Coat a large rimmed baking sheet with cooking spray.
Form into 12 balls and place on the prepared pan.
Bake until browned and cooked through, about 20 minutes.
Meanwhile, bring a large saucepan of water to a boil.
Cook orzo according to package directions.
Drain and let cool for 5 minutes.
Transfer 1 tablespoon of the herb mixture to a small bowl and stir in yogurt and 1/4 cup feta.
Add the orzo to the medium bowl and stir in the remaining 3/4 cup feta.
Serve the meatballs with the orzo, yogurt sauce and cucumbers.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
