Greek-Style Lemon-Pepper Meatballs
with Buttery Orzo
Opa! Tonight we present Greek-spiced pork meatballs and buttery lemon orzo pasta, studded with olives and roasted peppers! A dollop of tzatziki 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
Panko Breadcrumbs
(Contains Wheat)
113 mL
Tzatziki
(Contains Milk)
113 g
Baby Tomatoes
200 g
Zucchini
2 unit
Garlic, cloves
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
0.06 tsp
Pepper*
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 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Roughly chop parsley. Core, then cut pepper into 1/4-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. 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. Drain and return orzo to the same pot, off heat.
Meanwhile, combine pork, panko, Lemon-Pepper Seasoning, half the parsley and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Form pork mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**
Add peppers, zucchini, and 1 tbsp oil (dbl for 4 ppl) 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.
Heat a small pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add garlic. Cook, stirring often, until fragrant, 1 min. Add garlic butter, tomatoes, olives, 1 tsp lemon zest, 1/2 tbsp lemon juice (dbl both for 4 ppl) and remaining parsley to the pot with orzo. Stir to combine.
Divide orzo between plates. Top with meatballs and roasted veggies. Dollop with tzatziki. Squeeze a lemon wedge over top, if desired.
