If you’re on the hunt for a quick weeknight dinner that truly feels special, this Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce recipe will steal your heart! Juicy herbed turkey meatballs, tender lemon-zested orzo, sweet roasted veggies, and a tangy, ultra-creamy feta yogurt sauce—all together, every bite bursts with the flavors of the Mediterranean.
Why You’ll Love This Recipe
- Punchy Mediterranean Flavors: Every mouthful is packed with the freshness of lemon, creamy feta, and aromatic herbs, creating a vibrant dinner you’ll crave again and again.
- Balanced & Satisfying: Between the juicy meatballs, fluffy orzo, roasted veggies, and luscious yogurt sauce, this meal checks all the boxes for taste and comfort.
- Weeknight-Friendly: With simple, wholesome ingredients and mostly hands-off prep, it’s an easy meal that looks and tastes anything but basic.
- Customizable for Everyone: Whether you’re feeding picky eaters or folks with dietary needs, Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce is endlessly adaptable.
Ingredients You’ll Need
What’s magical about this recipe is that each ingredient isn’t just for show—they’re all working overtime to create the perfect balance of flavor, color, and texture. Here’s what you’ll need to bring Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce to life, with a few pro-tips along the way!
- Plain Greek Yogurt: The creamy base of your dreamy feta sauce—full-fat or low-fat both work wonderfully for a rich, tangy finish.
- Feta Crumbles: Briny, salty, and oh-so-Mediterranean, feta melts right into the yogurt sauce for a pop of flavor.
- Olive Oil: Used in both the sauce and for roasting veggies, the olive oil adds richness and that classic Greek touch.
- Lemon Juice & Zest: Brightens up both the orzo and the sauce—zest your lemon before juicing for maximum citrus power!
- Ground Turkey or Chicken (93% lean): Lean but never dry, a perfect protein canvas that soaks up all the herby goodness.
- Egg: Acts as the binder that keeps your meatballs tender and intact.
- Breadcrumbs: Essential for moisture in your meatballs—regular or panko both work, or see variations below for gluten-free options.
- Red Onion: Diced in the meatballs and sliced for roasting, red onion brings sweetness and lovely color.
- Garlic: You can never go wrong with a little extra garlic—it goes in the meatballs, sauce, and veggies. Fresh or powdered are both delicious.
- Fresh Parsley & Mint: These two herbs are the secret to that light, fresh, unmistakable Greek flavor.
- Dried Oregano: Just a pinch creates warm, earthy undertones.
- Salt & Freshly Ground Pepper: Don’t skimp—generous seasoning throughout brings all those layers together.
- Red & Orange Bell Peppers: For sweetness, color, and a built-in veggie side, they roast up beautifully around the meatballs.
- Orzo Pasta: Tender orzo soaks up lemon and olive oil and acts as the perfect bed for your meatballs and veggies.
- Butter (or Olive Oil): Melted in the orzo to give it a luscious, velvety finish.
- Kalamata Olives (optional): For a briny, salty pop that’s totally vacation-in-Greece material. Add in or leave out based on your tastes!
- Fresh Mint and Parsley (to garnish): Torn herbs on top add burst of freshness right before serving.
- Pita Bread (optional): For sopping up any extra sauce—never a bad idea.
Variations
One of the best things about Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce is how easily it adapts to what you have on hand or your favorite flavors. Don’t be afraid to get creative—the Mediterranean is all about fresh, personal cooking!
- Make it Gluten-Free: Swap the breadcrumbs in the meatballs for 2–3 tablespoons of coconut flour and use your favorite gluten-free orzo or rice instead.
- Use Chicken or Lamb: If you have ground chicken or lamb, they both soak up the herbs and spices beautifully.
- Go Dairy-Free: Try a coconut yogurt and skip the feta, or use a vegan feta—still creamy and flavorful!
- Switch Up the Veggies: Zucchini, cherry tomatoes, or eggplant roast up just as deliciously alongside the peppers and onion.
- Add More Heat: Toss a pinch of red chili flakes or minced fresh chili into your meatballs or veggies for a subtle kick.
