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Greek Turkey Meatballs

Greek Turkey Meatballs with Lemon Orzo and Creamy Yogurt Dressing

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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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 375
Ingredients Method Notes

Ingredients
  

For The Meatballs
For The Lemon Orzo
For The Creamy Yogurt Sauce

Method
 

For The Meatballs
  1. 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.
  2. Divide the meat mixture into 12 equal portions and roll them into meatballs.
  3. Place a large skillet with the olive oil over medium heat.
  4. 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
  1. Using a vegetable peeler, peel off 2 large strips of lemon zest.
  2. In a small pot over medium-high heat, combine the orzo, veggie broth, Greek seasoning, salt, and lemon peel and bring to a boil.
  3. 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.
  4. Serve hot with meatballs and garnish with parsley!
For The Creamy Yogurt Sauce
  1. 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.