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!
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
1 tbsp
Lemon-Pepper Seasoning
170 g
Orzo
(Contains Wheat)
1 unit
Lemon
1 unit
Sweet Bell Pepper
30 g
Mixed Olives
(Contains Sulphites)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
90 mL
Yogurt Sauce
(Contains Milk)
2 unit
Tomato
1 unit
Zucchini
2 unit
Garlic, cloves
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Oil*
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, 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.
Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and return to the same pot, off heat.
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.**
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.
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.
Divide orzo between plates. Top with meatballs and roasted veggies. Dollop with yogurt sauce.Squeeze a lemon wedge over top, if desired.
