Tasty Greek Turkey Meatballs with Orzo

Growing up, my mom always made the same meatballs – the classic Italian-American kind swimming in marinara sauce. They were good, don’t get me wrong, but sometimes you need a change. One day, while staring at a package of ground turkey in my fridge, I wondered if I could take things in a different direction.

That’s when these Greek turkey meatballs came to life. They’re lighter than the beef version, and paired with orzo (that tiny rice-shaped pasta), they make a meal that’s different from what I grew up with but just as comforting. The best part? They’re actually easier to make than my mom’s recipe – and my kids eat them without any complaints.

What Kind of Ground Turkey Should I Use?

For these Greek meatballs, you’ll want to pay attention to the fat content of your ground turkey. Regular ground turkey, which contains both white and dark meat with about 7% fat, will give you the best results since it provides enough fat to keep the meatballs juicy and flavorful. While you could use lean ground turkey breast, it might make your meatballs a bit drier and less tender. If you do opt for the leaner version, you might want to add an extra tablespoon of olive oil to the mixture to help maintain moisture. Just make sure your ground turkey is fresh – check for a pink color with no gray spots and use it within a day or two of purchasing.

Options for Substitutions

This Mediterranean-style recipe is pretty adaptable – here are some swaps you can try:

• Ground turkey: Ground chicken works perfectly as a 1:1 swap, or try ground pork for a richer flavor. If using chicken, add an extra tablespoon of olive oil to keep the meatballs moist.
• Panko breadcrumbs: Regular breadcrumbs work fine, or try crushed crackers, almond flour (for low-carb), or quick oats. If using almond flour, reduce the amount to 1/4 cup since it’s denser.
• Orzo: You can swap orzo with small pasta like ditalini or small shells, or try rice or quinoa. If using rice, you might need to adjust cooking time and liquid amounts – follow the package instructions for liquid ratios.
• Feta cheese: While feta gives this dish its Greek character, you could use crumbled goat cheese or even grated parmesan in a pinch.
• Kalamata olives: Any black or purple olives will work here. If you’re not an olive fan, try adding extra roasted red peppers or some halved cherry tomatoes instead.
• Fresh herbs: No fresh herbs? Use dried ones – just remember to use 1/3 of the amount called for fresh (1 tablespoon fresh = 1 teaspoon dried).

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey meatballs is ending up with dry, dense results – to keep them juicy, avoid overworking the meat mixture and stick to gentle mixing just until the ingredients are combined. A common error is cooking the meatballs at too high a temperature, which can leave them burnt on the outside and raw in the middle – instead, maintain medium heat and turn them occasionally for even browning. For perfectly cooked orzo, resist the urge to stir it constantly as this can make it sticky; instead, give it a gentle stir every few minutes and cook until just al dente since it will continue absorbing liquid as it sits. To make your meatballs even better, try chilling them for 15-20 minutes before cooking – this helps them hold their shape and allows the flavors to meld together.

What to Serve With Greek Turkey Meatballs?

Since these Greek turkey meatballs already come with orzo, you’ll want some simple sides that complement the Mediterranean flavors without overwhelming the dish. A classic Greek salad with cucumbers, tomatoes, and red onions makes a perfect fresh side, or try some quick-roasted lemon garlic broccoli for extra greens. I love serving warm pita bread on the side to scoop up any extra sauce and meatball bits. For a complete Mediterranean spread, add some tzatziki sauce or hummus to the table – they taste great with both the meatballs and any bread you’re serving.

Storage Instructions

Keep Fresh: These Greek turkey meatballs with orzo make great leftovers! Place them in an airtight container and keep them in the fridge for up to 4 days. The flavors actually get even better as they sit together, making them perfect for meal prep.

Freeze: You can freeze the meatballs on their own for up to 3 months in a freezer-safe container. I recommend freezing them before adding them to the orzo – this way, you can make fresh pasta when you’re ready to serve. Just arrange the meatballs on a baking sheet, freeze until solid, then transfer to a freezer bag.

Reheat: To warm up your leftovers, add a splash of chicken broth to keep everything moist, then heat in the microwave or on the stovetop over medium-low heat. If using frozen meatballs, thaw them overnight in the fridge before reheating. The orzo might absorb more liquid while storing, so you might need to add a bit more broth when reheating.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 85-95 g
• Fat: 85-95 g
• Carbohydrates: 90-100 g

Ingredients

• 1 1/2 tablespoons olive oil
• 1 pound turkey or chicken, ground
• 1/3 cup panko crumbs
• 1/4 cup chopped fresh parsley
• 3 tablespoons onion, grated
• 1 garlic clove (grated or minced)
• Lemon zest
• 2 tablespoons lemon juice, fresh
• 1 egg
• 1 teaspoon oregano, dried
• 1/2 teaspoon coriander, ground
• 1/2 teaspoon cumin, ground
• 1/4 teaspoon cinnamon, ground
• Salt and black pepper, to taste
• 2 ounces crumbled feta cheese
• 2 teaspoons olive oil
• 1 clove garlic (grated or minced)
• 1 cup orzo, uncooked
• 2 1/2 cups low-sodium chicken broth
• Salt and black pepper, to taste
• 1/2 cup roasted red peppers, diced
• 2 tablespoons fresh lemon juice
• 1/4 cup kalamata olives, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh flat-leaf parsley, chopped
• Additional feta cheese for topping

Step 1: Prepare the Meatball Mixture

In a mixing bowl, add all the meatball ingredients.

Use your hands to gently combine the ingredients, being mindful not to over mix which can lead to tough meatballs.

Lightly coat your hands with oil to make handling easier, then scoop out approximately a tablespoon of the meat mixture.

Roll it into a ball and place each meatball onto a plate.

Step 2: Cook the Meatballs

Heat a large skillet over medium-high heat and add a tablespoon of olive oil.

Once the skillet is hot, swirl the oil to evenly coat the bottom.

Carefully add the meatballs and cook them for about 8-10 minutes, turning often to ensure even browning.

Meanwhile, wash the plate to reuse later.

Once cooked, transfer the meatballs back onto the plate and cover with foil to keep them warm.

Step 3: Prepare the Orzo Base

If needed, wipe out the skillet.

Over medium heat, add 2 teaspoons of olive oil to the skillet followed by garlic and the orzo.

Stir to combine and let the orzo toast for about a minute, enhancing its flavor.

Pour in the chicken broth, roasted red peppers, and lemon juice.

Stir the mixture and bring it to a boil.

Step 4: Cook the Orzo

Allow the orzo to cook until tender, around 7-8 minutes.

Stir often to prevent sticking.

Once the orzo reaches the desired tenderness, stir in the kalamata olives and fresh herbs for added flavor.

This will infuse the dish with vibrant elements.

Step 5: Assemble and Serve

Place the cooked meatballs on top of the orzo mixture.

Sprinkle with feta cheese and additional fresh herbs for garnish.

Serve immediately, enjoying the combination of juicy meatballs and flavorful orzo.