Tuesday, September 27, 2022
HomeHealthy EatingGreek Turkey Meatballs with Orzo & Feta Sauce

Greek Turkey Meatballs with Orzo & Feta Sauce


I’ve a model new protein & veggie packed dinner for you that may simply have you ever doing backflips in your kitchen. When you’ve been following AK for some time now, there’s a superb probability you’ve made one among my epic meatballs recipes (like my well-known ginger rooster meatballs). I LOVE making scrumptious meatball dishes for dinner as a result of they’re tremendous versatile, kid-friendly, and simpler to make than you assume!

These Greek turkey meatballs have tons of flavorful herbs rolled proper into them and are served with stunning veggies, vivid lemon orzo, and a creamy, tangy feta sauce. One phrase to explain a chew of this combo: magical. This dish is the right well-rounded dinner with every thing you can need — numerous protein, loads of veggies, grains, and naturally, unbelievable flavors.

Serve this beautiful bowl with olives, pita, and additional herbs and sauce should you’d like! I included straightforward methods to prep them forward of time and even freeze them for later to make weeknight dinners a breeze.

Greek turkey meatballs with orzo and feta sauce in a bowl

All the pieces you’ll have to make these Greek turkey meatballs

This recipe is really among the finest sheet pan meals. Herby Greek turkey meatballs baked on one pan with the veggies, then served with a flavorful lemon orzo and a creamy, tangy feta yogurt sauce. YUM. Right here’s every thing you’ll have to make them:

  • For the sauce: we’re utilizing my go-to creamy feta yogurt dressing that’s the right combo of tangy, creamy and salty.
  • For the meatballs: you’ll want some lean floor turkey, an egg & breadcrumbs for binding, crimson onion, recent herbs like parsley and mint, dried oregano, and loads of salt & pepper.
  • For the veggies: the meatballs will bake proper up with bell peppers and crimson onion.
  • For the orzo: you’ll get loads of taste for the orzo with lemon juice, lemon zest, a bit of butter or olive oil, salt & pepper.

ingredients for Greek turkey meatballs in a bowl

Extra scrumptious methods to serve these meatballs

I really like the combo of the lemon orzo and feta sauce with these wholesome Greek turkey meatballs, however you can additionally:

  • Swap the orzo for quinoa, rice, farro or couscous
  • Strive my Do-it-yourself Tzatziki Sauce rather than the feta sauce
  • Combine in some pitted, sliced kalamata olives with the orzo for additional bites of taste
  • Serve with pita and additional feta sauce for dipping!

unbaked Greek turkey meatballs and peppers on a sheet pan

Can I make the gluten free?

Positive! Be at liberty so as to add 2-3 tablespoons of coconut flour to the meatball combination as an alternative of the breadcrumbs, or just use gluten free breadcrumbs.

You possibly can then serve the meatballs with quinoa or rice as an alternative of orzo, or just get pleasure from them with the sauce.

baked Greek turkey meatballs on a sheet pan with peppers

Tip for forming your meatballs

I like to recommend wetting your palms, coating them in a bit of olive oil or spraying your palms with a bit of nonstick cooking spray earlier than rolling your meatballs to forestall the combination from sticking. Really easy!

healthy Greek turkey meatballs with orzo in three bowls

Make these baked Greek turkey meatballs forward of time

There are two straightforward methods you could truly make these Greek turkey meatballs forward of time and cook dinner them up while you’re prepared!

  1. From cooked: combine and type the meatballs, then bake them as directed or cook dinner them in a skillet. As soon as cooked, retailer them within the fridge for as much as 2-3 days till you’re able to proceed with the recipe.
  2. From uncooked: combine and type the meatballs, then place them on a baking sheet lined with parchment paper. Tightly cowl the meatballs with plastic wrap and put them within the fridge till you might be able to cook dinner them. You possibly can prep these meatballs 1-2 days forward of time. As soon as able to cook dinner, merely comply with the recipe as written.

easy Greek turkey meatballs with orzo and feta sauce in bowls

The way to freeze these meatballs for later

  • Cook dinner first, then freeze: place your cooked Greek turkey meatballs and peppers in a freezer-safe, hermetic container or bag and freeze them for as much as 3 months. *Make certain you don’t overcook the peppers earlier than freezing them. If you’re able to get pleasure from, let your container of meatballs & peppers thaw within the fridge for just a few hours or in a single day. Once they’re nearly carried out thawing you can also make the orzo and sauce. Lastly, warmth the meatballs and peppers in a pan till they’re good and heat, and serve with the orzo and sauce!
  • Freeze earlier than cooking: you too can freeze these meatballs earlier than cooking them! Type your meatballs as instructed, place them on a baking sheet, and put them within the freezer for 1-2 hours. That is known as a flash freeze. Then, switch your frozen meatballs to an hermetic, freezer-friendly bag or container and place within the freezer for as much as 3 months. To thaw them, merely place them within the fridge for just a few hours or in a single day after which cook dinner them as directed within the recipe.

