Description
Greek Turkey Meatballs With Lemon Orzo is a delightful culinary experience that brings the vibrant flavors of the Mediterranean to your dining table. Tender turkey meatballs are infused with aromatic herbs and spices, served over zesty lemon orzo for a meal that’s both satisfying and easy to prepare. Whether for a family dinner or entertaining guests, this dish will impress everyone while keeping your cooking time minimal.
Ingredients
Scale
- 1 lb lean ground turkey
- 1/2 cup breadcrumbs (plain or seasoned)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Zest of 1 lemon
- Salt and pepper to taste
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tbsp olive oil
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, breadcrumbs, feta cheese, parsley, lemon zest, salt, and pepper. Mix gently until just combined.
- Shape the mixture into small balls (about 1 inch wide) and place them on the prepared baking sheet.
- Bake for approximately 20 minutes until golden brown.
- While meatballs bake, bring chicken broth to a boil in a saucepan. Add orzo and cook according to package instructions until al dente; drain any excess liquid.
- Fluff the orzo with a fork and stir in olive oil, salt, pepper, and fresh lemon juice.
- Serve meatballs over a bed of lemony orzo garnished with extra parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 meatballs and 1/2 cup lemon orzo (approx. 250g)
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
Keywords: For added nutrition, consider incorporating finely chopped spinach or bell peppers into the meatball mixture. To save time, prepare the meatballs in advance and refrigerate before baking. Leftovers can be stored in an airtight container in the fridge for up to three days.