Name: Greek Turkey Meatballs with Lemon Orzo and Creamy Feta Yogurt Sauce Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Greek
Ingredients: 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 if needed); 1 pound lean ground chicken or turkey (around 93% lean); 1 egg; ½ cup breadcrumbs; ¼ cup finely diced red onion (about ¼ large red onion); 3 cloves garlic, minced (or ½ teaspoon garlic powder); 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh mint; ½ teaspoon dried oregano; ¾ teaspoon salt; Freshly ground black pepper, to taste; 1 red bell pepper, julienned; 1 orange bell pepper, julienned; 1 red onion, sliced; 1 tablespoon olive oil; Freshly ground salt and pepper, to taste; 1 ⅓ cups 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; Fresh torn mint and parsley

Jump to Recipe·4 from 40 reviews

If you are craving a meal that is bursting with zesty, fresh flavors and satisfying comfort, the Greek Turkey Meatballs with Lemon Orzo and Creamy Feta Yogurt Sauce Recipe is an absolute game-changer. Picture tender, herb-filled turkey meatballs baked alongside sweet peppers and onions, resting on a bed of lemon-kissed orzo pasta, all perfectly drizzled with a luscious feta yogurt sauce that adds just the right tangy creaminess. This dish brings together simple, wholesome ingredients in a way that feels both indulgent and nourishing, making it your new favorite weeknight dinner to whip up again and again.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface holding raw ingredients neatly arranged in separate sections: a large mound of light pink ground meat curls around one side, with a bright orange egg yolk peeking beside it. Chopped red onions create a cluster of small purple and white pieces next to the meat. Fresh, bright green chopped herbs form a thick pile on the opposite side. A beige heap of breadcrumbs rests near the herbs. A spoonful each of minced pale yellow garlic, white granulated salt, coarse black pepper, and greenish dried oregano are placed in small piles between the other ingredients, creating a colorful mix. The layers and textures are clear and distinct. Photo taken with an iphone --ar 4:5 --v 7

The beautiful thing about the ingredients in this recipe is how straightforward yet full of character they are. Each element plays an essential role, whether it’s to enhance the flavor, build texture, or brighten the overall dish with fresh colors. Having these on hand will make prepping this Greek Turkey Meatballs with Lemon Orzo and Creamy Feta Yogurt Sauce Recipe a joyous and stress-free kitchen adventure.

½ cup plain Greek yogurt: Adds creamy tang and body to the sauce, creating a luscious topping.
½ cup feta crumbles: Infuses the sauce with authentic salty, briny Greek flavor.
1 tablespoon olive oil: Gives richness and smoothness to the sauce and veggies.
2 teaspoons lemon juice: Brightens every component with fresh citrus zing.
1 teaspoon lemon zest: Enhances the lemon flavor powerfully without extra acidity.
¼ teaspoon garlic powder: Provides gentle garlic warmth in the sauce.
Salt and black pepper: Essential seasonings for balancing flavors.
1-3 teaspoons water: Used to drizzle the sauce perfectly over the meatballs.
1 pound lean ground turkey: Tender, healthy protein packed with herbs and spices.
1 egg: Helps bind the meatballs so they hold together beautifully.
½ cup breadcrumbs: Locks in moisture and creates a tender texture inside the meatballs.
¼ cup finely diced red onion: Adds a mild sharpness and crunch inside the meatballs.
3 cloves garlic, minced: Gives a punch of fresh garlic that wakes up the palate.
3 tablespoons chopped fresh parsley: Brings a fresh, green herbaceous note.
3 tablespoons chopped fresh mint: Infuses a cool, aromatic layer that’s unmistakably Greek.
½ teaspoon dried oregano: The herb signature to Greek cooking, warming and slightly peppery.
1 red bell pepper, julienned: Sweet and colorful veggie to roast alongside meatballs.
1 orange bell pepper, julienned: Adds vibrant color and sweetness to the recipe.
1 red onion, sliced: Roasted to caramelized perfection for sweetness and texture.
1 tablespoon olive oil: For roasting the veggies to tender, savory goodness.
1 ⅓ cups orzo pasta (8 ounces): Tiny rice-shaped pasta that soaks up lemony flavors delightfully.
1-2 tablespoons butter or olive oil: Adds richness and silkiness to the orzo.
Optional ½ cup pitted and sliced kalamata olives: A briny kick that complements the lemon and herbs perfectly.
Fresh torn mint and parsley (for garnish): Bright fresh herbs for an inviting finish.
Optional pita bread: The perfect warm, soft vehicle for scooping your meatballs and sauce.

How to Make Greek Turkey Meatballs with Lemon Orzo and Creamy Feta Yogurt Sauce Recipe

Step 1: Prepare the Feta Yogurt Sauce

First, let’s make the creamy star of this recipe – the feta yogurt sauce. Combine Greek yogurt, crumbled feta, olive oil, lemon zest, lemon juice, and garlic powder in a food processor or blender. Blend until perfectly smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste, then add a teaspoon or two of water to thin it just enough to drizzle over your meatballs beautifully. This sauce brings everything together with that signature, tangy Greek warmth.

