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Description
With nutty orzo, tender meatballs, bitter greens and spoonfuls of herby yogurt, this Mediterranean-inspired skillet dinner is hearty yet light. There’s an incredible amount of dill, but don’t bother plucking fronds from the stems. Instead, chop the whole plant until you hit the roots; the stems are crunchy and flavorful. While the fennel seeds are optional, their anise flavor is reminiscent of tarragon, so alongside the orzo’s anchovies and the herb yogurt, you might be reminded of green goddess dressing. Instead of orzo, try rice or pearl couscous, and add liquid as needed until tender.
Ingredients
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1 1/2cups loosely packed chopped dill (about 3 ounces), plus more for serving 1cup full-fat Greek yogurt 1large garlic clove, finely grated 1lemon, zested and halved 1pound ground turkey or chicken 1teaspoon fennel seeds (optional) Kosher salt (such as Diamond Crystal) and black pepper 2tablespoons unsalted butter 1cup orzo 3anchovy fillets 4cups chopped escarole, spinach, mustard greens or baby kale (about 3 ounces)
Directions
In a medium bowl, stir together the dill, yogurt, garlic and lemon zest. Transfer ½ cup of the yogurt to a large bowl, along with the ground turkey, fennel seeds (if using) and 1 teaspoon salt; mix lightly with your hands to combine. Roll into 12 meatballs about 3 tablespoons each and refrigerate until Step 3. (You can also make the meatballs ahead and refrigerate for up to an hour ahead.) To the remaining yogurt in the medium bowl, squeeze in the juice from the lemon, then season to taste with salt until flavorful and slightly puckery. Set aside. In a medium skillet, melt the butter over medium. Add the orzo, anchovies and 1/2 teaspoon each salt and pepper; stir until the orzo is golden, 2 to 4 minutes. Add 2 1/2 cups water and bring to a boil over medium-high. Reduce to a simmer over medium-low, then add the meatballs in a single layer. Cover and cook without stirring until the orzo is tender and the meatballs are cooked through, 12 to 14 minutes. Turn off the heat, add the escarole on top and season with salt and pepper. Cover the skillet and let sit until the greens are wilted, 3 to 5 minutes. Taste the orzo and season with salt and pepper. Serve with a spoonful of the yogurt, plus more dill and black pepper.
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