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Greek-inspired · Dinner

Greek turkey meatballs with orzo

Greek turkey meatballs with orzo brings together lemon-herb meatballs, tomato orzo, spinach, and cool tzatziki in a colorful, weeknight-ready dinner.

About 35 minTotal
About 35 minActive
$$Cost
ModerateDifficulty
Makes 4 servings
Shallow ceramic bowl of Greek turkey meatballs on whole-wheat orzo with cherry tomatoes and wilted spinach, a dollop of tzatziki, crumbled feta, and a drizzle of olive oil on a wooden table.

Equipment

  • Large skillet

Ingredients

1× recipe · Makes 4 servings

  • 1 1/4 pounds ground turkey
  • 12 ounces whole-wheat orzo
  • 1 pint cherry tomatoes
  • 5 ounces baby spinach
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 cup crumbled feta
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus black pepper

Instructions

  1. Cook 12 ounces whole-wheat orzo according to package directions. Keep warm, fluffing or separating it before serving. Combine 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon dried oregano into a smooth sauce.

  2. Break 1 1/4 pounds ground turkey into rough pieces and season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 165°F; transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil and 1 pint cherry tomatoes and 5 ounces baby spinach. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, remove the skillet from the heat, add the sauce, and toss until evenly coated.

  4. Season with the remaining salt and pepper. Divide the prepared base among four plates, add Greek turkey meatballs with orzo. Finish with 1/2 cup crumbled feta.

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