Image of Greek Turkey Meatballs with Lemony Orzo

Greek Turkey Meatballs with Lemony Orzo

Prep Time
< 15 minutes
Total Time
< 30 minutes
Calories Per Serving
1070

Ingredients

  • 5 cups (about 6 ounces) packed baby spinach, divided
  • 2 pounds BUTTERBALL® Fresh All Natural Ground Turkey
  • 1 cup Italian-seasoned dry bread crumbs
  • ½ cup (about 2 ounces) crumbled feta cheese, plus additional for garnish
  • 2 large eggs
  • ¼ cup whole milk
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cups (about 12 ounces) uncooked orzo
  • 1 jar (7 ounces) roasted red peppers, drained and chopped
  • ½ cup pitted kalamata olives, halved crosswise
  • Lemon-Oregano Dressing (recipe follows)
  • LEMON-OREGANO DRESSING
  • ⅓ cup olive oil
  • 1 teaspoon lightly packed lemon peel
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 small clove garlic, grated
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Lemon wedges and prepared tzatziki

Directions

  1. Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick cooking spray.
  2. Chop 1 cup spinach. Combine chopped spinach, turkey, bread crumbs, ½ cup cheese, eggs, milk, garlic, 1 teaspoon salt and ½ teaspoon black pepper in large bowl; mix gently but thoroughly. Shape turkey mixture into 20 (1½-inch) meatballs; place meatballs, evenly spaced, on prepared baking sheet.
  3. Bake meatballs 10 to 15 minutes or until browned and a food thermometer inserted in center registers at least 165°F. Transfer to large platter; let cool slightly.
  4. Cook orzo according to package directions; drain well.
  5. Combine orzo, red peppers, olives and remaining 4 cups spinach in large bowl.
  6. Prepare Lemon-Oregano Dressing. Whisk all dressing ingredients in small bowl. Add dressing to orzo mixture, tossing to coat. Let cool slightly.
  7. Divide orzo mixture and meatballs among five 3-cup microwave-safe storage containers. Garnish with additional cheese. Cover and refrigerate until ready to serve. To reheat, microwave, uncovered, on HIGH 1 minute. Stir; microwave on HIGH about 1 minute or until heated through. Serve with lemon and tzatziki.
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Ingredients

  • 5 cups (about 6 ounces) packed baby spinach, divided
  • 2 pounds BUTTERBALL® Fresh All Natural Ground Turkey
  • 1 cup Italian-seasoned dry bread crumbs
  • ½ cup (about 2 ounces) crumbled feta cheese, plus additional for garnish
  • 2 large eggs
  • ¼ cup whole milk
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cups (about 12 ounces) uncooked orzo
  • 1 jar (7 ounces) roasted red peppers, drained and chopped
  • ½ cup pitted kalamata olives, halved crosswise
  • Lemon-Oregano Dressing (recipe follows)
  • LEMON-OREGANO DRESSING
  • ⅓ cup olive oil
  • 1 teaspoon lightly packed lemon peel
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 small clove garlic, grated
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Lemon wedges and prepared tzatziki

Nutritional Facts

People Served
5
Carbs Per Serving
91g
Cholesterol Per Serving
205mg
Dietary Fiber Per Serving
2g
Protein Per Serving
52g
Saturated Fat Per Serving
13g
Sodium Per Serving
2690mg
Sugar Per Serving
8g
Total Fat Per Serving
56g
Trans Fat Per Serving
0g