1. In a large bowl, combine panko, tomato sauce, Italian seasoning, and 1 teaspoon each salt and pepper. Add beef and mirepoix and mix to combine, then form into 20 meatballs (about 2 tablespoons each).

2. Heat oil in a large nonstick skillet over medium until shimmering. Add meatballs and cook, turning occasionally, until evenly browned, about 5 minutes; transfer to a plate and set aside.

3. Stir in stock, scraping up any browned bits with a wooden spoon, then add water and orzo and season with salt and pepper. Bring mixture to a simmer and cook, stirring frequently, until orzo is al dente, about 5 minutes. Remove from heat.

4. Stir kale, sun-dried tomatoes, and lemon juice into orzo and top with meatballs. Cover and cook over low heat until meatballs are cooked through, 5 to 10 minutes. Divide among bowls and sprinkle with feta before serving.

Source: Hannaford fresh Magazine, October - November 2021