Directions

1. Preheat oven to 350°F, on a foil lined sheet tray place meatballs evenly and bake for 15 minutes or until meatballs reach an internal temperature of 165°F.
2. While the meatballs are retherming, in a 4 qt.saucepan deposit half of the olive oil and heat up to a shimmer, sweat shallot, garlic, oregano and red pepper flakes in the oil until fragrant, 3-5 minutes on a low/medium heat.
3. Next deposit butter, olives, orzo and sun-dried tomatoes while reserving 1/2 cup of tomato oil from jar, into the saucepan. Toasting the orzo for about 3 minutes, then add chicken stock, simmer on high until liquid is absorbed into the orzo, stirring occasionally, for about 7 minutes, when finished adding the chopped dill, season with salt and pepper.
4. In a separate bowl whisk to emulsify the reserved sun-dried tomato oil with lemon juice and the balsamic vinegar, season with salt and pepper deposit chopped fresh dill and minced particulates of sun-dried tomato to complete dressing.
5. Separately in a blender combine feta, the remainder of olive oil, half n half, Greek yogurt and puree until a smooth consistency.
6. Plate dish with a spread of the whipped feta, a 5 oz. portion of Orzo and 4 each of the meatballs, alongside the arugula drizzled with the vinaigrette.