How to Make Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce
Step 1: Blend the Creamy Feta Yogurt Sauce
In a food processor or blender, combine the plain Greek yogurt, feta crumbles, olive oil, lemon zest, lemon juice, and garlic powder. Blend until you have a smooth, dreamy sauce—don’t forget to scrape the sides as needed. Season with salt and pepper to taste. If it seems a little thick, just thin with a teaspoon or two of water so you can easily drizzle over the meatballs. Set aside—you’ll want to put this on everything!
Step 2: Prep the Veggies and Preheat the Oven
Get your oven nice and hot at 400°F (200°C). Line a large rimmed baking sheet with parchment for easy cleanup. In a bowl, toss your julienned red and orange bell peppers and sliced red onion with a glug of olive oil and a generous pinch of salt and black pepper. Spread them out evenly on the baking sheet—they’ll act as a flavorful, caramelized bed for your meatballs.
Step 3: Mix and Shape the Greek Turkey Meatballs
In a large mixing bowl, combine ground turkey (or chicken), egg, breadcrumbs, finely diced red onion, minced garlic, parsley, mint, dried oregano, and a good sprinkle of salt and freshly ground black pepper. Use your hands for the best results—mix until just combined, being careful not to overwork. With lightly dampened hands (this trick is magic!), shape the mixture into 16 golf-ball sized meatballs. Nestle them onto the baking pan with the veggies.
Step 4: Roast Meatballs & Veggies Together
Pop the pan into the hot oven and roast everything together for 17–23 minutes, or until the meatballs reach 165°F (74°C) in the center and the veggies are glossy, sweet, and starting to brown. Roasting the meatballs on top of the veggies means even cooking, easy cleanup, and all those savory juices soaking into the peppers and onion. Hello, flavor!
Step 5: Prepare the Lemon Orzo
While the oven does its thing, bring a pot of salted water to a boil and cook the orzo according to package directions until just al dente. Drain, then toss the warm orzo back in the pot with lemon zest, fresh lemon juice, a tablespoon or two of butter (or olive oil for a lighter touch), and lots of black pepper. Optional but highly recommended: stir in some sliced kalamata olives for briny bites throughout!
Step 6: Assemble & Serve
Spoon a bed of lemon orzo onto each plate or bowl. Top with four juicy Greek turkey meatballs per person, surround them with roasted veggies, and drizzle generously with the creamy feta yogurt sauce. Shower with torn fresh mint and parsley, and don’t forget the pita bread or chips for scooping up every last bit.
Pro Tips for Making Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce
- Keep Meatballs Tender: Mix the meatball ingredients just until combined—overmixing can make them dense, but a light touch keeps them juicy and soft.
- Herb Power: Don’t underestimate fresh mint and parsley—chop them right before adding for the brightest flavor punch.
- Sauce Consistency: For a beautifully drizzly feta yogurt sauce, blend until super smooth and add water a teaspoon at a time until it’s pourable but still creamy.
- Perfect Orzo Texture: Cook orzo just al dente so it holds its shape and soaks up the lovely lemony butter, avoiding mushiness in your finished bowl.
How to Serve Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce
Garnishes
Garnishing is your moment to make this dish pop! A shower of fresh torn mint and parsley right before serving adds brightness and that irresistible “I want to dig in” look. A sprinkle of extra crumbled feta or a twist of lemon zest on top is always welcome, too.
Side Dishes
This dish is wonderfully complete, but a crisp Greek salad on the side turns it into a total feast. Warm pita bread or crunchy pita chips are perfect for dipping into the extra feta yogurt sauce. Want even more veggies? Roasted zucchini or a cucumber salad work beautifully.
Creative Ways to Present
For a fun twist, pile everything into warm pita pockets for a grab-and-go gyro-inspired meal. Or serve family-style with a colorful platter instead of individual bowls, letting everyone assemble their own. Mini skewers are perfect for appetizers at parties, drizzled generously with that gorgeous sauce!
Make Ahead and Storage
Storing Leftovers
Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce keeps incredibly well! Store any leftovers in airtight containers in the fridge for up to 4 days. Keep the sauce separate if you can, so everything stays fresh and vibrant.
