In the same skillet, add the garlic and the sliced lemons. Saute the lemons for about 1-2 minutes on each side. Then add 2-3 tbsp ghee/butter (or coconut oil). Add the orzo and saute for about 2-3 minutes.
Stir in the vegetable broth (or water) and the juice of one lemon. Over medium-high heat, bring the liquid to a boil and cook the orzo for about 7-10 minutes, or until al dente. Be sure to stir frequently to avoid any burning of the orzo.
Once the orzo is fully cooked lower the heat to medium-low and mix in the olives. Then add the meatballs back into the skillet. Cover the dish for about 3-5 minutes to warm the meatballs back up. Then, add the dill.
Enjoy as is or serve with baba ganoush or hummus!