Description
This classic Greek recipe features flavorful meatballs infused with fresh herbs and spices, baked to perfection and served alongside a vibrant spinach orzo pilaf. The dish combines tender ground beef meatballs with aromatic ingredients like mint, oregano, and garlic, paired beautifully with a lemony orzo simmered with spinach, olives, and feta for a hearty, authentic Greek meal.
Ingredients
Greek Meatball Ingredients
- 1 ½ lbs. lean ground beef
- 1 onion, grated (about 1 cup)
- 2 tablespoons fresh mint, chopped
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon Ouzo (optional)
- ⅓ cup Italian breadcrumbs
- 1 egg
- 1 teaspoon cumin
- 1 tablespoon Greek oregano
- Salt and ground black pepper to taste
Spinach Orzo Pilaf Ingredients
- 8 oz orzo pasta
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion
- 1 clove garlic, minced
- 2 ½ cups O Organics Vegetable or Chicken Broth
- 2 cups chopped fresh spinach
- ¼ cup O Organics Kalamata olives, sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons feta cheese, crumbled
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400° F to prepare for baking the meatballs evenly and thoroughly.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and lightly spray it with olive oil cooking spray to prevent sticking and assist in browning.
- Make Meatball Mixture: In a large bowl, combine the ground beef, grated onion, minced garlic, red wine vinegar, optional ouzo, breadcrumbs, egg, cumin, oregano, salt, and black pepper. Mix gently with clean hands until all ingredients are thoroughly incorporated.
- Shape Meatballs: Form the mixture into evenly sized meatballs and arrange them spaced apart on the prepared baking sheet.
- Bake Meatballs: Lightly spray the meatballs with olive oil cooking spray, then bake in the preheated oven for 25 to 30 minutes until golden brown and cooked through.
- Cook Orzo Pilaf - Sauté Aromatics: While the meatballs bake, heat a large nonstick skillet over medium heat with 1 tablespoon olive oil. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Add Orzo and Broth: Stir in the orzo pasta, coating it with the oil and aromatics. Pour in the vegetable or chicken broth, bring the mixture to a boil, then lower the heat to a simmer and cover the pan.
- Simmer Orzo: Let the orzo cook covered for approximately 10 minutes, or until tender and broth is absorbed.
- Finish Pilaf: Stir in the chopped spinach, fresh dill, Kalamata olives, and crumbled feta cheese until evenly mixed and the spinach wilts slightly.
- Add Lemon Juice and Serve: Drizzle fresh lemon juice over the pilaf, then plate the orzo and top with freshly baked Greek meatballs. Serve immediately for a comforting and flavorful meal.
Notes
- Ouzo is optional but adds authentic Greek flavor; if unavailable, you can omit it without impacting the dish significantly.
- Use lean ground beef to reduce excess fat and ensure meatballs hold their shape better while baking.
- Breadcrumbs help bind the meatballs and keep them moist; Italian-style or plain breadcrumbs both work well.
- For a vegetarian version, substitute meatballs with falafel or grilled vegetables and use vegetable broth for the pilaf.
- Adjust seasoning to taste, especially salt and pepper, as feta and olives add saltiness.
- To save time, prepare the meatball mixture and shape them ahead of time, refrigerating until ready to bake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
