Greek Meatballs with Orzo and Kale

These Greek-inspired meatballs pair perfectly with orzo, kale, and a zesty Tzatziki dressing. They’re easy to make and full of flavor.

Ingredients:

Meatballs

• 1 lb ground beef or lamb (or chicken/turkey)

• 1 small red onion, grated

• 4 garlic cloves, grated or minced (or 2 tsp garlic powder)

• 1 egg

• 1 cup panko

• 1/3 cup feta, crumbled

• 1/4 cup dill, chopped

• 1.5 tsp oregano

• 1 tsp salt

• Pinch of red pepper flakes and black pepper

Orzo

• 1 cup orzo

• 1-2 tsp olive oil

Vegetable Mix

• 3 cups kale mix, roughly chopped

• 1/2 English cucumber

• 1/2 pint cherry tomatoes

• 2 lemons

• 3/4 cup dried orzo

• Optional: extra herbs like mint, parsley, or cilantro

Tzatziki Dressing

• 1 cup Greek yogurt

• 1-2 Tbsp olive oil

• 4 Tbsp lemon juice

• 1/4 cup shredded cucumber

• 1 garlic clove, finely minced or microplaned

Instructions:

Meatballs

1. Preheat oven to 425°F.

2. In a large bowl, combine red onion, garlic, egg, panko, feta, dill, oregano, salt, pepper, and red pepper flakes. Mix well.

3. Add ground meat and incorporate everything evenly (use a spatula or your hands).

4. Scoop heaping tablespoons of meat mixture, roll into balls, and place on a baking sheet. (Tip: oil your hands to prevent sticking.)

5. Bake 13–15 minutes, or until internal temperature reaches 160°F (slightly less time for chicken or turkey).

Orzo

1. Cook 1 cup of orzo according to package instructions.

2. Stir in 1–2 Tbsp olive oil to prevent clumping.

Tzatziki Dressing

1. Shred cucumber and add to a bowl.

2. Mix in yogurt, garlic, and olive oil.

3. Squeeze in lemon juice.

4. Season with salt to taste.

5. Stir well and set aside.

Vegetable Mix

1. Slice cucumber in half lengthwise, then into half-moons.

2. Slice cherry tomatoes in half.

3. Roughly chop kale mix.

4. Toss all three with a pinch of salt and a squeeze of lemon.

Assemble Your Bowl

1. Start with a scoop of orzo.

2. Add the vegetable mix.

3. Top with meatballs.

4. Drizzle generously with Tzatziki dressing.

5. Garnish with extra herbs.

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