Dill, mint, and scallions infuse Greek-inspired flavor into meatballs served on top of orzo with a yogurt sauce.

Ingredients

• 3/4 cup panko
• 3 small scallions, thinly sliced (about 1/2 cup), plus more for garnish
• 1/4 cup chopped fresh mint
• 4 large garlic cloves, finely chopped (1 1/2 tablespoons)
• 1 large egg, beaten
• 1 1/3 cups plain whole-milk strained (greek-style) yogurt, divided
• 1/4 cup, plus 1 tablespoon chopped fresh dill, divided, plus more for garnish
• 2 1/4 teaspoons kosher salt, divided
• 1/2 teaspoons black pepper, divided
• 1 pound 85/15 lean ground beef
• 4 persian cucumbers, divided
• 1 teaspoon grated lemon zest plus 1 tablespoon fresh juice
• 1/4 cup extra-virgin olive oil, divided
• 1 small red onion
• 1 1/2 cups uncooked orzo
• 3 cups chicken stock
• lemon wedges, shredded romaine lettuce hearts, crumbled feta cheese, kalamata olives, and halved cherry tomatoes, for serving

Directions

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.