Freezing
The meatballs freeze beautifully—just cool completely and store in freezer-safe bags or containers for up to 2 months. For best texture, freeze the orzo and sauce separately if possible (the sauce’s texture may shift once thawed—just stir well before using).
Reheating
Reheat the meatballs and orzo either in the microwave or gently on the stovetop until hot. If the orzo seems a bit dry, splash in a spoonful of water or lemon juice to perk it right up. Drizzle on the feta yogurt sauce after reheating, and you’re ready to enjoy all over again.
FAQs
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Can I use ground chicken instead of turkey in Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce?
Absolutely! Ground chicken works just as well and absorbs the herbs and spices beautifully. Just opt for 93% lean if you can, to keep the meatballs nice and juicy.
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Is there a way to make the meatballs gluten-free?
Definitely. Swap the breadcrumbs for 2–3 tablespoons of coconut flour, almond flour, or use your favorite gluten-free breadcrumbs. The result is just as tasty and holds together perfectly.
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Can the feta yogurt sauce be made ahead of time?
Yes! The sauce can be made up to three days in advance. Store it in an airtight container in the fridge and give it a good stir before drizzling over your Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce.
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Do I need a food processor for the sauce?
While a food processor or blender gives the feta yogurt sauce its signature creamy texture, you can also mash everything together by hand for a chunkier, rustic topping. Just use crumbled feta and stir vigorously!
Final Thoughts
This Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce recipe is all about sunshine, comfort, and those “wow, I made this!” moments. I hope it brings as much joy to your table as it does to mine—don’t wait, make it soon and let the flavors of Greece fill your home! Opa!
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Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Baking
- Method: Oven
- Cuisine: Greek
- Diet: Gluten Free
Description
These Greek turkey meatballs are served with lemon orzo and topped with a creamy feta yogurt sauce. The combination of flavors and textures makes this dish a delicious and satisfying meal.
Ingredients
For the feta yogurt sauce:
- 1/2 cup plain Greek yogurt
- 1/2 cup feta crumbles
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon garlic powder
- Freshly ground salt and black pepper, to taste
- 1–3 teaspoons water to thin sauce
For the meatballs:
- 1 pound lean ground turkey
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup finely diced red onion
- 3 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh mint
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- Freshly ground black pepper
For the veggies:
- 1 red bell pepper, julienned
- 1 orange bell pepper, julienned
- 1 red onion, sliced
- 1 tablespoon olive oil
- Freshly ground salt and pepper
For the lemon orzo:
- 1 1/3 cup orzo pasta
- 1 teaspoon lemon zest
- Juice from 1/2 lemon
- 1–2 tablespoons butter
- Freshly ground salt and pepper, to taste
- Optional: 1/2 cup pitted and sliced kalamata olives
To garnish:
- Fresh torn mint and parsley
For serving:
- Optional: Pita bread
Instructions
- Make the feta yogurt sauce: Combine yogurt, feta, olive oil, lemon juice, lemon zest, garlic powder in a food processor. Process until smooth, adding water to thin if needed. Set aside.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the meatballs: Mix ground turkey, egg, breadcrumbs, red onion, garlic, parsley, mint, oregano, salt, and pepper. Form into golf ball-sized meatballs.
- Prepare the veggies: Toss peppers and onions with olive oil, salt, and pepper. Spread on the baking sheet and place meatballs among the veggies. Bake for 17-23 minutes.
- Cook the orzo: Cook orzo, then combine with lemon zest, lemon juice, butter, salt, pepper, and olives.
- Serve: Plate orzo, top with meatballs and veggies, drizzle with feta yogurt sauce, and garnish with mint and parsley. Serve with pita bread.
Notes
- This recipe pairs well with homemade tzatziki sauce.
- Coconut flour can be used instead of breadcrumbs for a gluten-free option.
Nutrition
- Serving Size: 1 serving (1/4 of meatballs, orzo, veggies & sauce)
- Calories: 565 cal
- Sugar: 6.2 g
- Fat: 19.5 g
- Saturated Fat: 7.2 g
- Carbohydrates: 59.8 g
- Fiber: 5.1 g
- Protein: 39.5 g
