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Feta-Beef Meatballs
Prepped in 10
Quick
Feta-Beef Meatballs

with Sun-Dried Tomato Orzo

8 min
Difficulty: 2/3
Mediterranean

'Dill-icious' feta and spinach meatballs are the jewels in this Mediterranean dinner! Nestled on a bed of creamy sun-dried tomato pesto orzo, with a sprinkle of feta. Ingredients: Ground beef • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Yellow onion • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Large Pot
Measuring Spoons
Strainer
Large Non-Stick Pan
Measuring Cups
Medium Bowl

Tags

Quick
Ingredients
Ground Beef

Ground Beef

250 g

Italian Breadcrumbs

Italian Breadcrumbs

4 tbsp

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Onion, chopped

Onion, chopped

56 g

Baby Spinach

Baby Spinach

56 g

Chicken Broth Concentrate

Chicken Broth Concentrate

1 unit(s)

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

0.25 cup

Cream

Cream

56 mL

Orzo

Orzo

170 g

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

4 g

Whole Grain Mustard

Whole Grain Mustard

0.5 tbsp

Butter

Butter

1 tbsp

Salt

Salt

0.38 tsp

Pepper

Pepper

0.19 tsp

Preparation
1
Cook orzo

  • Before starting, preheat the oven to 450˚F.
  • To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
  • Wash and dry all produce.
  • To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 1/3 cup (2/3 cup) pasta water.
  • Strain orzo, then return to the pot, off heat. 

2
Prep and bake meatballs

  • Meanwhile, finely chop some spinach to get 1 tbsp (2 tbsp). Roughly chop remaining spinach.
  • Line a baking sheet with parchment paper. 
  • To a medium bowl, add beef, breadcrumbs, half the Dill-Garlic Spice Blend, half the feta, finely chopped spinach, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper. Stir to combine. 
  • Roll mixture into 8 (16) equal-sized meatballs.
  • On the prepared baking sheet, arrange meatballs. Bake in the middle of the oven for 10-12 min, until browned and cooked through.**

3
Start sauce

  • Meanwhile, heat a large non-stick pan over medium, then add 1 tbsp (2 tbsp) butter. Swirl the pan to melt. 
  • Add onions to the pan. Cook for 3-4 min, stirring often, until softened. 

4
Simmer sauce

  • To the pan, add chicken broth concentrate, sun-dried tomato pesto, remaining Dill-Garlic Spice Blend, reserved pasta water, cream and drained orzo. Cook for 1 min, stirring often, until well combined.
  • Bring to a boil over high. Once boiling, reduce heat to medium. Simmer for 2-4 min, stirring occasionally, until sauce thickens slightly.

5
Finish orzo

  • To the pan, add mustard and remaining spinach. Cook for 1 min, stirring occasionally, until wilted. 
  • Season with salt and pepper, if you like. 
  • Remove from heat.

6
Finish and serve

  • Divide orzo between bowls.
  • Top with beef meatballs.
  • Sprinkle with remaining feta.

7

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook the turkey.**

Nutrition per serving

940

kcal

Calories

48

g

Fat

20

g

Saturated Fat

83

g

Carbohydrate

7

g

Sugar

7

g

Dietary Fiber

43

g

Protein

140

mg

Cholesterol

1490

mg

Sodium

1.5

g

Trans Fat

900

mg

Potassium

200

mg

Calcium

8

mg

Iron

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