One-pot lamb and spinach meatballs with orzo from Joy the Baker by Joy Wilson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground dark turkey meat for ground lamb.

  • clcorbi on October 09, 2017

    WOW, this recipe did not work at all. I don't think this was edited before being published. We followed the instructions exactly as written, using ground lamb. I chopped my thawed spinach finely before incorporating into the ground meat mixture. The meatballs rolled up all right, but they absolutely would not stay together when I tried to brown them. They immediately began crumbling back into ground meat. I tried to salvage the rest of the meat by adding another beaten egg and a few more breadcrumbs, but even with all the extra egg they still barely held. I'm not exactly sure what the issue was, but I'm guessing that the proportion of spinach and other add-ins was just too high for the amount of ground meat. Also, no amount of salt was given for the meatball mixture, so I added what I thought was a fair amount, and they were still quite bland. As was the orzo. I would strongly suggest skipping this recipe unless you are willing to adapt it quite a bit.

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