Name: Instant Pot Lamb Meatballs with Creamy Lemon and Feta Orzo
Total time: 45 min
Ingredients: ¼ cup milk; 3 tablespoons panko bread crumbs; 1 small fennel bulb , 2 tablespoons fronds minced, divided, stalks discarded, bulb halved, cored, and chopped fine; 2 teaspoons grated lemon zest , divided; ½ teaspoon table salt , divided; 1 pound ground lamb; 2 teaspoons extra-virgin olive oil; 12 ounces Swiss chard , stems chopped fine, leaves chopped into 1-inch pieces; 2 cups 100 percent whole-wheat orzo; 3 garlic cloves , minced; 2 cups chicken broth; 1¼ cups water; 1 ounce feta cheese , crumbled (¼ cup)

Instant Pot Lamb Meatballs with Creamy Lemon and Feta Orzo

By America's Test Kitchen

Published on July 20, 2022

Time

45 minutes

Yield

Serves 4

Instant Pot Lamb Meatballs with Creamy Lemon and Feta Orzo

Ingredients

¼ cup milk 3 tablespoons panko bread crumbs 1 small fennel bulb, 2 tablespoons fronds minced, divided, stalks discarded, bulb halved, cored, and chopped fine2 teaspoons grated lemon zest, divided½ teaspoon table salt, divided1 pound ground lamb 2 teaspoons extra-virgin olive oil 12 ounces Swiss chard, stems chopped fine, leaves chopped into 1-inch pieces2 cups 100 percent whole-wheat orzo 3 garlic cloves, minced2 cups chicken broth 1¼ cups water 1 ounce feta cheese, crumbled (¼ cup)

Before You Begin

Traditional orzo can be substituted for the whole-wheat orzo, if desired. If your fennel bulb does not come with fronds, substitute 2 tablespoons chopped fresh dill or parsley for the fronds.

Instructions

Using fork, mash milk and panko to paste in large bowl. Stir in 1 tablespoon fennel fronds, 1 teaspoon lemon zest, and ¼ teaspoon salt. Add lamb and knead with hands until thoroughly combined. Pinch off and roll mixture into twelve 1½-inch meatballs.

Using highest sauté function, heat oil in Instant Pot until shimmering. Add chopped fennel and chard stems and cook until softened, 3 to 5 minutes.

Stir in orzo and garlic and cook until fragrant, about 30 seconds. Stir in broth, water, and remaining ¼ teaspoon salt, scraping up any browned bits, then arrange meatballs in even layer in pot. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 2 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Gently stir in chard leaves and remaining 1 teaspoon lemon zest. Partially cover pot and let sit until chard is wilted and sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste. Sprinkle individual portions with feta and remaining 1 tablespoon fennel fronds before serving.