Easy, herby Greek meatballs with feta and spinach orzo

Easy, herby Greek meatballs with feta and spinach orzo

Based on 6 ratings
In app
"Juicy, flavorful meatballs with a creamy spinach orzo–this is weeknight cooking done right! If you prefer chicken, turkey, lamb or beef, feel free to swap them in. These simple, foolproof meatballs deliver big on flavor, with little danger of drying out. It all happens in one-pot, ready to serve directly on the table, so you can save on washing up without compromising on taste."
Difficulty
Easy 👌
Preparation
40 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
200 g
orzo
1 cloves
garlic
10 g
dill
½
egg
1 tsp
oregano
tbsp
olive oil
salt

Utensils

fine grater, cutting board, knife, citrus press, bowl, cast iron pan, cooking spoon

Nutrition per serving

Cal1232
Fat92 g
Protein123 g
Carb37 g
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  • Step 1/4

    Finely grate garlic and chop dill. Zest and juice half your lemons and set aside. In a bowl, gently mix pork mince, ⅔ of feta, garlic, breadcrumbs, egg, oregano, cumin, ground coriander seeds, ½ of the dill, salt, and pepper. With clean, wet hands, roll mix into approx. golf ball size meatballs.
    • 1 cloves garlic
    • 10 g dill
    • ½ lemon
    • 300 g ground pork
    • 50 g feta cheese
    • 25 g breadcrumbs
    • ½ egg
    • 1 tsp oregano
    • ½ tsp ground cumin
    • ½ tsp ground coriander
    • salt
    • pepper
    • fine grater
    • cutting board
    • knife
    • citrus press
    • bowl

    Finely grate garlic and chop dill. Zest and juice half your lemons and set aside. In a bowl, gently mix pork mince, ⅔ of feta, garlic, breadcrumbs, egg, oregano, cumin, ground coriander seeds, ½ of the dill, salt, and pepper. With clean, wet hands, roll mix into approx. golf ball size meatballs.

  • Step 2/4

    Heat a splash of olive oil in a cast iron pan over medium-low heat. Fry meatballs both sides until well browned and firm to touch, approx. 12–14 min. Remove from pan and set aside.
    • tbsp olive oil
    • cast iron pan
    • cooking spoon

    Heat a splash of olive oil in a cast iron pan over medium-low heat. Fry meatballs both sides until well browned and firm to touch, approx. 12–14 min. Remove from pan and set aside.

  • Step 3/4

    Add half of the chicken stock to the pan, increasing the heat to medium-high. Stir to scrape up any meatballs stuck at the bottom. Add orzo once it simmers, and stir well. Once the orzo has absorbed the stock (approx. 5 min.) add the rest of the stock and cook until al dente, approx. 7 more min. Add spinach and mix until wilted. Orzo should be cooked through, creamy, and a little soupy.
    • 1 l chicken stock
    • 200 g orzo
    • 75 g spinach

    Add half of the chicken stock to the pan, increasing the heat to medium-high. Stir to scrape up any meatballs stuck at the bottom. Add orzo once it simmers, and stir well. Once the orzo has absorbed the stock (approx. 5 min.) add the rest of the stock and cook until al dente, approx. 7 more min. Add spinach and mix until wilted. Orzo should be cooked through, creamy, and a little soupy.

  • Step 4/4

    Add lemon zest, juice, salt and pepper to the orzo to taste, stirring well to season. Return meatballs to the pan to gently reheat them. Slice your remaining lemon into wedges. Sprinkle dill, remaining feta and lemon wedges to serve.
    • 25 g feta cheese
    • ½ lemon

    Add lemon zest, juice, salt and pepper to the orzo to taste, stirring well to season. Return meatballs to the pan to gently reheat them. Slice your remaining lemon into wedges. Sprinkle dill, remaining feta and lemon wedges to serve.

  • Enjoy your meal!

    Easy, herby Greek meatballs with feta and spinach orzo
FAQ

These Greek meatballs are served with a delicious spinach orzo, feta and dill. Alternatively, you could serve them with pita bread and tzatziki, with a greek salad on the side.

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