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