Equipment
Ingredients
Lamb Meatballs
- 500 g ground lamb, cold
- 30 g panko breadcrumbs
- 1 egg
- 4 g fennel seeds, crushed
- 6 g kosher salt
- 2 g black pepper, freshly ground
Tomato Fennel Sauce and Orzo
- 15 ml olive oil
- 150 g fennel bulb, finely diced
- 150 g yellow onion, finely diced
- 15 g garlic, minced
- 800 g crushed canned tomatoes
- 475 ml chicken broth, warm
- 250 g orzo pasta
Garnish
- 50 g feta cheese, crumbled
- 10 g fresh parsley, chopped
Nutrition (per serving)
Method
In a mixing bowl, combine the ground lamb, panko breadcrumbs, lightly beaten egg, crushed fennel seeds, salt, and black pepper. Gently mix with your hands until just combined, then form into 12 equal-sized meatballs. Wash hands thoroughly with soap and warm water after handling raw lamb to prevent cross-contamination.
Heat the olive oil in a Dutch oven over medium-high heat. Add the meatballs and brown them on all sides, about 5 to 6 minutes total. They do not need to be cooked through at this stage. Transfer the browned meatballs to a clean plate and leave the rendered lamb fat in the pot.
Reduce the heat to medium. Add the diced fennel bulb and yellow onion to the residual fat in the pot. Saute until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 additional minute until highly fragrant.
Pour the crushed canned tomatoes and chicken broth into the pot, scraping the bottom with a wooden spoon to release any browned bits. Bring the liquid to a gentle simmer. Stir in the orzo pasta, ensuring it is completely submerged, then gently nestle the browned meatballs back into the sauce.
Cover the Dutch oven with a tight-fitting lid and reduce the heat to medium-low. Simmer for 12 to 15 minutes. It is crucial to uncover and stir thoroughly halfway through, scraping the bottom of the pot to prevent the orzo from sticking. Cook until the orzo is tender and the meatballs reach a safe internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).
Remove the pot from the heat and let it rest, covered, for 3 minutes. The orzo will continue to absorb the remaining excess liquid, thickening the sauce. Garnish with crumbled feta cheese and fresh chopped parsley before serving.
Chef's Notes
- Toasting the fennel seeds in a dry skillet for 60 seconds before crushing them will exponentially increase their aromatic qualities and elevate the flavor of the meatballs.
- Orzo releases a significant amount of starch as it cooks. Cooking it directly in the tomato sauce is a classic technique that naturally thickens the broth into a rich, glossy stew without needing flour or cornstarch.
- If you prefer a thicker, richer sauce, substitute 120ml of the chicken broth with heavy cream or whole milk, adding it during the final 2 minutes of simmering.
- The residual heat in the pot is powerful. Pulling the pot off the stove when the orzo is slightly al dente will ensure it finishes perfectly during the resting phase.
Storage
Refrigerator: 4 days — Orzo will continue to absorb liquid; add a splash of broth or water when reheating.
Freezer: 2 months — Texture of orzo may become slightly softer upon thawing, but flavors will deepen.
Reheating: Microwave covered in 1-minute bursts, or reheat on the stovetop over medium-low heat with an added splash of water.
