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Easy, herby Greek meatballs with feta and spinach orzo
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Ingredients
2 Servings
Utensils
fine grater, cutting board, knife, citrus press, bowl, cast iron pan, cooking spoon
Step 1/4
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
1½ 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
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
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.
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