Description
A balanced Greek-inspired dinner featuring tender herb-infused turkey meatballs, bright lemon orzo, roasted veggies, and a tangy feta yogurt sauce. Ready in 60 minutes.
Ingredients
For the creamy feta yogurt sauce: 1/2 cup plain Greek yogurt, 1/2 cup feta crumbles, 1 tablespoon olive oil, 2 teaspoons lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon garlic powder, salt and pepper to taste, 1–3 teaspoons water to thin
For the meatballs: 1 pound lean ground turkey (93% lean), 1 egg, 1/2 cup breadcrumbs, 1/4 cup finely diced red onion, 3 cloves garlic or 1/2 tsp garlic powder, 3 tbsp chopped parsley, 3 tbsp chopped mint, 1/2 tsp dried oregano, 3/4 tsp salt
For the veggies: 1 red bell pepper (julienned), 1 orange bell pepper (julienned), 1 red onion (sliced), 1 tbsp olive oil
For the lemon orzo: 1 1/3 cups orzo pasta (8 oz), 1 tsp lemon zest, juice from 1/2 lemon (2 tbsp), 1–2 tbsp butter or olive oil
To garnish: fresh torn mint and parsley
Optional: pita bread for serving
Instructions
Blend Greek yogurt, feta crumbles, lemon zest, juice, garlic powder, and olive oil in a food processor until smooth
Add water to reach desired consistency for drizzling
Season turkey meatballs with egg, breadcrumbs, red onion, garlic, parsley, mint, oregano, salt, and pepper (form into 16–20 bite-sized meatballs)
Brush bell peppers and red onion slices with olive oil, season with salt and pepper
Place meatballs and veggies on a baking sheet; bake at 400°F (200°C) for 25–30 minutes
While baking, cook orzo per package instructions (≈8 mins), drain, and toss with butter/olive oil, lemon zest, and juice
Plated with meatballs, orzo, veggies, and feta yogurt sauce; garnish with herbs
Notes
Use olive oil instead of butter in orzo for non-dairy option
Adjust yogurt sauce thickness as needed
Leftovers refrigerate well for up to 3 days
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Oven roasting/Stovetop cooking
- Cuisine: Greek