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Greek Turkey Meatballs

Savory Greek Turkey Meatballs with Zesty Orzo Delight

These Greek Turkey Meatballs are a healthy, flavorful comfort food, perfect for quick weeknight dinners.
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Servings: 16 meatballs
Course: Dinner
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Lean Ground Turkey or Chicken Opt for 93% lean for the best texture.
  • 1 large Egg Can use a flax egg for a vegan alternative.
  • 1 cup Breadcrumbs Choose gluten-free breadcrumbs for a gluten-free option.
  • 1 small Red Onion Shallots can be used for a milder bite.
  • 2 cloves Garlic Minced or use garlic powder.
  • 1 cup Fresh Parsley Chopped.
  • 1 cup Fresh Mint Chopped.
  • 1 tbsp Dried Oregano Essential for the traditional Greek flavor.
For the Veggies
  • 2 medium Bell Peppers Red & orange, chopped.
  • 2 tbsp Olive Oil Can use avocado oil as an alternative.
For the Orzo
  • 1 cup Orzo Pasta Quinoa is a great gluten-free substitute.
  • 1 tbsp Lemon Zest Don't skip for maximum flavor.
  • 2 tbsp Lemon Juice
For the Sauce
  • 1 cup Feta Yogurt Sauce Can use tzatziki for a different flavor.
  • 1/2 cup Kalamata Olives Optional.

Equipment

  • blender
  • baking sheet
  • large bowl
  • pot

Method
 

Step-by-Step Instructions
  1. In a blender, combine yogurt, feta, olive oil, lemon zest, lemon juice, and garlic powder. Blend until smooth and creamy, adding a splash of water if necessary to achieve a drizzling consistency.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. In a large bowl, mix the ground turkey, egg, breadcrumbs, red onion, garlic, parsley, mint, oregano, salt, and pepper until just mixed. Shape into 16 meatballs.
  4. In a separate bowl, toss the bell peppers and onion with olive oil, salt, and pepper. Spread around the meatballs on the baking sheet.
  5. Bake for 17 to 23 minutes until meatballs reach 165°F (74°C) and are golden brown.
  6. Cook the orzo in salted boiling water until al dente, about 8-10 minutes. Drain and mix in lemon zest, lemon juice, butter, and olives.
  7. Serve a scoop of lemon orzo topped with meatballs, veggies, and drizzle with feta sauce, garnished with herbs.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 10gProtein: 20gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 3mgIron: 10mg

Notes

Chill the mixture before shaping, and use a thermometer to ensure meatballs are fully cooked. Store cooked meatballs in the fridge for up to 3 days or freeze for up to 3 months.

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