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Spinach Feta Meatballs with Creamy Lemon Orzo

If you’re looking for a cozy, flavor-packed dinner that feels comforting but still nourishing, this recipe is it. These spinach feta meatballs are tender, herby, and loaded with savory flavor, then served over a skillet of creamy lemon orzo with chickpeas, wilted spinach, and plenty of feta. Everything comes together in one pan for a meal that feels elevated but is actually incredibly simple to make.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • For the Meatballs
  • 1 lb organic ground meat chicken, turkey, beef or plant-based ground
  • 1 egg
  • 2 tbsp tapioca flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tsp dried dill
  • 1 cup finely chopped spinach
  • 1/3 cup crumbled feta
  • For the Creamy Lemon Orzo
  • 1 –2 tbsp avocado oil
  • 1/2 cup very finely chopped onion
  • 3/4 cup dry orzo
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 tsp garlic powder
  • sea salt to taste
  • 3 1/3 cups broth of choice
  • 1/3 cup half and half
  • juice of 1 lemon
  • large handful fresh spinach
  • 1/2 cup crumbled feta

Instructions

  • In a large bowl combine the ground meat, egg, tapioca flour, onion powder, garlic powder, sea salt, dried dill, chopped spinach, and feta. Mix until just combined. Roll into small meatballs about 1 to 1 1/2 inches in size.
  • Heat a large skillet over medium to medium-high heat and add 1 to 2 tablespoons avocado oil.
  • Add the meatballs in a single layer. Cook about 12–15 minutes total, turning every few minutes so they brown on all sides and cook through. Transfer the meatballs to a plate once done.
  • In the same skillet reduce heat to medium. Add the finely chopped onion and sauté about 3–4 minutes until softened.
  • Stir in the orzo, chickpeas, garlic powder, and a pinch of sea salt. Cook for about 1 minute, stirring to lightly toast the orzo.
  • Pour in the broth and bring to a gentle boil. Reduce heat to medium-low and simmer about 12–15 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  • Reduce heat to low. Stir in the half and half, lemon juice, spinach, and feta. Cook another 1–2 minutes until the spinach wilts and everything becomes creamy.
  • Add the meatballs back into the skillet and gently mix them into the orzo. Let everything warm together for another minute or two before serving.

Notes

Approx Macros (per serving, recipe makes 5)
Calories: ~476
Protein: ~31 g
Carbohydrates: ~43 g
Fat: ~20 g
Fiber: ~6–7 g
Macros will vary slightly depending on the protein used and the type of broth.