Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce

Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce

A delicious and healthy meal featuring juicy Greek turkey meatballs, zesty lemon orzo, roasted veggies, and a creamy feta yogurt sauce. This protein-packed dish is perfect for a satisfying weeknight dinner!

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Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: Greek Turkey Meatballs

Prep Time: 40

Cook Time: 20

Total Time: 1

Servings:

Calories: 567kcal

Ingredients

For the Feta Yogurt Sauce:

½ cup plain Greek yogurt
½ cup crumbled feta cheese
1 tbsp olive oil
2 tsp lemon juice
1 tsp lemon zest
¼ tsp garlic powder
Salt & freshly ground black pepper, to taste
1-3 tsp water (to thin sauce for drizzling)

For the Meatballs:

1 lb lean ground turkey or chicken (93% lean recommended)
1 egg
½ cup breadcrumbs
¼ cup finely diced red onion (about ¼ of a large onion)
3 cloves garlic, minced (or ½ tsp garlic powder)
3 tbsp chopped fresh parsley
3 tbsp chopped fresh mint
½ tsp dried oregano
¾ tsp salt
Freshly ground black pepper

For the Roasted Veggies:

1 red bell pepper, julienned
1 orange bell pepper, julienned
1 red onion, sliced
1 tbsp olive oil
Salt & freshly ground black pepper

For the Lemon Orzo:

1⅓ cups orzo pasta (8 oz)
1 tsp lemon zest
Juice of ½ lemon (about 2 tbsp)
1-2 tbsp butter (or olive oil)
Salt & freshly ground black pepper, to taste
Optional: ½ cup sliced kalamata olives

For Garnish:

Fresh mint and parsley, torn
Optional: Pita bread or pita chips for serving

Instructions

1. Make the Feta Yogurt Sauce

In a food processor or blender, combine Greek yogurt, feta, olive oil, lemon zest, lemon juice, and garlic powder. Blend until smooth, scraping down the sides as needed. Season with salt and pepper, then blend again. If the sauce is too thick, add 1-3 teaspoons of water until it reaches a drizzle-able consistency. Set aside.

2. Prepare the Meatballs

Tip: Dip your hands in water before rolling the meatballs to prevent sticking.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix the ground turkey (or chicken), egg, breadcrumbs, diced red onion, garlic, parsley, mint, oregano, salt, and pepper. Use clean hands to form the mixture into 16 golf ball-sized meatballs.
Tip: Dip your hands in water before rolling the meatballs to prevent sticking.

3. Roast the Veggies & Bake the Meatballs

In a bowl, toss the sliced bell peppers and red onion with olive oil, salt, and pepper. Spread the veggies evenly on the prepared baking sheet. Nestle the meatballs between the veggies. Bake for 17-23 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).

4. Cook the Lemon Orzo

While the meatballs are baking, cook the orzo according to the package instructions. Drain and return it to the pot. Stir in the lemon zest, lemon juice, butter (or olive oil), salt, and pepper. Add kalamata olives if using.

5. Assemble & Serve

Divide the lemon orzo among four plates or bowls. Top each with four meatballs and a portion of the roasted veggies. Drizzle with the creamy feta yogurt sauce and garnish with fresh mint and parsley. Serve with pita bread or pita chips if desired.
Enjoy your fresh, vibrant Greek-inspired meal! 🇬🇷

Notes

Swap breadcrumbs for 2-3 tbsp coconut flour for a gluten-free alternative.
Double the sauce for extra dipping!
Try this with homemade tzatziki for a delicious twist.
Make-Ahead Option: Meatballs can be prepped and frozen for later use.

Nutrition

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