Chicken and Feta Meatballs
with Dilly Orzo and Spinach
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Feta Cheese, crumbled
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Chicken Broth Concentrate
Not included in your delivery
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 chicken and feta, then combine again. Form chicken 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.