Step 1

Add all of the meatball ingredients to a mixing bowl and use your hands to combine the ingredients being careful not to over mix. Coat your hands with a bit of oil and scoop out approximately a tablespoon size amount of the meat and roll it into a ball. Place the meatballs onto a plate.

Step 2

Heat a large skillet over medium-high heat along with a tablespoon of olive oil. When the skillet is hot swirl the oil to coat the bottom of it. Add the meatballs to the skillet and cook them for approximately 8-10 minutes turning them often for even browning. While the meatballs cook wash the plate. Place the cooked meatballs back onto the plate and cover with a piece of foil to keep them warm.

Step 3

Wipe out the skillet if needed, then over medium heat add in 2 teaspoons of olive oil, garlic and the orzo. Stir together and toast the orzo for about a minute. Pour in the chicken broth, roasted red peppers and lemon juice. Stir everything together and bring it to a boil.

Step 4

Cook until the orzo is tender, about 7-8 minutes. Stir the orzo often to keep it from sticking to the bottom of the skillet. When the orzo is tender, stir in the kalamata olives and fresh herbs. Place the meatballs on top of the orzo and sprinkle in feta and extra herbs.