Greek Turkey Meatballs With Creamy Lemon Feta Orzo
Ground turkey is combined with feta, spinach, grated onion, and red wine vinegar to make these Greek Turkey Meatballs. While the meatballs cook in the oven, you can prepare a simple lemon orzo pasta with feta and spinach for a delicious and easy to prepare meal in under 40 minutes.
By infusing with moisture-rich veggies, we end up with moist meatballs. This recipe calls for a grated onion plus the juice and fresh chopped spinach, which helps keep the meatballs moist.
The meatballs are full of flavor and when paired with a creamy spinach orzo with lemon and feta, you have a complete weeknight meal that kids and adults alike will rave about.
Ingredients in Greek Turkey Meatballs
- Ground turkey - we are keeping these meatballs lighter by using 93% lean ground turkey rather than ground beef.
- Italian style breadcrumbs - necessary as a binding agent in the meatballs. The breadcrumbs also give the meatballs a nice texture. You can use whole wheat breadcrumbs, panko or gluten-free breadcrumbs if necessary.
- Fresh spinach, chopped - adding nutrients and moisture, the spinach also adds color and texture to the meatballs.
- Yellow onion - we grate the yellow onion to provide moisture to the ground turkey. Be sure to add the onion and associated liquid that is released during grating for moist, tender meatballs
- Fresh garlic - the garlic is also grated or finely minced to add flavor to the meatballs
- Feta cheese is crumbled to act as a binder and also give incredible salty and tangy flavor to the meatballs
- Red wine vinegar - a typical ingredient in Greek-style meatballs, the vinegar adds moisture and unique flavor
- Fresh and dried herbs - we use dried oregano, salt, pepper, fresh mint and fresh parsley in these meatballs to round out the flavor profile and give an earthy, yet bright punch of flavor.
- Egg - the binder in the meatballs, one beaten egg is all that's needed.
- Olive oil - the oil is used to brush the tops of the meatballs before baking to ensure a golden brown color and it also adds moisture and healthy fat to the meatballs.
Ingredients in the Creamy Lemon Feta Orzo
The orzo is prepared in a skillet with just the right amount of water or broth. It's infused with garlic and onion as well as fresh spinach, feta, lemon juice and lemon zest for a flavorful combo.
- 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
How to Make Greek Turkey Meatballs
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 ½ 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.
What to Serve with Greek Turkey Meatballs
Serve the meatballs over the orzo and pair them with a simple Greek salad, tzatziki sauce, and toasted pita bread if desired.
Greek Turkey Meatballs With Lemon Orzo
Ingredients
Greek Turkey Meatballs
- 1 pound ground turkey
- ½ cup Italian style breadcrumbs
- 1 cup spinach chopped
- 1 onion grated, or finely diced
- 3 cloves garlic minced or grated
- ¼ 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 ½ 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.
Elizabeth Fisher says
This recipe is fantastic and very easy to prepare. Most of the ingredients were already in my kitchen. I work full time so I am always looking for recipes that are delicious, easy to prepare and don’t take too much time (after a long day of work) and this one fit the bill plus it is healthy too! I prepared exactly as written and used chicken broth in the orzo. I was shocked at how much this made. I used a small ice cream-type scoop and it literally made 30 meatballs! As empty nesters, this was enough for dinner and a couple lunches. I topped mine with homemade tzatziki (I’m Greek so everything is better with tzatziki) and it was “restaurant quality”. My kids came home and I made it for them and they were Impressed as well. The spices and flavors were perfect! I’ve shared this recipe with several of my Greek friends and I’m excited to hear their review as well. Make this soon; you will be so happy you found another “winner” for your recipe rotation.
Super Safeway says
Thank you so much for your kind review Elizabeth! I'm so happy you liked the recipe and have shared it with others!
TAYLER ROSS says
I made these meatballs for dinner last night and they were incredible! So flavorful
Paula says
This is such a good idea! My kids love meatballs and I can't get enough of Orzo. The perfect combination for our family.
Charah says
I love this, looks very delicious. Will try this soon. thanks for sharing