Greek Turkey Meatballs with Buttered Orzo and Tzatziki

Illustrated cover for Greek Turkey Meatballs with Buttered Orzo and Tzatziki
Prep:20 minCook:20 minServings:3

Lean turkey meatballs seasoned with garlic, oregano, and lemon zest, baked and served over buttered orzo with a cool cucumber-dill tzatziki. Bright, herby, and gentle enough to share with a toddler.

  • 1 lb ground turkey — lean
  • ⅓ cup panko breadcrumbs
  • 1 egg
  • 3 cloves garlic — minced, divided
  • 1½ tsp dried oregano
  • 1 tsp lemon zest
  • salt
  • black pepper
  • 1 tbsp olive oil
  • 1 cup orzo
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley — chopped (optional)

For the tzatziki

  • 1 cup plain Greek yogurt
  • ½ cucumber — grated
  • 2 tbsp fresh dill — chopped
  • 1 tbsp lemon juice

Prep Tips

Directions

  1. Heat oven and water Preheat the oven to 425°F and line a baking sheet with parchment. Bring a pot of salted water to a boil for the orzo.

  2. Make the tzatziki Grate ½ cucumber and squeeze out the excess liquid with your hands or a clean towel. In a small bowl, stir together 1 cup plain Greek yogurt, the squeezed cucumber, 2 tbsp fresh dill, 1 tbsp lemon juice, and 1 of the minced 3 cloves garlic cloves. Season with salt and black pepper to taste, then refrigerate while you cook.

  3. Mix the meatballs In a large bowl, gently combine 1 lb ground turkey, ⅓ cup panko breadcrumbs, 1 egg, the remaining 2 minced 3 cloves garlic cloves, 1½ tsp dried oregano, 1 tsp lemon zest, and a generous pinch each of salt and black pepper. Mix just until combined — don't overwork it.

  4. Shape and bake Roll the mixture into about 16 meatballs and arrange on the baking sheet. Drizzle with 1 tbsp olive oil and bake for 15–18 minutes, until browned and cooked through to an internal temperature of 165°F.

  5. Cook the orzo Meanwhile, add 1 cup orzo to the boiling water and cook until tender, 8–9 minutes. Drain and return to the pot, then stir in 2 tbsp butter and 1 tbsp lemon juice. Season with salt and black pepper to taste.

  6. Serve Spoon the orzo onto plates and top with the meatballs. Add a dollop of the tzatziki and scatter 2 tbsp fresh parsley over the top. Taste and adjust salt and pepper before serving.