Pork and Feta Meatballs
with Dilly Orzo and Spinach
We've transformed the delicious flavours of spanakopita into a weeknight orzo bowl! Each pork meatball will delight your tastebuds with a bite of melty, briny feta!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
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(s)
Lemon
1 unit(s)
Chicken Broth Concentrate
2 unit(s)
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 pork, then combine again. Form pork mixture into 12 equal-sized patties (24 patties for 4 ppl). Add one feta cube to the middle of each patty. Shape and press patties firmly around feta cubes, 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.
