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Greek-Style Meatballs with Orzo
1/2 cup Hannaford Panko Breadcrumbs
1/2 cup Hannaford No Salt Added Tomato Sauce
1 tsp. Nature's Promise Italian Seasoning
Salt and pepper
1 lb. Nature's Promise 90% Lean Ground Beef
1/2 cup Hannaford Mirepoix, finely chopped, or 1/4 cup Hannaford Diced Yellow Onion
1 Tbsp. olive oil
1 cup Hannaford No Salt Added 99% Fat Free Chicken Stock
3 1/3 cups water
1 2/3 cups Hannaford Orzo
2 cups Nature's Promise Organic Baby Kale
1/2 cup chopped sun-dried tomatoes
2 Tbsp. lemon juice
1/4 cup Taste of Inspirations Reduced-Fat Crumbled Feta Cheese
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Greek-Style Meatballs with Orzo

Greek-Style Meatballs with Orzo

Greek-Style Meatballs with Orzo
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. In a large bowl, combine panko, tomato sauce, Italian seasoning, and 1 teaspoon each salt and pepper. Add beef and mirepoix and mix to combine, then form into 20 meatballs (about 2 tablespoons each).
2. Heat oil in a large nonstick skillet over medium until shimmering. Add meatballs and cook, turning occasionally, until evenly browned, about 5 minutes; transfer to a plate and set aside.
3. Stir in stock, scraping up any browned bits with a wooden spoon, then add water and orzo and season with salt and pepper. Bring mixture to a simmer and cook, stirring frequently, until orzo is al dente, about 5 minutes. Remove from heat.
4. Stir kale, sun-dried tomatoes, and lemon juice into orzo and top with meatballs. Cover and cook over low heat until meatballs are cooked through, 5 to 10 minutes. Divide among bowls and sprinkle with feta before serving.
Source: Hannaford fresh Magazine, October - November 2021