Description
Delicious Greek turkey meatballs baked to perfection and served with tangy lemon orzo, tender sautéed veggies, and a creamy feta yogurt sauce. This healthy, protein-packed meal combines fresh herbs, vibrant flavors, and wholesome ingredients for an easy weeknight dinner that’s both satisfying and nutritious.
Ingredients
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 if needed)
Meatballs
- 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
Veggies
- 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
Lemon Orzo
- 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
To Garnish
- Fresh torn mint and parsley
For Serving (Optional)
- Pita bread or pita chips
Instructions
- Make feta yogurt sauce: In a food processor or blender, combine Greek yogurt, feta crumbles, olive oil, lemon zest, lemon juice, and garlic powder. Blend until smooth, scraping down the sides as needed. Season with salt and freshly ground black pepper to taste. Add 1-3 teaspoons of water if the sauce is too thick, so it can be easily drizzled. Set aside.
- Preheat oven and prepare baking sheet: Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Form meatballs: In a large bowl, combine ground turkey or chicken, egg, breadcrumbs, diced red onion, minced garlic, chopped parsley, chopped mint, dried oregano, salt, and pepper. Mix well using clean hands. Form mixture into 16 golf ball-sized meatballs. To prevent sticking, dip your hands in water before forming each meatball. Set aside.
- Prepare veggies: In a medium bowl, toss julienned red and orange bell peppers and sliced red onion with olive oil, salt, and freshly ground pepper. Spread veggies evenly on the prepared baking sheet. Nestle meatballs among the veggies.
- Bake meatballs and veggies: Place the baking sheet in the oven and bake for 17-23 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the veggies are tender.
- Cook lemon orzo: While the meatballs bake, cook the orzo pasta according to package instructions until al dente. Drain and return to the pot. Stir in lemon zest, lemon juice, butter or olive oil, salt, and plenty of freshly ground black pepper. Fold in sliced kalamata olives, if using.
- Serve: Plate the lemon orzo, top with baked meatballs and roasted veggies. Drizzle with the creamy feta yogurt sauce and garnish with fresh torn mint and parsley. Serve with pita bread or chips on the side if desired. Enjoy!
Notes
- You can substitute ground chicken for turkey if preferred.
- If you don’t have fresh garlic, ½ teaspoon garlic powder works as a good substitute.
- Dipping your hands in water before shaping meatballs prevents sticking and helps form them smoothly.
- Adjust water in feta yogurt sauce to achieve desired drizzling consistency.
- Kalamata olives add a salty, briny note but are optional.
- Use a meat thermometer to ensure the meatballs are safely cooked.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
