If you’re craving something fresh, vibrant, and impossibly satisfying, this Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce recipe will absolutely win you over. It combines juicy herbed turkey meatballs, lemony orzo, roasted veggies, and a blissfully creamy feta yogurt sauce for a Mediterranean-inspired dish you’ll want to make again and again.
Why You’ll Love This Recipe
- Flavor-Packed & Fresh: Every bite bursts with lemon, fresh herbs, tangy feta, and sweet roasted veggies—pure sunshine in a bowl!
- Balanced and Wholesome: With lean protein, whole grains, veggies, and yogurt, the meal is delicious and filling, but never heavy.
- Easily Adaptable: Make these Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce gluten-free, dairy-free, or even low-carb with a few simple swaps.
- Crowd-Pleasing and Meal Prep-Friendly: It’s just as perfect for a weeknight family dinner as it is for impressing friends at your next get-together.
Ingredients You’ll Need
One of the best things about this recipe is how it lets a few simple, sunshiny ingredients truly shine. Not a single component is wasted—each one brings its own color, flavor, or creamy, hearty texture to the platter!
- Lean ground turkey (or chicken): The foundation for tender, juicy meatballs; aim for 93% lean so they’re neither dry nor greasy.
- Egg: Binds everything together for perfectly shaped meatballs.
- Breadcrumbs: Essential for light, airy texture—use gluten-free if needed, or coconut flour for grain-free.
- Red onion & garlic: Add sweet-savory depth that balances the fresh herbs.
- Fresh parsley & fresh mint: The dynamic duo that brings out the “Greek” flavor—don’t skip these if possible!
- Dried oregano: Classic Mediterranean spice that works wonders in both the meatballs and the veggie medley.
- Red & orange bell peppers, red onion: Roasted alongside the meatballs for caramelized sweetness and color.
- Lemon zest & juice: The orzo gets a bright citrusy lift that ties all the flavors together.
- Orzo pasta: Acts as the “bed” for your meatballs, soaking up lemon and olive oil beautifully.
- Butter (or olive oil): Finishes the orzo to shiny perfection.
- Kalamata olives (optional): For briny pops of flavor—so good if you love olives!
- Greek yogurt & feta: Form the base of the creamy, tangy sauce that unites the dish.
- Olive oil: A little in every step for velvety, rich Greek flavor.
- Salt & black pepper: Don’t be shy—layer salt and pepper at every stage for best results.
- Fresh torn mint and parsley: To garnish and make everything taste (and look) extra special.
- Pita bread (optional): Perfect for scooping up every last bit of feta sauce and orzo.
Variations
One of my favorite things about these Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce is just how simple they are to adjust to your tastes or pantry staples. Let’s get creative and make this dish your own!
- Gluten-Free: Swap in gluten-free breadcrumbs or use 2-3 tablespoons of coconut flour to bind the meatballs and ensure the pasta is gluten-free or try quinoa for a hearty, naturally gluten-free base.
- Dairy-Free: Use your favorite non-dairy yogurt and a vegan feta-style cheese, or drizzle on homemade tahini sauce if you want to skip dairy altogether.
- Low-Carb: Serve the meatballs and sauce over zucchini noodles, cauliflower rice, or a bed of baby spinach instead of orzo.
- Lamb or Beef: For a richer, more traditional flavor, ground lamb or beef makes a wonderful substitute for turkey.
- Add More Veggies: Toss sliced zucchini, cherry tomatoes, or eggplant in with the peppers and onions for even more color and nutrition!
How to Make Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce
Step 1: Make the Creamy Feta Yogurt Sauce
Start with the sauce so the flavors have time to mingle—just blitz together Greek yogurt, feta, olive oil, lemon zest and juice, and garlic powder in a food processor or blender until smooth. Taste, season with salt and pepper, and thin with water if needed for a perfect drizzle. Set aside; you’ll want to put this on everything!
Step 2: Mix and Shape the Meatballs
In a big bowl, combine the ground turkey (or chicken), egg, breadcrumbs, finely diced red onion, minced garlic, chopped parsley, mint, oregano, salt, and black pepper. Gently use your hands to create about 16 golf ball-sized meatballs—dampening your hands with water as you go makes this step a breeze and keeps everything from sticking.
Step 3: Prep the Veggie Bed & Nestle Meatballs
Slice your bell peppers and red onion, then toss them in a bit of olive oil and a sprinkle of salt and pepper. Spread the veggies out evenly on a parchment-lined baking sheet, then gently nest your meatballs among the colorful veggies so they’ll roast together—this lets the flavors blend and saves you dishes!
Step 4: Bake Everything Together
Bake at 400°F (204°C) for 17–23 minutes, or until the meatballs are golden and cooked through (165°F/74°C with a meat thermometer). The veggies will caramelize beautifully, and your kitchen will start to smell heavenly.
Step 5: Prepare the Lemon Orzo
While the meatballs roast, cook your orzo according to the package instructions. Drain and return to the pot; stir in lemon zest, lemon juice, butter (or olive oil), plenty of salt and pepper, and (if you’re using them) the sliced kalamata olives for a punchy, briny touch.
Step 6: Assemble and Serve
To serve, scoop lemony orzo onto plates or bowls, pile on the roasted veggies and golden Greek turkey meatballs, and drizzle generously with the creamy feta yogurt sauce. Finish with a flourish of fresh herbs and, if you like, a few wedges of warm pita bread. Enjoy every sun-drenched bite!
