Easy, herby Greek meatballs with feta and spinach orzo

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.

Enjoy your meal!