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Greek Dill-Garlic Beef Meatballs

Greek Dill-Garlic Beef Meatballs

with Buttery Orzo
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
950 kcal
Protein
: 
44g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Oats
  • Rye
  • Sesame
  • Soy
  • Barley
  • Milk
  • Sulphites
  • Fish
  • Egg
  • Sulphites
  • Peanuts
  • Triticale
  • Crustaceans
  • Mustard
  • Tree nuts
  • Soy
  • May contain traces of allergens
  • Milk
  • Sesame
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

170 g

Orzo

(Contains: Wheat)

1 unit(s)

Lemon

1 unit(s)

Sweet Bell Pepper

4 tbsp

Italian Breadcrumbs

(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)

6 tbsp

Yogurt Sauce

(Contains: Milk)

1 unit(s)

Tomato

1 unit(s)

Zucchini

2 unit(s)

Garlic, cloves

4 g

Dill-Garlic Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

7 g

Parsley

Not included in your delivery

0.06 tsp

Pepper*

2 tbsp

Unsalted Butter*

0.38 tsp

Salt*

1 tbsp

Oil*

Calories950 kcal
Fat48 g
Saturated Fat19 g
Carbohydrate90 g
Sugar12 g
Dietary Fiber10 g
Protein44 g
Cholesterol125 mg
Sodium1100 mg
Trans Fat1.5 g
Potassium1100 mg
Calcium200 mg
Iron6 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.

Cooking Steps

Prep
1
  • Before starting, preheat the oven to 450°F. Bring a large pot of salted water to a boil (use same for 4 servings).
  • Wash and dry all produce.
  • Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Core, then cut pepper into 1/4-inch slices.
  • Peel, then mince or grate garlic.
  • Cut tomato into 1/2-inch pieces.
  • Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
  • Roughly chop parsley.
Cook orzo
2
  • To the boiling water, add orzo.
  • Cook for 10-12 min, stirring occasionally, until tender but still firm to the bite.
  • Strain orzo, then return to the pot, off heat. Stir in 1 tbsp (2 tbsp) butter.
Form and roast meatballs
3
  • Meanwhile, line a baking sheet with parchment paper.
  • To a large bowl, add beef, breadcrumbs, half the Dill-Garlic Spice Blend, and 1/4 tsp (1/2 tsp) salt, then combine. Roll mixture into 8 (16) equal-sized meatballs.
  • On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min, until browned and cooked through.**
Roast veggies
4
  • Meanwhile, to another parchment-lined baking sheet, add peppers, zucchini and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
  • Roast in the top of the oven until veggies are tender-crisp, 10-12 min.
Finish orzo
5
  • To a small microwavable bowl, add 1 tbsp (2 tbsp) butter and garlic. 
  • Microwave for 30 sec-1 min, stirring often, until butter is melted and garlic is fragrant.
  • To the large pot with orzo, add garlic butter, remaining Dill-Garlic Spice Blend, tomatoes, 1 tsp (2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Stir to combine.
Finish and serve
6
  • Divide orzo between bowls.
  • Top with meatballs and roasted veggies.
  • Drizzle with yogurt sauce.
  • Squeeze a lemon wedge over top, if desired.
  • Sprinkle parsley over top.

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