Pro Tips for Making Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce
- Meatball Magic: Dampen your hands with a little water before shaping each meatball—this keeps the mixture from sticking so you get smooth, even rounds every time.
- Sauce Consistency: If your feta yogurt sauce feels too thick, add water just a teaspoon at a time; it should be pourable, not runny, for that perfect drizzle effect.
- Veggies Get Tender: Slice your peppers and onions thinly so they roast in the same time it takes the meatballs to cook, resulting in sweet, caramelized perfection without overcooking the meatballs.
- Zesty Orzo: Don’t skimp on the lemon zest and juice in the orzo—this is what transforms it from ordinary side to something you’ll crave!
How to Serve Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce
Garnishes
Add a shower of fresh mint and parsley just before serving—it instantly amps up the aroma and adds a pop of color. A tiny extra sprinkle of crumbled feta (because, why not?) and a swirl of olive oil make it as beautiful as it is tasty.
Side Dishes
While the Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce are already a meal-in-a-bowl, warm pita bread or crispy pita chips are a classic for scooping and dipping. If you’re feeding a crowd, serve alongside a zippy tomato-cucumber salad or a bowl of marinated olives for extra Mediterranean flair.
Creative Ways to Present
Serve this dish “family style” on a big platter, letting everyone build their own bowl. For parties, you can skewer the meatballs (with roasted veggies in between!) and drizzle sauce over the top, or turn it into a meal-prep lunch by layering everything in jars for grab-and-go happiness.
Make Ahead and Storage
Storing Leftovers
Store any remaining Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce in an airtight container—the meatballs, orzo, veggies, and sauce all keep well for up to 3–4 days in the fridge. Keep the sauce separate for best freshness!
Freezing
These meatballs are freezer-friendly! Lay cooked, cooled meatballs on a sheet pan to freeze individually, then transfer to a zip-top bag for storage up to 2 months. The orzo and sauce are best fresh, but you can freeze plain cooked orzo if needed.
Reheating
To reheat, warm the meatballs and veggies in the microwave or a 350°F oven until hot. Orzo can be revived with a splash of water. Give the feta yogurt sauce a quick stir and serve cold or at room temp for the creamiest drizzle.
FAQs
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Can I make the meatballs ahead of time?
Absolutely! You can form and refrigerate the meatballs (uncooked) up to one day in advance. When ready to bake, let them sit at room temperature while you preheat the oven, then proceed as directed for the freshest taste and best texture.
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Can I use different types of ground meat?
Definitely—this recipe is delicious with ground chicken, lamb, or even lean beef. Each protein yields a slightly different flavor profile, but the method and seasonings remain the same.
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What can I use instead of orzo?
If you don’t have orzo, try small pasta shapes like couscous, ditalini, or even rice or quinoa for a gluten-free option. The lemony, buttery notes will tie in just as nicely.
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Is there a way to make this recipe even healthier?
Yes! Amp up the veggies, use whole wheat orzo, reduce the butter, or swap in low-fat Greek yogurt for the sauce. This Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce recipe is wonderfully flexible for lighter preferences.
Final Thoughts
I can’t wait for you to try Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce in your own kitchen—it’s the kind of wholesome, flavorful, laughter-around-the-table meal that becomes an instant favorite. Let this be your invitation to bring a little Mediterranean sunshine to your dinner tonight!
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Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Baking
- Method: Oven
- Cuisine: Greek
Description
These Greek turkey meatballs are a delicious and flavorful twist on a classic dish. Served with lemon orzo and a creamy feta yogurt sauce, this recipe is sure to impress your dinner guests.
Ingredients
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
- 1/4 teaspoon garlic powder
- Freshly ground salt and black pepper, to taste
- 1–3 teaspoons water
Meatballs:
- 1 pound lean ground turkey
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup finely diced red onion
- 3 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh mint
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- Freshly ground black pepper
Veggies:
- 1 red bell pepper, julienned
- 1 orange bell pepper, julienned
- 1 red onion, sliced
- 1 tablespoon olive oil
- Freshly ground salt and pepper
Lemon Orzo:
- 1 1/3 cup orzo pasta
- 1 teaspoon lemon zest
- Juice from 1/2 lemon
- 1–2 tablespoons butter
- Freshly ground salt and pepper
- Optional: 1/2 cup pitted and sliced kalamata olives
To Garnish:
- Fresh torn mint and parsley
For Serving:
- Optional: Pita bread
Instructions
- Make the feta yogurt sauce: Blend yogurt, feta, olive oil, lemon zest, lemon juice, and garlic powder until smooth. Season with salt and pepper. Thin with water if needed.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the meatballs: Combine turkey, egg, breadcrumbs, onion, garlic, herbs, salt, and pepper. Form into meatballs and set aside.
- Prepare the veggies: Toss peppers and onions with oil, salt, and pepper. Spread on the baking sheet and nestle the meatballs among them. Bake for 17-23 minutes.
- Cook the orzo: Cook orzo according to package instructions. Drain and return to pot. Stir in lemon zest, lemon juice, butter, salt, pepper, and olives.
- To serve: Plate orzo, top with meatballs and veggies, drizzle with feta yogurt sauce, and garnish with mint and parsley. Serve with pita bread if desired.
Notes
- This recipe pairs well with tzatziki sauce.
- Coconut flour can be used as a gluten-free alternative to breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 565 cal
- Sugar: 6.2g
- Fat: 19.5g
- Saturated Fat: 7.2g
- Carbohydrates: 59.8g
- Fiber: 5.1g
- Protein: 39.5g
