Preheat oven to 375ºF
Combine all ingredients for the meatballs and roll into balls. Roast in oven for 30 minutes or until cooked through.
For the pesto, combine first 7 items in food processor and lightly pulse to break up the ingredients. Slowly add olive oil in a drizzle and pulse until pesto consistency. Set aside in squeeze bottle.
Cook orzo according to package directions, set aside.
Sauté tomatoes with sage in garlic oil for a couple of minutes to warm through. Add parsley, lemon zest and juice, olives, salt and pepper to taste.
Finish with grated feta and sage on top.
To serve, plate orzo in the middle of a platter and arrange meatballs around it. Garnish with pesto and grated feta cheese.