Greek turkey meatballs with veggies and orzo in a bowl

Advisable instruments

Try all of my kitchen necessities right here!

Extra meatball recipes you’ll love

Get much more dinner recipes right here!

I hope you’re keen on these scrumptious Greek turkey meatballs with orzo and feta sauce! When you make them be sure you go away a remark and a score so I understand how you appreciated them. Take pleasure in, xo!

Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce

Scrumptious Greek turkey meatballs with lemon orzo, tender veggies, and a creamy feta yogurt sauce. These wholesome baked Greek turkey meatballs are full of tons of great herbs and make the right protein-packed weeknight meal!

  • For the 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
  • ¼
    teaspoon
    garlic powder
  • Freshly floor salt and black pepper, to style
  • 1-3
    teaspoons
    water to skinny sauce so you’ll be able to drizzle it over meatballs
  • For the meatballs:
  • 1
    pound
    lean floor rooster or turkey (round 93% lean is finest)
  • 1
    egg
  • ½
    cup
    breadcrumbs
  • ¼
    cup
    finely diced crimson onion (from about 1/4th massive crimson onion)
  • 3
    cloves
    garlic, minced (or sub ½ teaspoon garlic powder)
  • 3
    tablespoons
    chopped recent parsley
  • 3
    tablespoons
    chopped recent mint
  • ½
    teaspoon
    dried oregano
  • ¾
    teaspoon
    salt
  • Freshly floor black pepper
  • For the veggies:
  • 1
    crimson bell pepper, julienned
  • 1
    orange bell pepper, julienned
  • 1
    crimson onion, sliced
  • 1
    tablespoon
    olive oil
  • Freshly floor salt and pepper
  • For the lemon orzo:
  • 1 ⅓
    cup
    orzo pasta (8 ounces)
  • 1
    teaspoon
    lemon zest
  • Juice from ½ lemon (about 2 tablespoons recent lemon juice)
  • 1-2
    tablespoons
    butter (or olive oil)
  • Freshly floor salt and pepper, to style
  • Non-compulsory: ½ cup pitted and sliced kalamata olives
  • To garnish:
  • Contemporary torn mint and parsley
  • For serving:
  • Non-compulsory: Pita bread

  1. First make the feta yogurt sauce: add yogurt, feta, olive oil, lemon zest, lemon juice and garlic powder to the bowl of a meals processor or to a blender. Course of/mix till easy and nicely mixed, scraping down the perimeters as crucial. Add salt and pepper to style and course of as soon as extra. If it’s not skinny sufficient, be happy so as to add 1-3 teaspoons of water so as to simply drizzle it. Put aside.

  2. Preheat the oven to 400 levels F. Line a baking sheet with parchment paper.

  3. In a big bowl, add the bottom rooster or turkey, egg, breadcrumbs, diced crimson onion, garlic, parsley, mint, oregano, salt and pepper; use clear palms to type into 16 golf ball sized meatballs. Put aside.

  4. Tip for forming meatballs: maintain a small bowl of water to dip your palms in earlier than forming every meatball. It makes it a lot simpler!

  5. Add peppers and onions to a medium bowl and drizzle with 1 tablespoon olive oil and freshly floor salt and pepper. Toss collectively then add veggies to the ready pan and unfold out evenly. Subsequent nestle the meatballs in between the veggies. Bake for 17-23 minutes or till a meat thermometer reads 165 levels F.

  6. Whereas the meatballs are cooking, you can also make the orzo: first cook dinner the orzo in response to the instructions on the package deal. As soon as al dente, drain the orzo and add again to the pot, then stir within the lemon zest, lemon juice, butter (or olive oil) and season with salt and pepper to style. I actually like so as to add quite a lot of black pepper to mine! Lastly, stir within the kalamata olives.

  7. To serve: add orzo to plates or bowls, then high with meatballs (4 per individual) and peppers/onion combination. Drizzle with the feta yogurt sauce and garnish with recent torn mint and parsley. I additionally love including recent pita triangles or pita chips on the aspect as an choice, too! Take pleasure in! Serves 4.

This recipe would even be fabulous with my do-it-yourself tzatziki sauce.

As an alternative of breadcrumbs, be happy to make use of 2-3 tablespoons of coconut flour as a binder as an alternative of breadcrumbs. It is a nice gluten free choice, too!

Be at liberty to double the sauce in order for you extra for dipping your pita in!

See the complete put up for tactics to make the meatballs forward of time and to freeze them for later.

Vitamin

Servings: 4 servings

Serving measurement: 1 serving (1/4 of meatballs, orzo, veggies & sauce)

Energy: 565kcal

Fats: 19.5g

Saturated fats: 7.2g

Carbohydrates: 59.8g

Fiber: 5.1g

Sugar: 6.2g

Protein: 39.5g

Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats

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