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Greek Lemon-Pepper Meatballs

Greek Lemon-Pepper Meatballs

with Buttery Orzo

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Opa! Greek spiced pork meatballs and buttery lemon orzo pasta, studded with olives and roasted peppers! A dollop of feta yogurt crowns this bowl of Grecian wonders! Need we say more!

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

1 tbsp

Lemon-Pepper Seasoning


170 g



1 unit


160 g

Sweet Bell Pepper

30 g

Mixed Olives


7 g


¼ cup

Feta Cheese, crumbled


¼ cup

Panko Breadcrumbs


100 mL

Greek Yogurt


113 g

Baby Tomatoes

6 g


Not included in your delivery

2 tbsp

Unsalted Butter*


2 tsp


¼ tsp

Salt and Pepper*

¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate90 g
Sugar9 g
Dietary Fiber9 g
Protein43 g
Cholesterol125 mg
Sodium860 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Small Bowl
Small pot
Instructionsarrow up iconarrow up icon
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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 4ppl.) Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince or grate garlic. Roughly chop parsley. Core, then cut pepper into 1/4-inch pieces. Halve tomatoes. Roughly chop olives. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.


Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. When orzo is done, drain and return orzo to the same pot, off heat.


Combine pork, panko, Lemon-Pepper Seasoning, half the parsley and 1/4 tsp salt (dbl for 4ppl) in a large bowl. Form pork mixture into 8 equal sized meatballs (16 for 4 ppl). Add meatballs and peppers to a parchment-lined baking sheet. Bake in the middle of the oven until until peppers are tender and meatballs are cooked through, 10-12 min.


While meatballs and peppers bake, combine yogurt, feta, remaining parsley, 1 tbsp lemon juice and 1/4 tsp sugar (dbl for 4 ppl) ijn a small bowl. Season with salt and pepper. Set aside.


Heat a small pot over medium high heat. When hot, add 2 tbsp butter (dbl for 4 ppl) and swirl to melt. Add garlic. Cook, stirring often, until fragrant, 1 min. Add garlic butter, tomatoes, olives, 1 tsp lemon zest and 1/2 tbsp lemon juice (dbl both for 4 ppl) to the large pot with orzo. Stir to combine.


Divide orzo between plates. Top with meatballs and peppers. Dollop feta yogurt sauce over top. Squeeze over a lemon wedge, if desired.