If you love lemony goodness this recipe is for you, it’s super fast and easy. The best part of this recipe? Is that you can use frozen meatballs and no one is the wiser. I used K&N halal chicken kofta’s from the freezer section in my local Asian market but you can use your favorite ones or even make your own from scratch.

Ingredients:

• 1 box K&N frozen chicken meatballs
• 2-3 tbsp sundried tomato oil
• 2 garlic cloves cut into slivers
• 2 tbsp butter
• 1 lemon cut into thick slices
• 1 tbsp butter
• 1 tbsp minced garlic
• 1 cup orzo
• 2 maggi chicken bouillon cubes
• 2 1/2 cups water
• 2 tbsp lemon juice
• 1 tsp Oregano
• 1 tsp Dill
• 1/4 Black pepper
• 1/2 tsp crushed red pepper
• 1 cup arugula

Sundried Tomato Dill Yogurt sauce Ingredients:

• 1/2 cup plain yogurt
• 1/2 tsp dill
• 1/2 tsp oregano
• 1 large garlic clove
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp sundried tomato oil
• 1 1/2 tbsp chopped sundried tomatoes
• 1 tbsp chili onion crunch (Trader Joes)
• 1 tbsp balsamic vingerar
• 1/2 dill
• 1-2 tbsp lemon juice
• pinch of salt and pepper

Directions:

1. In a skillet add oil, and 2-3 tbsp sundried tomato oil and fry up the meatballs for 5-6 minutes or until cooked all the way through.
2. Remove all the oil except for 1-2 tbsp, then add 2 tbsp butter, add the slivers of garlic and fry for 30 seconds.
3. Remove garlic slivers and add lemon slices and sear until golden brown and caramelized. (1-2 minutes)
4. Remove lemon slices, add in 1 tbsp butter, 1 tbsp minced garlic, the slivered garlic that we removed earlier, 1 cup of orzo, oregano, dill, black pepper, crushed red pepper and toast for a few minutes.
5. Add 2 maggi chicken bouillon cubes, 2 tbsp lemon juice, 2 1/2 cups water and bring to a boil.
6. Continuously cook until al dente and most of the liquid is evaporated. (around 8 minutes). At the 4 minute mark add 1 cup of arugula and mix well.
7. After orzo os cooked, add the meatballs back in, add the lemon slices and enjoy hot!
8. Optional: Make Sundried tomato dill yogurt sauce
9. In a food processor add yogurt, dill, oregano, garlic and blend until smooth
10. To make sundried tomato vinaigrette, in a bowl add sundried tomato oil, sundried tomatoes, chili onion crunch, balsamic vinegar, dill, lemon juice, salt and pepper and whisk well.
11. Top the garlicky yogurt sauce with the sundried tomato vinaigrette and enjoy with the orzo! (You can use the leftover sauce to eat with kabobs or chicken or wraps!)