Greek Turkey Meatballs with Orzo and Feta Sauce
Juicy, herb-packed turkey meatballs are paired with tender orzo pasta and smothered in a creamy feta sauce. It’s a cozy yet light Mediterranean dinner that combines the richness of cheese with fresh herbs and bright lemon.
⏱ Time
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 4
Ingredients
For the Turkey Meatballs
1 lb (450 g) ground turkey
½ cup breadcrumbs (panko or regular)
1 egg
2 garlic cloves, minced
2 tbsp red onion, finely grated
2 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp ground cumin (optional, for depth)
Zest of ½ lemon
Salt & black pepper, to taste
2 tbsp olive oil (for searing)
For the Orzo
1 ½ cups uncooked orzo
3 cups chicken or vegetable broth
1 tbsp olive oil
Salt, to taste
For the Creamy Feta Sauce
1 tbsp olive oil
2 garlic cloves, minced
1 cup milk (whole or 2%)
½ cup heavy cream (or more milk for lighter version)
1 tsp cornstarch (optional, for thickening)
1 cup crumbled feta cheese
¼ cup Parmesan, grated (optional for extra creaminess)
1 tbsp lemon juice
Black pepper, to taste
Garnish
Fresh dill or parsley, chopped
Extra crumbled feta
Lemon wedges
Instructions
1. Make the Meatballs
1. In a bowl, mix turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, lemon zest, salt, and pepper.
2. Shape into 16–18 small meatballs.
3. Heat olive oil in a skillet over medium heat.
4. Sear meatballs until golden brown on all sides (6–8 minutes), then transfer to a plate (they will finish cooking later).
2. Cook the Orzo
1. In a saucepan, heat olive oil and toast orzo for 1 minute.
2. Add broth, bring to a boil, reduce heat, and simmer 10 minutes until al dente.
3. Drain excess liquid if needed, set aside.
3. Make the Feta Sauce
1. In the same skillet used for meatballs, heat olive oil.
2. Add garlic and cook 1 minute until fragrant.
3. Stir in milk and cream. If using cornstarch, whisk into 1 tbsp water and add now for thickening.
4. Simmer gently, then stir in feta and Parmesan until melted and creamy.
5. Add lemon juice and black pepper. Taste and adjust seasoning.
4. Combine & Serve
1. Return meatballs to skillet and simmer in the feta sauce for 5–7 minutes until fully cooked (internal temp 165°F / 74°C).
2. Spoon orzo onto plates, top with meatballs and sauce.
3. Garnish with fresh dill, parsley, lemon wedges, and extra feta if desired.
Notes & Tips
Make-Ahead: Meatballs can be shaped and refrigerated up to 24 hours before cooking.
Lighter Option: Use half Greek yogurt and half milk in the sauce for a tangier, lower-fat version.
Flavor Boost: Add chopped spinach or roasted red peppers into the orzo for extra veggies.
One-Pan Shortcut: Cook orzo directly in the skillet with sauce (adding more broth as needed).
❓ Frequently asked questions FAQ
Q: Can I use chicken instead of turkey?
A: Yes — ground chicken works perfectly with the same seasonings.
Q: Can I bake the meatballs instead?
A: Yes — bake at 400°F (200°C) for 18–20 minutes until golden and cooked through.
Q: Can I make the sauce without cream?
A: Yes — just use milk and a little cornstarch for thickness. Greek yogurt also works for creaminess.
Nutrition Information
Calories: 540
Protein: 36 g
Carbs: 48 g
Fiber: 3 g
Fat: 23 g
Sodium: 760 mg