Lamb Meatballs with Orzo, Tomatoes, and Feta
A unique spin on the pasta-and-meatballs duo.
WHY THIS RECIPE WORKS
A panade—a simple paste made from Greek yogurt and panko—kept the meatballs moist and lent the dish welcome tangy flavor. We used our Dutch oven to deeply brown the meatballs and create lots of flavorful fond in the pot. Using some of the r...