Greek-Inspired Meatball Bowls

Ingredients

• 0.75 cups panko
• 3.0 small scallions (thinly sliced (about 1/2 cup), plus more for garnish)
• 0.25 cup fresh mint (chopped)
• 4.0 large garlic cloves (finely chopped (1 1/2 tablespoons))
• 1.0 large egg (beaten)
• 1.33 cups plain whole-milk strained yogurt (divided)
• 0.25 cup fresh dill (plus 1 tablespoon chopped, divided, plus more for garnish)
• 2.25 teaspoons kosher salt (divided)
• 0.5 teaspoons black pepper (divided)
• 1.0 pound lean ground beef (85/15)
• 4.0 Persian cucumbers (divided)
• 1.0 teaspoon lemon zest (plus 1 tablespoon fresh juice)
• 0.25 cup extra-virgin olive oil (divided)
• 1.0 small red onion
• 1.5 cups uncooked orzo
• 3.0 cups chicken stock
• 4.0 lemon wedges
• 1.0 shredded romaine lettuce hearts (for serving)
• 1.0 crumbled feta cheese (for serving)
• 1.0 kalamata olives (for serving)
• 1.0 halved cherry tomatoes (for serving)

Instructions

1. Stir together panko, scallions, mint, garlic, egg, 1/3 cup yogurt, 1/4 cup dill, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until thoroughly combined. Let stand 10 minutes.
2. Add beef to panko mixture and stir together until just combined. Shape beef mixture into 20 (about 1 ¾-inch) meatballs (about 2 tablespoons each). Arrange meatballs evenly spaced apart on a large rimmed baking sheet lined with aluminum foil. Chill for 20 minutes.
3. Meanwhile, grate 2 cucumbers on the largest holes of a box grater into a clean kitchen towel. Squeeze cucumbers over a sink to remove excess water; place cucumbers in a small bowl. Add lemon zest and juice, 2 tablespoons oil, 1/2 teaspoon salt, and remaining 1 cup yogurt, 1 tablespoon dill, and 1/4 teaspoon pepper; stir to combine, adding 2 to 3 teaspoons water, if needed, to thin to desired consistency. Refrigerate yogurt sauce until ready to use. Cut remaining 2 cucumbers into half-moons; set aside.
4. Preheat oven to broil with rack 6 inches from heat source. Halve onion and finely chop 1 half. Thinly slice remaining onion half; set aside. Heat remaining 2 tablespoons oil in a small saucepan over medium. Add finely chopped onion half and remaining 3/4 teaspoon salt; cook, stirring often, until softened, about 2 minutes. Add orzo; cook, stirring constantly, until orzo is toasted, about 2 minutes. Stir in chicken stock, and bring to a simmer over medium-high. Reduce heat to low; cook, uncovered, stirring occasionally, until orzo is al dente, 9 to 10 minutes.
5. While orzo cooks, broil meatballs until browned on both sides, 16 to 18 minutes, flipping halfway through cooking time.
6. Divide orzo evenly among 4 bowls; top evenly with meatballs, reserved cucumber slices, desired amount of sliced onion half, and yogurt sauce. Squeeze 1 small lemon wedge over each serving. Top with romaine lettuce, feta, olives, and tomatoes.