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1-Hour Greek Turkey Meatballs with Lemon Orzo

Greek Meatballs & Orzo
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Enjoy Greek Turkey Meatballs with lemon orzo and creamy feta yogurt sauce! A healthy, flavorful dinner ready in 1 hour. Perfect for weeknights!

Ingredients

Scale

For the feta yogurt sauce:

  • ½ cup plain Greek yogurt
  • ½ cup feta crumbles
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon garlic powder
  • Freshly ground salt and black pepper, to taste
  • 1–3 teaspoons water (to thin sauce for drizzling)

For the meatballs:

  • 1 pound lean ground turkey (93% lean)
  • 1 egg
  • ½ cup breadcrumbs
  • ¼ cup finely diced red onion
  • 3 cloves garlic, minced
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh mint
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt
  • Freshly ground black pepper

For the veggies:

  • 1 red bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 1 red onion, sliced
  • 1 tablespoon olive oil
  • Freshly ground salt and pepper

For the lemon orzo:

  • 1 ⅓ cup orzo pasta (8 ounces)
  • 1 teaspoon lemon zest
  • Juice from ½ lemon (about 2 tablespoons)
  • 1–2 tablespoons butter (or olive oil)
  • Freshly ground salt and pepper, to taste
  • Optional: ½ cup pitted and sliced kalamata olives

To garnish:

  • Fresh torn mint and parsley

For serving:

  • Optional: Pita bread

Instructions

  1. Make the feta yogurt sauce: In a food processor or blender, combine ½ cup Greek yogurt, ½ cup feta crumbles, 1 tablespoon olive oil, 2 teaspoons lemon juice, 1 teaspoon lemon zest, and ¼ teaspoon garlic powder. Blend until smooth, scraping down the sides as needed. Add 1-3 teaspoons water to thin if desired. Season with salt and pepper to taste, blend again, then cover and refrigerate.
  2. Preheat oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper or spray with cooking spray.
  3. Prepare meatballs: In a large bowl, mix 1 pound ground turkey, 1 egg, ½ cup breadcrumbs, ¼ cup diced red onion, 3 minced garlic cloves, 3 tablespoons chopped parsley, 3 tablespoons chopped mint, ½ teaspoon dried oregano, ¾ teaspoon salt, and black pepper. Gently combine with hands and form into 16 golf ball-sized meatballs, dipping hands in water to prevent sticking. Place on the baking sheet.
  4. Roast veggies and meatballs: In a medium bowl, toss 1 julienned red bell pepper, 1 julienned orange bell pepper, and 1 sliced red onion with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet, nestling meatballs among them. Bake for 17-23 minutes until meatballs reach 165°F (74°C) and veggies are tender.
  5. Cook lemon orzo: Boil 1 ⅓ cup orzo in salted water until al dente (7-9 minutes). Drain and return to the pot. Stir in 1 teaspoon lemon zest, juice from ½ lemon, 1-2 tablespoons butter, and salt/pepper. Optionally, add ½ cup sliced kalamata olives.
  6. Serve: Divide orzo among 4 bowls, top with 4 meatballs and veggies per serving, drizzle with feta yogurt sauce, and garnish with fresh mint and parsley. Serve with optional pita bread.

Notes

  • For a gluten-free option, use gluten-free breadcrumbs or 2-3 tablespoons coconut flour.
  • Double the sauce for extra dipping with pita bread.
  • Make-ahead: Form meatballs up to 24 hours in advance or bake and freeze for up to 3 months.
  • Substitute tzatziki sauce for a different flavor profile.
  • Perfect for meal prep or entertaining with a Greek flair!

Allergy Information: Contains gluten (breadcrumbs, orzo), dairy (yogurt, feta), and eggs. Use gluten-free breadcrumbs and dairy-free yogurt for dietary needs. Verify product labels for safety.

Nutrition

Find it online: https://savorgastronomy.com/greek-turkey-meatballs-with-orzo/