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?
250 g
Ground Pork
1 tbsp
Lemon-Pepper Seasoning
170 g
Orzo
()
1 unit
Lemon
160 g
Sweet Bell Pepper
30 g
Mixed Olives
()
¼ cup
Italian Breadcrumbs
()
113 mL
Tzatziki
()
160 g
Tomato
200 g
Zucchini
2 unit
Garlic, cloves
2 tbsp
Unsalted Butter*
()
0.38 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Oil*
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.
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, breadcrumbs, Lemon-Pepper Seasoning 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.**
Meanwhile, 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 and 1/2 tbsp lemon juice (dbl both for 4 ppl) 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.
