Replying to @LindsayLou @The New York Times lemon dill meatballs w/ orzo 😻 Ingredients: 1½ cups loosely packed chopped dill 2 cup full-fat Greek yogurt 1 large garlic clove, finely grated 1 lemon, zested and halved 2 pound ground turkey or chicken (I used chicken) Kosher salt and black pepper 3 tablespoons unsalted butter 1 cup orzo 3 anchovy fillets 4 cups shredded kale Step 1
In a medium bowl, stir together the dill, yogurt, garlic and lemon zest. Transfer 1 cup of the yogurt to a large bowl, along with the ground turkey, and 1 teaspoon salt; mix lightly with your hands to combine. Roll into meatballs about 3 tablespoons each, and cook on medium heat on the stove until the meatballs have browned. I kept them in the oven on the warm setting before serving. (You can also make the meatballs ahead, refrigerate, and then warm them in the oven.) Step 2
To the remaining yogurt in the medium bowl, squeeze in the juice from the lemon, then season to taste with salt until flavorful and sl...