Greek Meatballs with Spinach Feta Orzo and Tzatziki

Name: Greek Meatballs with Spinach Feta Orzo and Tzatziki
Cook time: 45 min
Yield: 4 servings
Cuisine: greek
Ingredients: 1 lb ground chicken; 0.33 cup panko breadcrumbs; 0.25 cup sun-dried tomatoes; 0.25 cup feta cheese crumbled; 0.25 cup red onion finely diced; 0.25 cup mint chopped; 2 cloves garlic minced; 1 large egg; 2 tbsp milk; 0 salt to taste; 0 black pepper to taste; 1 tbsp avocado oil; 1.5 cup orzo; 3 cup chicken broth; 2 cups spinach; 1 tbsp olive oil; 0.5 lemon juice; 0.5 cup feta cheese crumbled; 2 Persian cucumbers shaved; 5 oz plain Greek yogurt; 0.25 tsp garlic powder; 0.5 lemon juice and zest; 0.5 tsp extra virgin olive oil; 2 tbsp fresh dill chopped; 0 salt to taste; 0 black pepper to taste

Healthy, hearty Greek meatballs served over spinach feta orzo, topped with homemade tzatziki. This dish features a wonderful combination of flavors and textures that everyone at the table will love.

By @thetastefulblonde

Original recipe source

Greek Meatballs with Spinach Feta Orzo and Tzatziki

Cook time: 45 minutes

Servings: 4

Ingredients

1 lb ground chicken
0.33 cup panko breadcrumbs
0.25 cup sun-dried tomatoes
0.25 cup feta cheese crumbled
0.25 cup red onion finely diced
0.25 cup mint chopped
2 cloves garlic minced
1 large egg
2 tbsp milk
0 salt to taste
0 black pepper to taste
1 tbsp avocado oil
1.5 cup orzo
3 cup chicken broth
2 cups spinach
1 tbsp olive oil
0.5 lemon juice
0.5 cup feta cheese crumbled
2 Persian cucumbers shaved
5 oz plain Greek yogurt
0.25 tsp garlic powder
0.5 lemon juice and zest
0.5 tsp extra virgin olive oil
2 tbsp fresh dill chopped
0 salt to taste
0 black pepper to taste

Instructions

Preheat your oven to 350°F (175°C).
Combine 1 lb of ground chicken, 1/3 cup panko breadcrumbs, 1/4 cup sun-dried tomatoes, 1/4 cup crumbled feta, 1/4 cup finely diced red onion, 1/4 cup chopped mint, 2 minced cloves of garlic, 1 egg, and 2 tbsp milk in a large bowl. Season with salt and pepper.
Roll the mixture into 12-14 meatballs. Heat avocado oil in a large pan over medium heat. Pan sear the meatballs on both sides until golden brown.
Transfer the seared meatballs to a baking sheet and bake in the preheated oven for 12 minutes until fully cooked.
While the meatballs are baking, cook 1.5 cups of orzo in chicken broth according to the package instructions.
Once the orzo is cooked, stir in 2 cups of spinach until wilted. Add 1 tbsp of olive oil, juice of 1/2 lemon, and 1/2 cup crumbled feta cheese. Mix well to combine.
In a bowl, combine 2 shaved Persian cucumbers, 5 oz plain Greek yogurt, 1/4 tsp garlic powder, juice and zest of 1/2 lemon, 1/2 tsp extra virgin olive oil, and 2 tbsp chopped fresh dill. Season with salt and pepper to taste to make the tzatziki.
To serve, place a portion of orzo on a plate, top with 3-4 meatballs, and add a generous dollop of tzatziki on top. Enjoy!