Greek Lemon-Pepper Meatballs
with Buttery Orzo
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 tbsp
Greek Seasoning
(Contains Sulphites)
170 g
Orzo
(Contains Wheat)
1 unit
Lemon
160 g
Sweet Bell Pepper
30 g
Mixed Olives
(Contains Sulphites)
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
100 mL
Greek Yogurt
(Contains Milk)
113 g
Baby Tomatoes
6 g
Garlic
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tsp
Salt*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
