Greek Orzo Bowl

Instructions

• In a large skillet, heat the olive oil over medium heat. Add the orzo and toast until golden, 3-4 minutes. Add the stock and reduce heat to low. Cover and cook until water is absorbed, about 12 minutes.
• In a medium bowl mix together all the meatball ingredients except for the olive oil and form into 1 inch balls.
• Heat a skillet over medium heat and the 2 Tbsp of olive oil. Cook meatballs 3-4 minutes, flip and cover, and cook an additional 5-6 minutes or until the meatballs are done.
• In a small bowl combine the greek yogurt, vinegar, oil, rub, salt, and 2 Tbsp water.
• In a serving bowl add your cooked orzo, top with red bell peppers, green onions, olives, mint, basil, feta, and dressing.