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Greek Turkey Meatballs With Lemon Orzo

An easy and delicious weeknight meal, ground turkey is combined with feta, spinach, grated onion, and red wine vinegar to make Greek Turkey Meatballs.  While the meatballs cook in the oven, you can prepare a simple lemon orzo pasta with feta and spinach for a complete meal in under 40 minutes. 
Course Main Course
Cuisine Greek
Keyword Greek Turkey Meatballs
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 servings
Calories
Author Eva Fry

Ingredients

Greek Turkey Meatballs

  • 1 pound ground turkey
  • 1/2 cup Italian style breadcrumbs
  • 1 cup spinach chopped
  • 1 onion grated, or finely diced
  • 3 cloves garlic minced or grated
  • 1/4 cup feta cheese crumbled
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon fresh parsley chopped
  • 1 large egg
  • salt and pepper to taste
  • olive oil

Creamy Lemon Feta Orzo

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 cup orzo pasta
  • 2 cups water or broth
  • 2 oz feta cheese
  • 1 cup spinach chopped
  • 1 lemon zest and juice
  • salt and pepper to taste

Instructions

  • Preheat the oven to 450° F.  Line a large baking sheet with parchment paper and set aside.
  • In a large bowl, combine the ground turkey, breadcrumbs, chopped spinach, grated onion, minced garlic, crumbled feta, red wine vinegar, oregano, mint, parsley, egg, salt, and pepper.  Stir well with your hand or a wooden spoon until combined.
  • Form and shape the meatballs into 1 1/2 inch meatballs and place them on the baking sheet.  Brush with olive oil just before baking.
  • Bake the meatballs for 20 to 25 minutes
  • Meanwhile, heat a large skillet over medium-high heat and add the olive oil and the diced onion.  Cook until soft and translucent, about 2-3 minutes.  Add the minced garlic and cook until fragrant.
  • Add the orzo pasta and the water or broth to the skillet and bring to a boil.  Reduce to a simmer and cook until the liquid is absorbed for about 12 minutes.  Add the feta cheese, chopped spinach, lemon zest, and juice of one lemon to the orzo and stir until the spinach is wilted and everything is combined.  Season with salt and pepper to taste.
  • Serve the meatballs over the orzo and pair them with a simple Greek salad, tzatziki sauce, and toasted pita bread if desired.