Ground Plant-Based Protein and Feta Meatballs
with Dilly Orzo and Spinach- Wheat
- Milk
- Barley
- Rye
- Sesame
- Soy
- Oats
We've transformed the delicious flavours of spanakopita into a weeknight orzo bowl! Each meatball will delight your tastebuds with a bite of melty, briny feta!
Ingredients
250 g
Plant-Based Ground Protein
170 g
Orzo
(Contains: Wheat)
56 g
Baby Spinach
100 g
Feta Cheese, block
(Contains: Milk)
7 g
Dill
¼ cup
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tbsp
Lemon-Pepper Seasoning
1 tsp
Garlic Salt
1 unit
Lemon
1 unit
Chicken Broth Concentrate
2 unit
Tomato
Not included in your delivery
3 tbsp
Milk*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Sugar*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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, cut half the feta into 12 even cubes (24 cubes for 4 ppl). Crumble remaining feta into a small bowl. Set aside.Roughly chop dill.
Add breadcrumbs, Lemon-Pepper Seasoning, half the dill, 1/4 tsp (1/2 tsp) garlic salt and 3 tbsp (6 tbsp) milk to a large bowl. Stir until milk is absorbed, 30 sec. Add protein, then combine again. Form protein mixture into 12 equal-sized patties (24 for 4 ppl). Add one feta cube to the middle of each patty. Shape and press patties firmly around feta, fully enclosing it to create meatballs.
Arrange meatballs on a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.**
Meanwhile, add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Drain and return orzo to the same pot, off heat.Stir in broth concentrate. Cover to keep warm.
Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges. Cut tomato into 1/2-inch pieces. Add tomatoes, lemon zest, lemon juice, remaining garlic salt, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (4 tbsp) oil to a medium bowl. (TIP: We love to use olive oil for marinating tomatoes!) Season with pepper, then stir to combine.
Add spinach, marinated tomatoes, crumbled feta and remaining dill to the pot with orzo. Stir to combine until spinach begins to wilt, 1 min. Divide dilly orzo between plates. Top with feta-stuffed meatballs. Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The feta-stuffed meatballs were fantastic, and the lemon dilly orzo was exceptionally delicious.
- Ease of prep: The plant-based protein and feta mix worked surprisingly well together in the meatballs.
- Suggestions: Consider using vegetable broth instead of chicken broth to make the dish fully vegetarian.
