Creamy Lemon Orzo with Turkey Meatballs
Tender turkey meatballs baked or pan-seared to perfection, served over creamy, lemon-infused orzo pasta. Finished with fresh herbs and a touch of Parmesan, this dish is bright, hearty, and perfect for a weeknight dinner or meal prep.
⏱ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Turkey Meatballs
1 lb (450 g) ground turkey
¼ cup breadcrumbs (or panko)
1 egg
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
½ tsp dried oregano
Salt & pepper, to taste
1 tbsp olive oil (for pan-frying)
For the Lemon Orzo
1 cup orzo pasta
2 tbsp butter or olive oil
2 cloves garlic, minced
2 cups low-sodium chicken broth
¼ cup grated Parmesan cheese
Zest and juice of 1 lemon
Salt & pepper, to taste
2 tbsp fresh parsley or dill, chopped
Optional Garnish
Lemon wedges
Extra Parmesan
Fresh herbs
Instructions
Step 1: Make the Turkey Meatballs
1. Preheat oven to 400°F (200°C) if baking, or heat a skillet for pan-frying.
2. In a bowl, combine ground turkey, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper.
3. Mix gently and form into 1–1.5 inch meatballs.
4. Baking: Place on a parchment-lined baking tray, bake for 18–20 minutes until cooked through.
Pan-frying: Heat olive oil over medium heat, cook meatballs for 6–8 minutes per side until golden and cooked through.
Step 2: Cook the Lemon Orzo
1. In a medium saucepan, melt butter or heat olive oil over medium heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Add orzo and toast lightly for 1 minute.
4. Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
5. Stir in Parmesan, lemon zest, lemon juice, salt, and pepper.
6. Remove from heat and fold in fresh parsley or dill.
Step 3: Assemble the Bowl
1. Spoon creamy lemon orzo onto plates or a serving dish.
2. Top with turkey meatballs.
3. Drizzle any pan juices or extra sauce over the top.
4. Garnish with lemon wedges, extra Parmesan, and fresh herbs.
Notes & Tips
For extra moisture, stir ¼ cup Greek yogurt into the orzo after cooking.
Add spinach or peas to the orzo for extra vegetables.
Use whole wheat orzo for a fiber boost.
For more flavor, sear meatballs before baking to get a golden crust.
Serving Suggestions
Serve with a green salad with lemon-olive oil dressing.
Pair with roasted vegetables for a complete Mediterranean meal.
Drizzle with a little extra virgin olive oil for richness.
⚖️ Nutrition information
Calories: 450 kcal
Protein: 32 g
Carbs: 38 g
Fat: 18 g
Fiber: 3 g