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Greek Turkey Meatballs With Lemon Orzo - Bright, Fresh, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the turkey meatballs:
  • 1 lb (450 g) ground turkey (93% lean works best)
  • 1/2 small onion, grated (about 1/4 cup), plus juices
  • 2 cloves garlic, finely grated or minced
  • 1 large egg
  • 1/3 cup plain Greek yogurt
  • 1/3 cup breadcrumbs (panko or regular)
  • 2 tbsp fresh dill, chopped (or 2 tsp dried)
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • Zest of 1 lemon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2–3 tbsp olive oil for searing
  • For the lemon orzo:
  • 1 1/4 cups orzo
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 3 1/2 cups low-sodium chicken or vegetable broth (warmed)
  • Zest of 1 lemon
  • Juice of 1–2 lemons (about 3–4 tbsp), to taste
  • 1/3 cup crumbled feta, plus more for serving
  • 1/4 cup fresh parsley or dill, chopped
  • Kosher salt and black pepper, to taste
  • Optional add-ins and toppings:
  • 1 cup baby spinach or chopped kale
  • 1/2 cup halved cherry tomatoes or roasted red peppers
  • Cucumber, olives, or red onion for serving
  • Extra lemon wedges

Method
 

  1. Mix the meatballs: In a large bowl, combine ground turkey, grated onion, garlic, egg, yogurt, breadcrumbs, dill, oregano, cumin, lemon zest, salt, and pepper. Stir gently until just combined. Avoid overmixing to keep the meatballs tender.
  2. Form the meatballs: With damp hands, shape into 18–20 meatballs, about 1 1/2 inches in diameter. Place on a plate or tray.
  3. Sear the meatballs: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add meatballs in a single layer without crowding. Sear until golden on two sides, about 5–7 minutes total. Transfer to a plate. Work in batches, adding more oil if needed.
  4. Start the orzo: In the same pan, reduce heat to medium. Add 2 tablespoons olive oil and the garlic. Cook 30 seconds until fragrant. Stir in the orzo and toast 1–2 minutes, stirring to coat.
  5. Add broth and simmer: Pour in 3 cups of warm broth and the lemon zest. Stir, then lower heat to a gentle simmer. Cook, stirring occasionally, until the orzo is mostly tender, 8–10 minutes. Add more broth as needed if the pan looks dry.
  6. Return meatballs to the pan: Nestle the seared meatballs into the orzo. Cover and simmer 5–7 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the orzo is al dente.
  7. Finish with lemon and feta: Stir in lemon juice, feta, and herbs. If using, fold in spinach until wilted. Taste and adjust salt, pepper, and lemon. The orzo should be creamy but not soupy; add a splash of broth if too thick.
  8. Serve: Spoon into bowls and top with extra feta, fresh herbs, and any optional toppings. Offer lemon wedges on the side.