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Greek-Style Lemon-Pepper Beef Meatballs
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Greek-Style Lemon-Pepper Beef Meatballs

Greek-Style Lemon-Pepper Beef Meatballs

with Buttery Orzo

Opa! Tonight we present Greek-spiced pork meatballs and buttery, lemony orzo pasta studded with olives and roasted peppers! A dollop of yogurt sauce crowns this bowl of Grecian wonders!

Allergens:
Wheat
Sulphites
Barley
Milk
Rye
Sesame
Soy
Oats

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

1 tbsp

Lemon-Pepper Seasoning

170 g

Orzo

(Contains Wheat)

1 unit

Lemon

1 unit

Sweet Bell Pepper

30 g

Mixed Olives

(Contains Sulphites)

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

90 mL

Yogurt Sauce

(Contains Milk)

2 unit

Tomato

1 unit

Zucchini

2 unit

Garlic, cloves

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp

Salt*

0.06 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories910 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate93 g
Sugar15 g
Dietary Fiber12 g
Protein43 g
Cholesterol115 mg
Sodium1380 mg
Trans Fat1.5 g
Potassium1400 mg
Calcium200 mg
Iron6.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Zester
Measuring Cups
Measuring Spoons
Strainer
Baking Sheet
Large Bowl
Parchment Paper
Small pot

Instructions

Prep
1

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.Meanwhile, peel, then mince or grate garlic. Core, then cut pepper into 1/4-inch slices. Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Cut tomatoes into 1/2-inch pieces.Roughly chop olives.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Cook orzo
2

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

Form and roast meatballs
3

Meanwhile, combine beef, breadcrumbs, Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) salt in a large bowl. Form beef mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).Arrange on a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**

Roast veggies
4

Meanwhile, add peppers, zucchini and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until veggies are tender-crisp, 10-12 min.

Assemble orzo
5

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

Finish and serve
6

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