Greek Meatballs With Lemon-Herb Orzo

Ingredients

• 0.3 cup carrots grated
• 1 large eggs lightly beaten
• 0.3 cup parsley fresh chopped
• 4  garlic cloves minced
• 1 cup italian-seasoned breadcrumbs 
• 0.5 pound lamb lean
• 3.5 teaspoons olive oil extra-virgin divided
• 1 cup onion minced
• 0.5 teaspoon oregano fresh chopped
• 5 servings lemon-herb orzo 
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• oven
• broiler pan

Directions

1. Preheat oven to 42
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
3. Add the onion, and saut 3 minutes.
4. Combine the onion and the next 10 ingredients (onion through egg). Shape meat mixture into 30 (1 1/2-inch) meatballs, and place on a broiler pan coated with cooking spray.
5. Bake at 425 for 20 minutes or until done.
6. Combine the Lemon-Herb Orzo and meatballs in a large bowl.
7. Drizzle each serving with 1/2 teaspoon olive oil.