Step 2: Mix and Form the Meatballs

Heat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. In a large bowl, combine ground turkey, egg, breadcrumbs, finely diced red onion, minced garlic, fresh parsley, mint, oregano, salt, and pepper. Using clean hands, mix everything thoroughly, then form into 16 perfectly round meatballs about the size of golf balls. A handy tip is to keep a small bowl of water nearby and dip your hands before shaping each meatball – it keeps the mixture from sticking and makes the shaping a breeze.

Step 3: Roast Meatballs and Veggies

Place the julienned red and orange bell peppers and sliced red onion into a medium bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread the veggies evenly across your prepared baking sheet, then nestle the meatballs right in between. Roast everything for 17 to 23 minutes until the meatballs are cooked through (internal temp should reach 165 degrees Fahrenheit) and the veggies are tender and caramelized. The roasting infuses explosive flavors while keeping the meatballs juicy and herbaceous.

Step 4: Cook the Lemon Orzo

While your meatballs are baking, cook the orzo pasta according to package instructions until al dente. Drain it, then return to the pot. Stir in fresh lemon zest, lemon juice, and either butter or olive oil for a silky texture. Season generously with salt and black pepper – I love adding plenty of pepper for a gentle kick. For an extra flavor boost, fold in kalamata olives if you like their salty, briny touch, making the orzo the perfect bright base for the meatballs.

Step 5: Assemble and Serve

Dish the lemon orzo onto plates or shallow bowls, then arrange 4 meatballs per person nestled among the roasted peppers and onions. Drizzle copious amounts of your creamy feta yogurt sauce over the top and garnish with fresh torn mint and parsley leaves. For an authentic touch, serve with warm pita bread on the side. This is the moment when all those fresh, bright, and savory flavors come together in pure harmony—trust me, every bite is a celebration of simple Greek-inspired goodness.

How to Serve Greek Turkey Meatballs with Lemon Orzo and Creamy Feta Yogurt Sauce Recipe

A baking tray lined with parchment paper holds 11 light beige meatballs mixed with green herbs, each about the size of a golf ball, evenly spread across the tray. Under and around the meatballs are thin slices of roasted bell peppers in bright orange, red, and yellow colors, with some slightly charred edges, and thin rings of red onion with a purple tint, both spread loosely across the tray. The surface beneath the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like torn mint and parsley are not just pretty—they add an aromatic lift that balances the richness beautifully. A sprinkle of extra crumbled feta or a dusting of lemon zest on top will make it look extra inviting and intensify the flavor profile with every bite.

Side Dishes

This dish stands out on its own but pairs wonderfully with a crisp Greek salad featuring cucumbers, tomatoes, olives, and a simple red wine vinaigrette. You could also serve it alongside grilled vegetables or a light, lemony chickpea salad for some variety and extra nutrition.

Creative Ways to Present

For casual gatherings, consider serving the meatballs family-style on a large platter with the lemon orzo piled high and the feta yogurt sauce in a separate bowl to drizzle. Alternatively, stuff warm pita pockets with the meatballs, veggies, and sauce for colorful, handheld Greek meatball sandwiches that everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Turkey Meatballs with Lemon Orzo and Creamy Feta Yogurt Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the meatballs, orzo, and sauce separate when possible to preserve their best textures and flavors upon reheating.

Freezing

If you want to freeze the meatballs, arrange them on a baking sheet to flash freeze individually before transferring to a freezer-safe container or bag. They’ll keep well for up to 3 months. The orzo and sauce can be frozen too, but the yogurt sauce might separate slightly, so it’s best to add fresh sauce when reheating.

Reheating

Reheat meatballs and orzo gently in the oven or on the stovetop until warmed through. Add a splash of water or broth to the orzo if it seems dry. Rewarm the feta yogurt sauce lightly in a bowl set over warm water or simply give it a good stir to bring back its creamy texture before drizzling on top.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works wonderfully in this recipe and offers a similar lean protein option without sacrificing flavor or texture.

Is there a substitute for breadcrumbs?

You can use crushed pita chips, gluten-free breadcrumbs, or even oats if you want to keep it gluten-free and still maintain that juicy texture in the meatballs.

Can I prepare the meatballs without mint?

Mint adds a distinct fresh note, but if you don’t have it on hand, extra parsley or even dill makes a lovely substitute to keep the herbaceous vibe going.

How spicy is this dish?

This recipe is mild, focusing on fresh, bright, and savory flavors. Feel free to add crushed red pepper flakes if you want to add a little heat.

Can I make this recipe vegetarian?

To make a vegetarian version, swap the turkey meatballs for falafel-style chickpea patties and use the same orzo and feta sauce. The flavors will still shine beautifully!

Final Thoughts

Making the Greek Turkey Meatballs with Lemon Orzo and Creamy Feta Yogurt Sauce Recipe is like giving yourself a warm, flavorful hug after a busy day. This dish is not only nourishing and packed with vibrant Mediterranean flavors, it’s also incredibly approachable for cooks of any skill level. Once you try it, you’ll find that it quickly becomes a beloved staple in your meal rotation, perfect for sharing with family and friends any night of the week. Give it a go—you’re going to love every bite.