Ingredients

• 0.5 cups bread crumbs
• 1 large egg , lightly beaten
• 3 cloves garlic
• 2 tablespoons za'atar spice mix
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 pound ground lamb
• 1 tablespoon olive oil
• 1 small onion
• 3 cups less sodium beef broth
• 1.5 cups orzo pasta
• 1 teaspoon inely chopped fresh rosemary
• 0.25 cups feta cheese
• 2 tablespoons pomegranate arils
• fresh parsley
• 0.25 cups toasted pepitas

Instructions

1. 1 Stir together bread crumbs, egg, garlic, za'atar, salt, and pepper in a medium bowl. With clean hands, gently mix in lamb. Shape mixture into 16 (1 1/2-inch) meatballs.
2. 2 Heat oil in a very large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer to a plate; cover to keep warm. Pour off grease, leaving 1 tablespoon drippings in skillet.
3. 3 Add onion to skillet. Cook, stirring occasionally, until just softened, about 2 minutes.
4. 4 Pour broth into skillet; use a wooden spoon or spatula to scrape up any browned bits from bottom of pan. Bring to a boil over high heat. Stir in orzo and rosemary. Return meatballs to skillet. Reduce heat to medium-low and simmer, covered, 9 to 10 minutes or until pasta is al dente and an instant-read thermometer inserted into centers of meatballs registers 165 degrees F (74 degrees C). If there is excess liquid, let stand 5 minutes before serving.
5. 5 Top with feta and pomegranate arils. Garnish with parsley.

Nutrition per serving