Greek-Style Lemon-Pepper Pork Meatballs
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Greek-Style Lemon-Pepper Pork Meatballs

Greek-Style Lemon-Pepper Pork Meatballs

with Buttery Orzo

Greek-spiced pork meatballs and buttery, lemony orzo pasta studded with olives and roasted peppers—does it get any better? A dollop of yogurt sauce crowns this bowl of Grecian flavours!

Allergens:
Wheat
Barley
Milk
Oats
Rye
Sesame
Soy

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

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

170 g

Orzo

(Contains Wheat)

1 unit(s)

Lemon

1 unit(s)

Sweet Bell Pepper

30 g

Mixed Olives

(May contain Milk, Sulphites)

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

6 tbsp

Yogurt Sauce

(Contains Milk)

2 unit(s)

Tomato

1 unit(s)

Zucchini

2 unit(s)

Garlic, cloves

Not included in your delivery

0.06 tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.38 tsp

Salt*

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Nutrition Values

Calories970 kcal
Fat50 g
Saturated Fat19 g
Carbohydrate92 g
Sugar14 g
Dietary Fiber10 g
Protein43 g
Cholesterol125 mg
Sodium1290 mg
Trans Fat1 g
Potassium1350 mg
Calcium225 mg
Iron5.5 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

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

Instructions

Prep
1
  • 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 to the same pot, off heat.
Form and roast meatballs
3
  • Meanwhile, combine pork, breadcrumbs, Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) salt in a large bowl.
  • Form 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 combine.
  • 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 the pot is hot, add 2 tbsp (4 tbsp) butter, then swirl 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.