Beef and Feta Meatballs
with Dilly Orzo and Spinach- Wheat
- Milk
- Barley
- Rye
- Sesame
- Soy
- Oats
We've transformed the delicious flavours of spanakopita into a weeknight orzo bowl! Each meatball will delight your tastebuds with a bite of melty, briny feta!
Ingredients
250 g
Ground Beef
170 g
Orzo
(Contains: Wheat)
56 g
Baby Spinach
½ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Dill
¼ cup
Italian Breadcrumbs
(Contains: Wheat, Milk, Barley, Rye, Sesame, Soy, Oats)
1 tbsp
Lemon-Pepper Seasoning
1 tsp
Garlic Salt
1 unit
Lemon
1 unit
Chicken Broth Concentrate
2 unit
Tomato
Not included in your delivery
3 tbsp
Milk*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Sugar*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Roughly chop dill.
Add breadcrumbs, Lemon-Pepper Seasoning, half the dill, 1/4 tsp (1/2 tsp) garlic salt and 3 tbsp (6 tbsp) milk to a large bowl. Stir until milk is absorbed, 30 sec. Add beef and feta, then combine again. Form beef mixture into 12 equal-sized meatballs (24 meatballs for 4 ppl).
Arrange meatballs on a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.**
Meanwhile, add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Drain and return orzo to the same pot, off heat.Stir in broth concentrate. Cover to keep warm.
Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges. Cut tomato into 1/2-inch pieces. Add tomatoes, lemon zest, lemon juice, remaining garlic salt, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (4 tbsp) oil to a medium bowl. (TIP: We love to use olive oil for marinating tomatoes!) Season with pepper, then stir to combine.
Add spinach, marinated tomatoes and remaining dill to the pot with orzo. Stir to combine until spinach begins to wilt, 1 min. Divide dilly orzo between plates. Top with meatballs. Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the meatballs' taste, especially with feta, though some found the orzo bland; the lemon and dill added freshness.
- Ease of prep: Reviewers found this recipe quick and simple to make, with minimal cleanup required.
- Suggestions: Consider adding the feta to the orzo instead of meatballs; some suggested adding a sauce or reducing lemon for less tang.
- Portions: Several noted generous portions, with some mentioning leftovers or enough for more than two servings.
- Meatball texture: Some had trouble keeping meatballs together; try chilling the mixture before forming or adding more breadcrumbs.
