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Greek Turkey Meatballs with Lemon Orzo

Delicious and nutritious Greek Turkey Meatballs served with zesty lemon orzo and fresh vegetables, perfect for family dinners and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground turkey Lean protein
  • 1/2 cup breadcrumbs For binding the meatballs
  • 1/4 cup grated Parmesan cheese Adds flavor
  • 1/4 cup chopped fresh parsley For freshness
  • 2 cloves garlic, minced Adds flavor
  • 1 teaspoon dried oregano Classic Mediterranean herb
  • 1 teaspoon salt For seasoning
  • 1/2 teaspoon black pepper For seasoning
  • 1 large egg For binding
  • 1 tablespoon olive oil For drizzling
For the Orzo and Vegetables
  • 1 cup orzo pasta Main carbohydrate source
  • 2 cups vegetable broth or water To cook the orzo
  • 1 cup mixed vegetables (zucchini, bell peppers, etc.) Add color and nutrients
For the Feta Yogurt Sauce
  • 1 cup plain Greek yogurt Base for the sauce
  • 1/2 cup crumbled feta cheese Adds creaminess and flavor
  • Juice of 1 lemon For brightness

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, salt, pepper, and the egg. Mix until well combined.
  3. Form the mixture into meatballs and place them on a baking sheet. Drizzle with olive oil.
Cooking
  1. Bake the meatballs for 20-25 minutes or until cooked through.
  2. Meanwhile, cook the orzo according to package instructions in vegetable broth or water.
  3. In a separate pan, sauté mixed vegetables in a little olive oil until tender.
Sauce Preparation
  1. In a small bowl, mix Greek yogurt, feta cheese, and lemon juice.
Serving
  1. Serve the meatballs on a bed of orzo and veggies, drizzled with the feta yogurt sauce.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze meatballs and orzo separately for up to 3 months. Thaw and reheat as needed.
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