might be frozen for as much as two months. Organize raw meatballs on a baking sheet lined with parchment paper and freeze till partially frozen, about half-hour. Then, switch them to freezer-safe plastic baggage for storage. Thaw in a single day within the fridge and reheat within the air fryer, microwave, or oven earlier than utilizing.  

This recipe was developed by Liz Mervosh; the textual content was written by Breana Killeen.