Boulettes Grecques & Orzo Citronné avec Crème de Feta Recipe

If you have been longing to delight your taste buds with something vibrant, aromatic, and full of Mediterranean charm, these Boulettes Grecques & Orzo Citronné avec Crème de Feta are exactly what you need. Imagine tender, spiced meatballs bursting with warmth paired perfectly with zesty orzo infused with bright lemon, all crowned by a luscious, tangy feta cream that ties everything together like a beautiful culinary hug. Every bite echoes the essence of Greece in your kitchen, making this dish an instant favorite for casual dinners or special occasions alike.

Ingredients You’ll Need

The magic of this recipe lies in its simplicity and the quality of each ingredient. From the rich meatball spices to the fresh zest of lemon in the orzo, each component brings a unique note that harmonizes beautifully. Here’s everything to bring your Boulettes Grecques & Orzo Citronné avec Crème de Feta to life:

• 400 g minced meat (beef or lamb): Choose fresh, high-quality meat for juicy and flavorful boulettes.
• 1 finely chopped onion: Adds sweetness and depth to the meat mixture.
• 2 cloves minced garlic: Essential for that classic Greek aroma and flavor.
• 1 egg: Acts as a binder for perfectly shaped meatballs.
• 50 g breadcrumbs: Keeps the boulettes tender without falling apart.
• 1 tablespoon dried oregano: A Mediterranean staple that brings earthiness.
• 1 teaspoon ground cumin: Provides subtle warmth and complexity.
• 1 teaspoon sweet paprika: Adds smoky accents and a lovely color.
• 1 tablespoon chopped parsley: Freshness and color in every bite.
• Salt and pepper to taste: Essential seasoning for balance.
• 2 tablespoons olive oil: For browning the boulettes and enriching flavors.
• 250 g orzo: The star pasta that soaks up the lemony broth beautifully.
• 1 lemon (zest and juice): Delivers brightness and a fresh pop of acidity.
• 1 tablespoon olive oil: Stirred into orzo for silkiness.
• 500 ml vegetable or chicken broth: For cooking the orzo with flavor.
• 1 tablespoon chopped parsley: To finish the orzo with a fresh herbaceous note.
• 150 g feta cheese: The creamy salty essence of the dish’s sauce.
• 100 g Greek yogurt: Adds creaminess and balances the feta’s saltiness.
• 1 tablespoon lemon juice: Brightens the feta cream with citrus tang.
• 1 tablespoon olive oil: Smooths the feta cream for luscious texture.
• Black pepper to taste: To bring out gentle heat in the sauce.

How to Make Boulettes Grecques & Orzo Citronné avec Crème de Feta

Step 1: Prepare the Boulettes

Begin by combining your minced meat with finely chopped onion, minced garlic, the egg, and breadcrumbs. Don’t forget to stir in the aromatic dried oregano, cumin, paprika, parsley, salt, and pepper. Mix everything gently but thoroughly until all the flavors are married beautifully. Shape the mixture into small, even meatballs—each should feel firm but tender in your hands.

Step 2: Brown the Meatballs

Heat two tablespoons of olive oil in a large skillet over medium heat. Carefully add the meatballs and cook them for about 10 to 12 minutes, turning frequently to achieve a gorgeous golden-brown exterior. This step locks in the juices and develops deep flavor that’s utterly irresistible.

Step 3: Cook the Orzo Citronné

While the boulettes are sizzling, bring your vegetable or chicken broth to a boil. Pour in the orzo and let it simmer until the liquid is absorbed and the pasta is tender, roughly 8 to 10 minutes. Once cooked, stir in olive oil, the fresh zest and juice of your lemon, a pinch of salt and pepper, and the freshly chopped parsley. This orzo will be vibrant and fragrant—an ideal base for your meatballs.

Step 4: Prepare the Crème de Feta

For the luxurious feta cream, blend together the crumbled feta cheese, Greek yogurt, lemon juice, olive oil, and black pepper until smooth and creamy. This sauce is the secret that elevates the entire dish, adding richness and a slight tang that perfectly complements the savory boulettes and zesty orzo.

Step 5: Assemble and Serve

Plate a generous bed of your lemony orzo, pile warm boulettes on top, then lavish each serving with a big dollop of the feta cream. Sprinkle additional parsley over to brighten the presentation. The steam rising, the colors dancing on the plate—pure happiness on a dish!

How to Serve Boulettes Grecques & Orzo Citronné avec Crème de Feta

Garnishes

A sprinkle of freshly chopped parsley is classic, but don’t hesitate to add slivers of black olives or a few capers for an extra briny kick. A drizzle of good quality olive oil over the feta cream before serving can add a luscious shine and mouthfeel.

Side Dishes

This dish is wonderful on its own, but a crisp Greek salad or roasted Mediterranean vegetables make fantastic companions. Simple grilled zucchini or eggplant spears bring smoky notes that contrast the fresh lemon orzo, creating a balanced and satisfying meal.

Creative Ways to Present

Want to impress guests? Serve the boulettes skewered with toothpicks alongside a small bowl of crème de feta for dipping as an elegant appetizer. Alternatively, build a layered dish in a shallow bowl starting with orzo, then meatballs, then dollops of feta cream, finished with microgreens or edible flowers for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your leftover boulettes and orzo separately in airtight containers in the refrigerator. Keeping components separate helps preserve textures and flavors, especially the creamy sauce which is best added fresh upon serving.

Freezing

You can freeze the uncooked meatballs shaped and placed on a tray lined with parchment paper, then transferred to a freezer bag for up to three months. Orzo and feta cream freeze less well, so it’s best to prepare those fresh when ready to enjoy the dish again.

Reheating

Reheat boulettes gently in a skillet over low heat or in the oven to keep them juicy. Warm the orzo in a pan with a splash of broth or water to revive moisture. Add the crème de feta straight from the refrigerator at serving time for the best flavor and texture contrast.

FAQs

Can I use chicken instead of beef or lamb for the boulettes?

Absolutely! Chicken works well if you prefer a lighter meat, though you might want to add a bit more fat or olive oil to keep the boulettes juicy and flavorful.

Is there a vegetarian version of Boulettes Grecques & Orzo Citronné avec Crème de Feta?

Yes, you can substitute the meat with plant-based alternatives such as lentils or chickpeas mixed with similar spices and breadcrumbs to form flavorful vegetarian “meatballs.”

How spicy is this dish?

This recipe uses mild and warm spices like paprika and cumin, so it’s not hot spicy but rather richly aromatic and vibrant—perfect for most palates.

Can I prepare the components in advance for a dinner party?

Definitely! The meatballs can be prepared and browned a day ahead, keeping them refrigerated. Cook the orzo and make the feta cream fresh to keep the dish tasting bright and fresh when served.

What type of feta is best for the crème?

A good quality, creamy feta—preferably Greek—is best. Avoid dry or very crumbly feta as it won’t blend into a smooth sauce as nicely.

Final Thoughts

There is something truly special about sharing a dish as soulful as Boulettes Grecques & Orzo Citronné avec Crème de Feta with those you care about. It’s comfort, zest, and elegance combined with simple ingredients transformed through thoughtful preparation. I encourage you to try making this recipe soon—you’ll find it hard not to fall in love with every savory, citrus-kissed bite!

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