Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce
Juicy herb-loaded turkey meatballs baked until golden, served over fluffy lemony orzo, and topped with a dreamy whipped feta yogurt sauce. It’s refreshing, protein-packed, and perfect for lunch, dinner, or meal prep.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the Turkey Meatballs
500g ground turkey
1 small onion, grated
2 garlic cloves, minced
1 egg
¼ cup breadcrumbs (or oatmeal blended)
2 tbsp fresh parsley, chopped
1 tbsp fresh dill or 1 tsp dried
1 tsp dried oregano
½ tsp paprika
Zest of ½ lemon
Salt & pepper
1 tbsp olive oil (for brushing)
For the Lemon Orzo
1 cup orzo pasta
2 cups chicken broth
1 tbsp olive oil
Juice + zest of 1 lemon
Salt & pepper
1 tbsp chopped parsley
For the Creamy Feta Yogurt Sauce
½ cup Greek yogurt
⅓ cup feta cheese, crumbled
1 tbsp olive oil
1 tbsp lemon juice
1 small garlic clove, grated
Pinch black pepper
Optional Add-Ins
Sliced cucumbers
Cherry tomatoes
Sautéed spinach or zucchini
Olives
Extra feta
Instructions
1. Make the Meatballs
1. Preheat oven to 220°C (425°F).
2. In a bowl, combine turkey, onion, garlic, egg, breadcrumbs, herbs, oregano, paprika, lemon zest, salt, and pepper.
3. Form small meatballs (about 1.5 tbsp).
4. Place on a baking sheet and lightly brush with olive oil.
5. Bake 15–18 minutes, until golden and cooked through.
2. Cook the Lemon Orzo
1. Heat olive oil in a pot, add orzo, and lightly toast for 1 minute.
2. Add broth, salt, and pepper.
3. Simmer 8–10 minutes until tender.
4. Stir in lemon juice, lemon zest, and parsley.
3. Make the Creamy Feta Yogurt Sauce
Blend or whisk together:
- Greek yogurt
- Feta
- Olive oil
- Lemon juice
- Garlic
- Black pepper
It should be smooth, creamy, and slightly tangy.
4. Assemble the Greek Bowl
In a bowl add:
Fluffy lemon orzo
Warm Greek turkey meatballs
Spoon generous feta yogurt sauce on top
Finish with:
Fresh parsley
Lemon squeeze
Optional veggies (cucumber, tomatoes, olives)
Tips
Swap turkey with ground chicken.
Add spinach to the meatball mix for extra veggies.
Make it creamy: stir 1 tbsp butter + 1 tbsp parmesan into warm orzo.
Meal prep friendly: lasts 3–4 days in the fridge.
Nutrition Information
Calories: ~470
Protein: 38g
Carbs: 48g
Fat: 14g
Fiber: 3g