Greek Orzo Salad with Lamb Meatballs and Tzatziki

My Big Fat Greek Wedding flashbacks for days.
Course: Main Dish
Cuisine: Greek, Mediterranean
Keyword: Salad, Whole grain
Condition: Heart Health, Low Sodium, Nut Free
Servings: 6 servings


  • 1 lb lamb ground
  • 2 tsp Greek seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 egg lightly beaten
  • 1/3 cup bread crumbs
  • cooking spray
  • 12 oz pasta whole wheat orzo
  • 1 cucumber English cucumber, seeded and diced
  • 2 cups tomato cherry, diced
  • 1/2 onion red, finely diced
  • 1 cup feta cheese Crumbled
  • 1 tbsp olive oil
  • salt and pepper
  • 2 cups Greek yogurt plain
  • 1 cucumber grated, excess liquid removed
  • 2 cloves garlic minced
  • 1 lemon zested and juiced
  • 1-1/2 tbsp dill chopped
  • salt and pepper to taste


  • Preheat oven to 350 degrees F. Spray baking sheet with cooking spray.
  • In a large bowl, combine lamb, greek seasoning, salt, pepper, egg, and breadcrumbs. Mix well, and roll into 1 inch meatballs. Place onto prepared baking sheet. Bake until browned and cooked through, about 25-30 minutes. Set aside.
  • Bring a pot of water to a boil. Add orzo and cook until al dente. Drain, and let cool.
  • In a large bowl, combine orzo, diced cucumber, cherry tomatoes, onion, feta, olive oil, salt, and pepper. Toss to combine.
  • In a separate bowl, add Greek yogurt, grated cucumber, garlic, lemon zest, lemon juice, dill, salt, and pepper. Stir to combine.
  • Serve orzo salad with lamb meatballs and tzatziki.


Carbohydrates: 54g | Protein: 33g | Fat: 28g | Sodium: 572mg | Potassium: 696mg | Fiber: 4g

Please note:

Nutrition info is approximate and may contain errors.

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