Prepare yourself for the BEST Greek Turkey Meatballs EVER. This meal is balanced, delicious, and filling. It’s the perfect dish to satisfy the taste buds of your whole family!
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Who doesn’t love Greek food?! This Greek Turkey Meatball recipe creates the most beautiful symphony of flavors when paired with the lemony orzo, creamy sauce, and a crisp Greek Salad! I cannot wait for you to make this bowl over and over again!
In this post, you will learn how to make Greek Turkey Meatballs with Lemon Orzo and Creamy Yogurt Sauce. Plus, we will dive into the three meatball cooking methods, a nutrition breakdown, equipment needs, and serving & storage information.
In this recipe, I use my salt-free Greek spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Greek seasoning on the market. But feel free to use whatever Greek spice you have on hand!
This post is all about Greek Turkey Meatballs.
The Three Meatball Cooking Methods
There are 3 main ways to cook your meatballs – so choose your favorite!
Air Fryer Method
Step 1: Preheat the air fryer to 400 degrees F.
Step 2: Place the meatballs about 1 inch apart in the air fryer basket, working in batches to not overcrowd them.
Step 3: Air fry for 7-8 minutes or until the internal temperature is 165 degrees F.
Oven Method
Step 1: Preheat the oven to 400 degrees F.
Step 2: Place meatballs in a single layer (spread out so they cook evenly) on a parchment-lined baking sheet.
Step 3: Bake for 12-15 minutes or until the internal temperature is 165 degrees F.
Skillet Method
Step 1: Place a large skillet with a swirl of olive oil over medium heat.
Step 2: Add in the meatballs (working in batches if necessary). Cook for 5 minutes, flip to the other side, and cook an additional 5 minutes. The internal temperature should be 165 degrees F. If not, cook until the internal temperature is reached (flipping periodically so one side doesn’t burn).
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Nutrition Breakdown
This meal is packed with protein and very filling! Additionally, it has a great ratio of protein to carbs to fat. However, it is low on fiber and could use some veggies for some added micronutrients. I recommend serving it with this Greek salad!
Here is the nutritional breakdown of this meal:
- 375 calories
- 14 grams of fat per serving
- 18 g carbs per serving
- 1 gram of fiber per serving
- 25 grams of protein
Equipment Needs
This recipe doesn’t require any specialty equipment needs. So, most of the equipment used today should be part of any standard kitchen supplies! If you happen to be in the market for some new kitchen staples, my affiliate links to all of the kitchen supplies used in this recipe are listed below. Click directly on the links to shop (I receive a small commission if you choose to purchase through my links at no extra cost to you!):
- a sharp knife
- a cutting board
- a vegetable peeler (to get lemon peel)
- a zester (for lemon zest)
- a food thermometer
- a mixing bowl
- a pot (for orzo)
- a skillet (for skillet method)
- air fryer (for air fryer method)
- baking sheet (for oven method)
- measuring cups & spoons
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Serving Information
This recipe could be served alone. However, I prefer (and suggest) serving it with a Greek salad to add some veggies to the meal. Alternatively, you could serve some dolma (stuffed grape leaves) as an appetizer or a hummus trio platter. Don’t forget the pita bread!
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Store & Reheat
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of food). Store in the fridge for up to 4 days.
Freezer: You can also freeze the meatballs for up to 3 months. Place the meatballs in the fridge to thaw overnight for best results. I wouldn’t recommend freezing the orzo, for best results.
Reheat
Microwave: Place meatballs and orzo in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*
Stovetop: Place meatballs with a drizzle of olive oil in a pan over medium heat. Cover and let sit for 5 minutes or until heated through. Stir occasionally.*
Oven: Preheat oven to 350 degrees F. Place meatballs on a parchment-lined baking sheet, and cook for 10 minutes.*
* Total time depends on the amount you are reheating.
Greek Turkey Meatballs with Lemon Orzo and Creamy Yogurt Dressing
Ingredients
For The Meatballs
- 1 lb ground turkey
- 1/4 red onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 2 tsp The Spice Girl Kitchen Greek Seasoning
- 2 tsp lemon zest
- 1 tbsp olive oil
For The Lemon Orzo
- 1 lemon (for peel & juice)
- 1 cup orzo, dry
- 2 1/2 cup veggie broth
- 1 tsp The Spice Girl Kitchen Greek Seasoning
- 1/2 tsp salt
- 1 tsp olive oil
- parsley, for garnish
For The Creamy Yogurt Sauce
- 1/2 cup yogurt
- 1 lemon, juiced
- 1 tsp The Spice Girl Kitchen Greek Seasoning
- pinch of salt
Instructions
For The Meatballs
- In a medium mixing bowl, combine ground turkey, red onion, garlic, salt, lemon zest, and Greek seasoning. Use your hands to mix to incorporate everything together.
- Divide the meat mixture into 12 equal portions and roll them into meatballs.
- Place a large skillet with the olive oil over medium heat.
- Add in the meatballs (working in batches if necessary). Cook for 5 minutes, flip to the other side, and cook an additional 5 minutes. The internal temperature should be 165 degrees F. If not, cook until the internal temperature is reached (flipping periodically so one side doesn't burn).
For The Lemon Orzo
- Using a vegetable peeler, peel off 2 large strips of lemon zest.
- In a small pot over medium-high heat, combine the orzo, veggie broth, Greek seasoning, salt, and lemon peel and bring to a boil.
- Reduce heat to a simmer and simmer for 12-15 minutes uncovered until the orzo is tender. Remove from heat, discard the lemon peel, and add in the olive oil and the juice from half a lemon. Stir.
- Serve hot with meatballs and garnish with parsley!
For The Creamy Yogurt Sauce
- Combine yogurt, lemon juice, salt, and Greek seasoning in a bowl. Mix until well incorporated. Serve over meatballs. Enjoy!
Notes
Store & Reheat
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of food). Store in the fridge for up to 4 days. Freezer: You can also freeze the meatballs for up to 3 months. Place the meatballs in the fridge to thaw overnight for best results. I wouldn't recommend freezing the orzo, for best results.Reheat
Microwave: Place meatballs and orzo in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.* Stovetop: Place meatballs with a drizzle of olive oil in a pan over medium heat. Cover and let sit for 5 minutes or until heated through. Stir occasionally.* Oven: Preheat oven to 350 degrees F. Place meatballs on a parchment-lined baking sheet, and cook for 10 minutes.* * Total time depends on the amount you are reheating.This post was all about Greek Turkey Meatballs.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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