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meatballs on a bed of orzo in a white serving dish
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Feta Meatballs with Lemon Orzo Salad

These feta meatballs with lemon orzo salad are a simple meal prep or go-to weeknight meal that boasts all the Mediterranean flavors we love
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Meatballs

  • 1 lb ground turkey
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tsp dill
  • 1 1/2 tsp smoked paprika
  • 1 tbsp chopped fresh basil
  • 3 cloves grated garlic
  • 2 tbsp feta

Lemon Orzo Salad

  • 1 cup orzo
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 medium cucumber
  • 1/2 cup kalamata olives
  • 1/4 cup olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • pinch salt and pepper
  • 1 juiced lemon

Instructions

  • Add the ground turkey, salt, pepper, oregano, dill, paprika, and basil to a bowl and combine with hands. Grate in the garlic cloves and add the feta and combine again
  • Oil hands and roll into 15-20 (mine made 16) 1-1/2 inch balls and place aside
  • Heat a skillet on medium high heat with 2 tbsp of olive oil. Once hot, add half the meatballs and let cook on one side for 2-3 minutes. Flip and let cook on other side for an additional 2-3 minutes. Continue to flip for another 2-3 minutes or until cooked through. Remove from heat and repeat with the other half of the meatballs until all are cooked and then take off heat
  • For the salad, cook the orzo per directions on the box. While the orzo is cooking, chop the bell peppers and cucumbers and slice the olives in half
  • Combine the olive oil, lemon juice and spices: oregano, basil, salt and pepper in a bowl and whisk to combine
  • Once the Orzo is cooked, drain and rinse with cool water. Add the orzo, peppers, cucumber and olives to a large bowl and combine. Add the lemon and oil mixture over top and toss.