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
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
170 g
Orzo
(Contains Wheat)
1 unit(s)
Lemon
1 unit(s)
Sweet Bell Pepper
30 g
Mixed Olives
(May contain Milk, Sulphites)
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
6 tbsp
Yogurt Sauce
(Contains Milk)
2 unit(s)
Tomato
1 unit(s)
Zucchini
2 unit(s)
Garlic, cloves
Not included in your delivery
0.06 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.