User Review
5 (1 vote)

Baked greek-style meatballs with orzo

Put a twist on meatballs with this Greek-inspired version cooked with orzo, wine and fennel and topped with lots of tangy feta.

Serves 6

Prep Time 15 min

Cooking Time 45 min + standing


  • 500g steak mince
  • 60g fresh wholemeal or multigrain breadcrumbs (about 1 slice)
  • 1 onion, finely chopped
  • 2tsp dried oregano
  • 1tsp sweet paprika
  • 1 egg
  • Spray olive oil
  • 1tbsp olive oil
  • 1 large carrot, diced
  • Pinch chilli flakes
  • 1 small fennel bulb, halved
    and thinly sliced
  • 150g orzo
  • 2 cubes very low salt vegetable stock dissolved in 600ml boiling water
  • 150ml white or red wine
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 2tbsp tomato purée
  • 120g baby spinach
  • 75g reduced-fat feta
  • Zest 1 lemon


  1. Combine the mince, breadcrumbs, onion, oregano, paprika and egg in a bowl. Shape into 24 meatballs and spray with oil.
  2. Heat ½tbsp olive oil in a 2.5 litre flameproof casserole dish over a medium heat. Add the meatballs and cook, stirring occasionally, for about 5 min until browned. Transfer to a plate.
  3. Heat the oven to 180°C/fan 160°C/gas 4. Add the remaining oil to the casserole dish. Add the carrot, chilli and fennel and cook, stirring, for 3 min or until soft. Add the orzo, stock, wine and garlic and stir to combine. Add the canned tomatoes and tomato purée and stir again. Bring to the boil, then remove from the heat. Add the meatballs and cover with the lid or foil. Transfer to the oven and bake for 35 min or until the orzo is tender and the liquid has been absorbed. Remove from the oven and stir through the spinach.
  4. Leave to stand for 5 min, then scatter the feta and the lemon zest over the meatballs to serve.

Nutrition per serving

Read more on how we calculate nutrition.
380 28g 11g 4.3g 6g 9.5g 0.7g 110mg 32g 4.2mg

Leave us a comment...

Extreme makeover recipes

More Recipes

Saved to your recipes.

Saved to your articles.

Saved to your diets.