Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts

Ingredients

• 2 pinches cinnamon 
• 0.5  cucumber seedless
• 1 large eggs 
• 3 tablespoons evoo 
• 4 servings evoo for drizzling
• 0.5 pound greek feta cheese crumbled
• 4  flat breads cut into wedges
• 1 cup flat parsley finely chopped
• 0.3 cup optional: dill fresh
• 0.3 cup mint leaves fresh finely chopped
• 3 cloves garlic grated
• 1.5 cups greek yogurt 
• 1 teaspoon ground cumin 
• 1.5 pounds lamb 
• 1  juice of lemon 
• 4 servings kosher salt 
• 0.3 cup milk 
• 1 tablespoon oregano fresh finely chopped
• 1.5 cups orzo pasta 
• 4 servings pepper freshly ground
• 3 tablespoons onion red grated
• 0.5 cup walnuts chopped
• 2 slices bread white

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• wire rack
• pot
• sieve
• broiler
• ice cream scoop

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 450 degrees F.
3. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
4. Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
5. Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat.
6. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
7. Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes.
8. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
9. Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
10. Serve the meatballs with the sauce and pitas and alongside the Orzo with Feta and Walnuts.
11. Heat a medium pot of water to a boil. Salt the water and cook the orzo to al dente, 7 minutes. Toast the walnuts until fragrant in small pan over medium heat.
12. Combine the orzo with the walnuts, parsley, feta and a drizzle of EVOO and season with pepper.