Juicy Greek Turkey Meatballs with Lemon Orzo & Feta Yogurt Sauce
These Greek turkey meatballs are juicy, packed with fresh herbs, and baked to perfection alongside tender roasted veggies.
Paired with zesty lemon orzo and a creamy feta yogurt sauce, this dish delivers bold Mediterranean flavors in every bite.
Best of all? It’s healthy, easy to make, and meal-prep friendly—perfect for busy nights when you want something light yet satisfying.
One bite, and you’ll be hooked!
For the Greek Turkey Meatballs
- Ground Turkey or Chicken – Lean (93%) ground turkey or chicken works best for a juicy texture.
- Egg – Helps bind the meatballs together.
- Breadcrumbs – Adds structure and prevents the meatballs from becoming too dense.
- Red Onion – Finely diced for a mild sweetness and a bit of crunch.
- Garlic – Freshly minced for bold flavor.
- Parsley & Mint – These fresh herbs add a bright, Mediterranean touch.
- Dried Oregano – A classic Greek seasoning that enhances the flavor.
- Salt & Black Pepper – Essential for seasoning the meatballs.
For the Roasted Veggies
- Red & Orange Bell Peppers – Sweet and colorful, perfect for roasting.
- Red Onion – Adds depth of flavor and caramelizes beautifully.
- Olive Oil – Helps the veggies roast to perfection.
- Salt & Black Pepper – Simple seasoning to enhance natural flavors.
For the Lemon Orzo
- Orzo Pasta – A small, rice-shaped pasta that soaks up flavor.
- Lemon Zest & Juice – Adds fresh, citrusy brightness to the dish.
- Butter or Olive Oil – Provides richness and a smooth texture.
- Salt & Black Pepper – Enhances the lemony flavors.
- Kalamata Olives (Optional) – Adds a briny, savory contrast.
For the Feta Yogurt Sauce
- Greek Yogurt – Creamy and tangy, serving as the base.
- Feta Cheese – Adds a salty, rich flavor.
- Olive Oil – Makes the sauce smooth and luscious.
- Lemon Juice & Zest – Brightens up the sauce.
- Garlic Powder – Adds depth without overpowering.
- Salt & Black Pepper – To taste.
- Water (Optional) – Helps thin the sauce for easy drizzling.
For Garnish & Serving
- Fresh Mint & Parsley – Adds a fresh finishing touch.
Pita Bread (Optional) – Perfect for scooping up the sauce.
Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce
Ingredients
For the Feta Yogurt Sauce:
- ½ cup plain Greek yogurt
- ½ cup crumbled feta cheese
- 1 tbsp olive oil
- 2 tsp lemon juice
- 1 tsp lemon zest
- ¼ tsp garlic powder
- Salt & freshly ground black pepper, to taste
- 1-3 tsp water (to thin sauce for drizzling)
For the Meatballs:
- 1 lb lean ground turkey or chicken (93% lean recommended)
- 1 egg
- ½ cup breadcrumbs
- ¼ cup finely diced red onion (about ¼ of a large onion)
- 3 cloves garlic, minced (or ½ tsp garlic powder)
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped fresh mint
- ½ tsp dried oregano
- ¾ tsp salt
- Freshly ground black pepper
For the Roasted Veggies:
- 1 red bell pepper, julienned
- 1 orange bell pepper, julienned
- 1 red onion, sliced
- 1 tbsp olive oil
- Salt & freshly ground black pepper
For the Lemon Orzo:
- 1⅓ cups orzo pasta (8 oz)
- 1 tsp lemon zest
- Juice of ½ lemon (about 2 tbsp)
- 1-2 tbsp butter (or olive oil)
- Salt & freshly ground black pepper, to taste
- Optional: ½ cup sliced kalamata olives
For Garnish:
- Fresh mint and parsley, torn
- Optional: Pita bread or pita chips for serving
Instructions
1. Make the Feta Yogurt Sauce
- In a food processor or blender, combine Greek yogurt, feta, olive oil, lemon zest, lemon juice, and garlic powder. Blend until smooth, scraping down the sides as needed. Season with salt and pepper, then blend again. If the sauce is too thick, add 1-3 teaspoons of water until it reaches a drizzle-able consistency. Set aside.
2. Prepare the Meatballs
- Tip: Dip your hands in water before rolling the meatballs to prevent sticking.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, mix the ground turkey (or chicken), egg, breadcrumbs, diced red onion, garlic, parsley, mint, oregano, salt, and pepper. Use clean hands to form the mixture into 16 golf ball-sized meatballs. Tip: Dip your hands in water before rolling the meatballs to prevent sticking.
3. Roast the Veggies & Bake the Meatballs
- In a bowl, toss the sliced bell peppers and red onion with olive oil, salt, and pepper. Spread the veggies evenly on the prepared baking sheet. Nestle the meatballs between the veggies. Bake for 17-23 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).
4. Cook the Lemon Orzo
- While the meatballs are baking, cook the orzo according to the package instructions. Drain and return it to the pot. Stir in the lemon zest, lemon juice, butter (or olive oil), salt, and pepper. Add kalamata olives if using.
5. Assemble & Serve
- Divide the lemon orzo among four plates or bowls. Top each with four meatballs and a portion of the roasted veggies. Drizzle with the creamy feta yogurt sauce and garnish with fresh mint and parsley. Serve with pita bread or pita chips if desired.Enjoy your fresh, vibrant Greek-inspired meal! 🇬🇷
Notes
- Swap breadcrumbs for 2-3 tbsp coconut flour for a gluten-free alternative.
- Double the sauce for extra dipping!
- Try this with homemade tzatziki for a delicious twist.
- Make-Ahead Option: Meatballs can be prepped and frozen for later use.
1. Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works just as well as turkey in this recipe. The flavor will be slightly lighter, but it’s still packed with all the delicious Mediterranean herbs and spices. Just use the same amount, and you’re good to go!
2. How can I make the meatballs gluten-free?
Easy fix! Swap out the breadcrumbs for almond flour or a gluten-free breadcrumb alternative. This keeps the texture just right while making the recipe completely gluten-free.
3. What’s the secret to keeping the meatballs moist?
No one likes dry meatballs! To keep them juicy and tender, don’t overmix the meat—just combine everything until it’s evenly incorporated. Also, baking instead of frying locks in moisture while keeping them light and flavorful.
4. Can I prep the meatballs ahead of time?
Yes! You can shape the meatballs and store them in the fridge for up to 2 days before baking. If you want to freeze them, lay them on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen—just add a few extra minutes!
5. What should I serve with these Greek meatballs?
They’re amazing over lemony orzo, but you can also serve them with rice, quinoa, couscous, or even in a pita wrap! Add a side of roasted veggies or a fresh Greek salad, and don’t forget extra feta yogurt sauce for dipping!
Now you’re ready to make these juicy, herby, and absolutely irresistible Greek meatballs with ease!
