Meatballs with Orzo and Whipped Feta


  1. Preheat oven to 350°F, on a foil lined sheet tray place meatballs evenly and bake for 15 minutes or until meatballs reach an internal temperature of 165°F.
  2. While the meatballs are retherming, in a 4 qt.saucepan deposit half of the olive oil and heat up to a shimmer, sweat shallot, garlic, oregano and red pepper flakes in the oil until fragrant, 3-5 minutes on a low/medium heat.
  3. Next deposit butter, olives, orzo and sun-dried tomatoes while reserving 1/2 cup of tomato oil from jar, into the saucepan. Toasting the orzo for about 3 minutes, then add chicken stock, simmer on high until liquid is absorbed into the orzo, stirring occasionally, for about 7 minutes, when finished adding the chopped dill, season with salt and pepper.
  4. In a separate bowl whisk to emulsify the reserved sun-dried tomato oil with lemon juice and the balsamic vinegar, season with salt and pepper deposit chopped fresh dill and minced particulates of sun-dried tomato to complete dressing.
  5. Separately in a blender combine feta, the remainder of olive oil, half n half, Greek yogurt and puree until a smooth consistency.
  6. Plate dish with a spread of the whipped feta, a 5 oz. portion of Orzo and 4 each of the meatballs, alongside the arugula drizzled with the vinaigrette.


  • 20 oz. chicken stock
  • 16 oz. Burke® Beef Meatballs with Smoky Chipotle Seasonings
  • 7 oz. cheese crumbles, feta
  • 6 oz. orzo
  • 6 oz. arugula, baby, fresh
  • 4 oz. tomatoes, sundried oil-packed
  • 4 oz. oil, olive, extra virgin
  • 2 fl. oz. cream, half and half
  • 2 oz. yogurt, Greek
  • 2 oz. lemon juice, fresh
  • 1 1/2 oz. olive(s), Kalamata, pitted
  • 1 1/2 oz. butter, salted
  • 1 oz. vinegar, balsamic
  • 1/5 oz. dill, fresh
  • 1/10 oz. oregano, fresh
  • 1/10 oz. red pepper, flakes
  • .08 oz. shallot(s)
  • .06 oz. garlic