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Greek-Style Turkey Meatballs Recipe With Lemon Orzo & Creamy Feta Yogurt Sauce by Home Chef

Poultry Dinner Greek Recipes

3 months ago

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This tasty recipe from Home Chef was created by Chef Monique Volz. Chef Volz started her popular food and lifestyle blog, Ambitious Kitchen, with a simple goal of inspiring home cooks in and out of the kitchen. Home Chef and Ambitious Kitchen have teamed up to bring you exciting new flavors. This Greek-style turkey meatballs recipe with lemon orzo and creamy feta yogurt sauce is a perfect example of those exciting flavors!

To make this meatball recipe you will need ground turkey, red onion, red bell pepper, a lemon for juicing and zesting, Greek yogurt, feta cheese, panko breadcrumbs, fresh parsley, garlic salt, salt and black pepper, and olive oil.

Serve this tasty Greek-inspired meatball recipe for lunch or dinner. The recipe is a complete meal, but you could add a fresh Greek, garden or Caesar salad on the side.

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Cuisine: American / Greek
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2

Ingredients

10 ounces ground turkey
1 red onion
1 red bell pepper
6 ounces orzo pasta
1 lemon
2 ounces Greek yogurt
1 ounce crumbled feta cheese
1/4 cup panko breadcrumbs
1/4 ounce fresh parsley
1 teaspoon garlic salt
olive oil

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Recipe Notes

This dish would be great for meal prepping.

Instead of ground turkey, try ground chicken.

This recipe could easily be doubled to serve four.

Here's how to make it:

Turn oven on to 400 degrees F. Let preheat for at least 10 minutes. Bring 8 cups water and 2 teaspoons of salt to a boil in a medium pot. Prepare a baking sheet with foil and cooking spray.
Remove stem, seeds and ribs, and cut bell pepper into 1/4-inch strips. Coarsely chop parsley, leaves and stems. Zest lemon, halve and juice. Quarter and peel onion. Finely dice 1/4 the onion (about 1/4 cup). Cut remaining 3/4 into 1/4-inch strips.
In a mixing bowl, combine ground turkey, half the parsley (reserve remaining for garnish), panko, diced onions, half the garlic salt (reserve remaining for sauce) and a pinch of pepper. Form mixture into 8 equally-sized meatballs. Set aside.
Place sliced onions and bell peppers on prepared baking sheet. Top with 2 teaspoons olive oil, 1/4 teaspoon salt and a pinch of pepper. Massage oil and seasonings into vegetables. Spread into an even layer. Add meatballs to baking sheet, nestling into vegetables in an even layer. Roast in hot oven until meatballs reach a minimum internal temperature of 165 degrees, 17 to 23 minutes.
While meatballs and vegetables roast, cook the orzo. Once water is boiling, add orzo and cook until al dente, 8 to 10 minutes. Remove from burner. Drain in a wire-mesh strainer. Return orzo to pot. Stir in 2 teaspoons olive oil, 1 teaspoon lemon zest (reserve remaining for sauce), 1 tablespoon lemon juice (reserve remaining for sauce), 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and set aside.
To make the sauce and finish the dish, combine yogurt, half the cheese (reserve remaining for garnish), 1 teaspoon remaining lemon juice, 1/4 teaspoon remaining lemon zest, remaining garlic salt, a pinch of pepper and 11/2 teaspoons water in another mixing bowl. Gently mash mixture with a fork until mostly smooth. If sauce is too thick, add additional water, 1 teaspoon at a time, until desired consistency is reached.
Plate dish as pictured, topping orzo with vegetables, meatballs, sauce, remaining cheese and remaining parsley. Bon appétit!

Nutrition Facts Per Serving

Calories: 770

Carbohydrates: 87g

Net Carbs: 78g

Fat: 28g

Protein: 49g

Sodium: 1620mg

Photo and recipe courtesy of Home Chef.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities.

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