Instructions

For the Meatballs:

1. Preheat the oven 350F

2. In a large bowl, mix all ingredients until combined

3. Scoop out even portions of the meat (I like to use a tablespoon scoop) and roll into balls, then place on a parchment-lined baking sheet

4. Bake for 10 minutes, turn over each meatball, then bake for another 7-10 minutes until the meatballs are cooked all the way through (reaching an internal temparature of ~160)

5. Remove from oven and let rest before adding into the orzo or packing up for the fridge

For the Orzo:

1. Heat butter and olive oil in a large pan over medium heat, pan then add in the orzo and stir occassionally until lightly toasted

2. Stir in the chicken bone broth and bring it to a light simmer for 5-8 minutes until the orzo has absorbed most of the broth

3. Add in salt and pepper, taste, and adjust

4. Once seasoned to your liking, stir in the spinach, sundried tomatoes, feta, and olives and cook for about a minute so the spinach cooks down

5. Add the meatballs into the orzo and cover to slightly reheat them (if needed), then cut the heat

6. Serve and enjoy!

Greek-Inspired Meatballs and Orzo