Protein Swap | Greek-Inspired Beef Meatballs
with Creamy Tomato Orzo & Feta Crumble
Cooking time
25 minutes
Servings
2/4
Calories
920 /serving
These meatballs are well-rounded in every way. Each sphere is formed from plentiful ground beef jammed with flavours of feta cheese, garlic and earthy Greek-themed seasonings, and then browned to perfection. For a decadent accompaniment, you’ll prepare easy, breezy, creamy orzo. Sauté the tiny pasta grains with garlic before cooking them, swishing in tomato sauce, heavy cream and butter, along with sweet pepper and string peas. Finish up with more feta for more fun.
We will send you:
- 250g Canadian-raised lean ground beef
- 15ml Minced garlic
- 100g String peas (snow peas or sugar snap peas)
- 1 Sweet pepper
- 15ml White balsamic vinegar
- 140g Orzo
- 100ml Tomato sauce
- 60ml Heavy cream
- 60g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk, Sulphites, Wheat
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Medium pot
Large pan
1 or 2 tbsp Butter
Total Fat
53 g
Saturated Fat
23 g
Sodium
980 mg
Total Carb
71 g
Sugars
11 g
Protein
43 g
Fibre
6 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Core and medium-dice the sweet pepper. Halve the string peas crosswise. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 10 to 12 min., until tender.
Start the orzo
Meanwhile, in a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 1 to 2 min., until fragrant. Add the orzo and sauté, 1 to 2 min., until slightly translucent. Add 2 cups water (double for 4 portions), ⅓ of the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 9 to 10 min. (12 to 14 min. for 4 portions), until most of the liquid has been absorbed. If the orzo seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency.
Prepare & cook the meatballs
Meanwhile, in a large bowl, combine the beef, ⅓ of the cheese, the remaining garlic and spices, and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
Finish the orzo
To the pot of orzo, add the vegetables, vinegar (start with ½), tomato sauce, cream and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined and warmed through.
Plate your dish
Divide the orzo between your bowls. Top with the meatballs. Garnish with the remaining cheese (crumble if desired). Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
