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Greek Meatballs with Spinach Orzo

greek meatballs

My colleague passed this orzo recipe on to me about 6 months ago and I finally got around to making it and I’m oh, so grateful I did. Yum! And it makes great leftovers. She told me a few tweaks she did and I followed her advice so I’ll share the original recipe plus the additions.  I’m not a huge leftover food eater, but I impressed myself with eating the leftovers. They were just as good! 

Now let’s get on to the good stuff…but I should warn you that I took shortcuts because I get overwhelmed with more than 10 ingredients, so I’m going to link over to the original inspiration for this recipe. 
  • Olive Oil (to cook in the meatballs in if you get pre-made)
  • Lemon Juice (juice from about 1 lemon)
  • 1 – Avocado
  • 1 package Spinach
  • Feta Cheese
  • 2 cloves Garlic
  • 1/4 cup Sour Cream or Greek Yogurt
  • 2 1/2 cups Orzo
  • Meatballs (I didn’t make my own, I used Publix pre-made meatballs in the meat section and they are just as delicious) 
  • Salt
  • Pepper


  1. Make “Tzatziki” Sauce in a food processor or blender (I put in quotes because I just used lemon juice, avocado, sour cream, garlic, salt and pepper – full recipe can be found here).
  2. Cook the orzo.
  3. Cook the meatballs.
  4. Cook the spinach.
  5. Drain the orzo and mix in the spinach.
  6. Top spinach orzo with feta cheese.
  7. Make your plate or bowl!
Another side note, if you’re a ranch lover like me (no shame). For leftovers, I mixed in some ranch instead of using the tzatziki sauce. #winning 😉