Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce
User Reviews
5
Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce
Description
Greek Turkey Meatballs are made from lean ground chicken or turkey mixed with egg, breadcrumbs, diced red onion, minced garlic, fresh parsley, mint, oregano, salt, and pepper. Formed into golf-ball sized meatballs, they are baked on a parchment-lined sheet along with julienned red and orange bell peppers and sliced red onions lightly tossed in olive oil and seasoning. The lemon orzo is cooked and seasoned with lemon zest, juice, butter or olive oil, salt, pepper, and optionally mixed with kalamata olives.
The creamy feta yogurt sauce is prepared by blending plain Greek yogurt, crumbled feta, olive oil, lemon zest, lemon juice, and garlic powder until smooth. It can be thinned with water for drizzling. The fresh herbs and citrus elements give brightness to the savory meatballs and pasta. This recipe offers a balanced combination of protein, vegetables, and starch with classic Mediterranean flavors.
For gluten-free options, breadcrumbs can be substituted with coconut flour. The meatballs can be made ahead or frozen for convenience. Additional serving suggestions include pita bread and garnishing with fresh torn mint and parsley.
Ingredients
- For the feta yogurt sauce:
- ½ cup yogurt plain, Greek
- ½ cup feta cheese crumbled
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon garlic powder
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 1-3 teaspoons water to thin sauce for drizzling on meatballs
- For the meatballs:
- 1 pound chicken ground, lean, or turkey ground, lean
- 1 egg
- ½ cup breadcrumbs
- ¼ cup red onion finely diced, from about 1/4 large onion
- 3 cloves garlic minced or sub ½ teaspoon garlic powder
- 3 tablespoons parsley chopped, fresh
- 3 tablespoons mint chopped, fresh
- ½ teaspoon oregano dried
- ¾ teaspoon salt
- black pepper freshly ground
- For the veggies:
- 1 red bell pepper julienned
- 1 bell pepper orange, julienned
- 1 onion red, sliced
- 1 tablespoon olive oil
- salt freshly ground
- black pepper freshly ground
- For the lemon orzo:
- 1 ⅓ cup orzo pasta 8 ounces
- 1 teaspoon lemon zest
- lemon juice from ½ lemon, about 2 tablespoons fresh
- 1-2 tablespoons butter or olive oil
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- kalamata olives optional, ½ cup pitted and sliced
- TO GARNISH:
- mint fresh, torn
- parsley fresh, torn
- For serving:
- pita bread optional
Instructions
- First make the feta yogurt sauce: add yogurt, feta, olive oil, lemon zest, lemon juice and garlic powder to the bowl of a food processor or to a blender. Process/blend until smooth and well combined, scraping down the sides as necessary. Add salt and pepper to taste and process once more. If it’s not thin enough, feel free to add 1-3 teaspoons of water so that you can easily drizzle it. Set aside.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, add the ground chicken or turkey, egg, breadcrumbs, diced red onion, garlic, parsley, mint, oregano, salt and pepper; use clean hands to form into 16 golf ball sized meatballs. Set aside.
- Tip for forming meatballs: keep a small bowl of water to dip your hands in before forming each meatball. It makes it so much easier!
- Add peppers and onions to a medium bowl and drizzle with 1 tablespoon olive oil and freshly ground salt and pepper. Toss together then add veggies to the prepared pan and spread out evenly. Next nestle the meatballs in between the veggies. Bake for 17-23 minutes or until a meat thermometer reads 165 degrees F.
- While the meatballs are cooking, you can make the orzo: first cook the orzo according to the directions on the package. Once al dente, drain the orzo and add back to the pot, then stir in the lemon zest, lemon juice, butter (or olive oil) and season with salt and pepper to taste. I really like to add a lot of black pepper to mine! Lastly, stir in the kalamata olives.
- To serve: add orzo to plates or bowls, then top with meatballs (4 per person) and peppers/onion mixture. Drizzle with the feta yogurt sauce and garnish with fresh torn mint and parsley. I also love adding fresh pita triangles or pita chips on the side as an option, too! Enjoy! Serves 4.
Notes
- Use coconut flour instead of breadcrumbs for gluten-free meatballs.
- The feta yogurt sauce can be doubled for extra dipping sauce.
- These meatballs can be made ahead and frozen for future meals.
- Homemade tzatziki sauce is a tasty alternative to the feta yogurt sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Serving | 1serving (1/4 of meatballs, orzo, veggies & sauce) | |
| Calories | 565cal | 28% |
| Carbohydrates | 59.8g | 20% |
| Protein | 39.5g | 79% |
| Fat | 19.5g | 30% |
| Saturated Fat | 7.2g | 36% |
| Fiber | 5.1g | 20% |
| Sugar | 6.2g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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