Step 1

Preheat oven to 425°F and line a baking sheet with foil and parchment for easy cleanup

Step 2

For the Greekballs, place meat in bowl and season with salt, pepper and 2 teaspoons of lemon zest

Step 3

Add breadcrumbs and moisten with water or milk, add egg, oregano, parsley, red pepper and garlic

Step 4

Let stand 5 minutes for breadcrumbs to soften, then mix well and form 24 small oval or egg-shaped meatballs and arrange on baking sheet

Step 5

Halve the lemon used for zest and place on tray with meatballs

Step 6

Spray lightly and evenly with olive oil and bake 10 to 12 minutes until evenly browned

Step 7

Meanwhile, for the pilaf, heat 2 tablespoons EVOO, 2 turns of the pan, in a 3-quart pot or pan with tight-fitting lid over medium heat and add butter to melt

Step 8

Add onion or shallot, garlic, salt and black or red pepper, stir 2 minutes to soften, then add orzo and toast the pasta until deeply golden

Step 9

Add wine and let it evaporate, add rice, walnuts, lemon zest, oregano and stock and bring to boil

Step 10

Cover, reduce heat to low and simmer 15 minutes

Step 11

Wilt in fresh spinach or stir in defrosted spinach

Step 12

Add feta and yogurt (if using), herbs and juice of ½ lemon

Step 13

Adjust salt and pepper

Step 14

Listicle: Rachael Ray Cast Iron Cooking Combo Top meatballs with juice of remaining ½ lemon

Step 15

Serve pilaf in large or individual bowls with meatballs nested in rice