Food By Maria

0 Preheat the oven to 400F.
1 Make the lemon sauce by whisking together all of the lemon sauce ingredients and then set aside.
2 Make the meatballs: In a bowl mix together all of the meatball ingredients until combined. Once combined, scoop about 1 1/2 - 2 tablespoons at a time and form into meatballs – you’ll get 22-26 meatballs. Place each meatball onto a plate and then set aside.
3 To a large oven safe skillet or braiser over medium-low heat add the chopped spinach and wilt until there is no moisture left. Set the wilted spinach aside.
4 To the same oven safe skillet or braiser, add 1 tbsp olive oil over medium-low heat. When the oil is warm, add the minced garlic and cook for 1-2 minutes until fragrant.
5 Add the wilted spinach, fresh mint, fresh dill, salt and pepper and stir until combined and the herbs are wilted.
6 Add the chicken stock paste and hot water and stir to combine.
7 Pour in the orzo and stir to combine.
8 Gently place the meatballs in amongst the orzo.
9 Cover the pan with a lid or tin foil and bake in the preheated oven for 25-28 minutes, removing the lid or tin foil for the last 5 minutes of cooking. Bake until the meatballs are cooked through and the orzo is creamy.
10 Drizzle the lemon sauce over the meatballs and orzo and then garnish with fresh parsley, mint and/or dill. Serve immediately.