Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce Recipe

Packed with Mediterranean flair, Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce is a vibrant, feel-good meal you’ll want to make on repeat. Juicy herbed turkey meatballs, roasted vegetables, lemony orzo, and a dreamy, tangy feta yogurt sauce all unite on one gorgeous plate—you get bold flavors, brightness, and satisfying textures in every heavenly bite!

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Ingredients You’ll Need

One of the best things about this Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce recipe is how each simple ingredient makes a big impact. Every component is chosen for flavor, freshness, and that signature Med-inspired pop of color!

• Lean ground turkey or chicken (93% lean): Juicy, tender, and loaded with protein, this is the star of the meatballs.
• Egg: Acts as the trusty binder to hold your meatballs together so they’re moist and never dry.
• Breadcrumbs: Gives structure and soaks up all the delicious meatball juices—try panko for an airier bite or gluten-free if you need.
• Red onion & garlic: Bring savory depth and lovely color to both the meatballs and roasted veggies.
• Fresh parsley & mint: These herbs absolutely make the meatballs pop—don’t skip either for that authentic Greek flavor!
• Oregano, salt, and black pepper: Essential seasonings that transport every bite straight to the Mediterranean.
• Red and orange bell peppers: Roasting them with red onion brings sweetness, softness, and a gorgeous visual contrast.
• Olive oil: Used in both the sauce and for roasting veggies, it adds richness and rounds everything out.
• Orzo pasta: This tender, rice-shaped pasta is fast to cook and soaks up all the lemon and herb flavors.
• Lemon juice & zest: Lemon brightens both the orzo and the sauce, adding beautiful tang and perfume.
• Feta cheese: Salty, creamy feta blends into yogurt for a luscious sauce with irresistible Greek flair.
• Plain Greek yogurt: The base for the sauce—thick, creamy, and tart, giving every drizzle a cool finish.
• Kalamata olives (optional): Add for briny, punchy pops—completely optional but oh-so-delicious!
• Fresh herbs (mint & parsley) to garnish: A final sprinkle brings freshness and that swoon-worthy look.
• Pita bread, for serving (optional): Fluffy pita on the side soaks up every last drop of sauce.

Variations

This Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce recipe is endlessly customizable—don’t be afraid to tweak according to what’s in your kitchen, your cravings, or your dietary needs!

• Gluten-Free: Swap breadcrumbs for 2-3 tablespoons of coconut flour, and use gluten-free orzo for a fully gluten-free meal.
• Protein Swap: Substitute ground chicken for turkey if you prefer, or even use ground lamb for a more traditional Greek flavor.
• Extra Veggie Boost: Add sliced zucchini, cherry tomatoes, or baby spinach to the sheet pan for even more veggie variety.
• Sauce Switch: Try homemade tzatziki instead of feta yogurt for a cool, cucumber-packed twist.
• Dairy-Free: Use a dairy-free yogurt and a plant-based feta to make the sauce completely dairy-free while still creamy and delicious.

How to Make Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce

Step 1: Whip Up the Creamy Feta Yogurt Sauce

Start with the feta yogurt sauce—simply pop Greek yogurt, feta crumbles, olive oil, lemon zest and juice, and a sprinkle of garlic powder in a food processor or blender. Blitz until silky and combined, adding a splash of water if you want it extra drizzly. Taste and adjust the seasoning, then set it in the fridge while you prep the rest. It’s pure magic with the finished turkey meatballs!

Step 2: Prep Your Sheet Pan & Veggies

Line a baking sheet with parchment for easy cleanup (trust me, it’s worth it). Toss your bell peppers and sliced red onion with olive oil, salt, and pepper, then scatter across the baking sheet. They’ll soften and caramelize beautifully as they roast side-by-side with the meatballs.

Step 3: Mix & Shape the Meatballs

Add your ground turkey (or chicken), egg, breadcrumbs, minced onion, fresh herbs, spices, and garlic to a bowl. Use clean hands to mix everything until just combined—don’t overwork the meat. Wet your hands to make shaping easier, then form into 16 golf ball-sized meatballs and nestle them among the veggies on the sheet pan.

Step 4: Roast to Perfection

Bake the meatballs and veggies in a preheated 400°F oven for 17-23 minutes, until the meatballs are cooked through (an internal temp of 165°F is spot-on!). The veggies should be soft and sweet, the meatballs gorgeously golden. The sheet pan smells incredible at this stage—Mediterranean comfort at its finest.

Step 5: Make the Lemony Orzo

While the meatballs are roasting, cook orzo according to package directions. Drain, then toss it with fresh lemon juice, zest, butter (or olive oil), and plenty of black pepper. Add salt and an optional handful of kalamata olives for extra Greek flavor. It’s tangy, rich, and the perfect companion to your main event.

Step 6: Assemble and Serve

Spoon a bed of lemon orzo onto each plate or bowl, top with 4 juicy turkey meatballs, and scatter the colorful roasted veggies. Drizzle everything generously with the creamy feta yogurt sauce and finish with a handful of fresh mint and parsley. Add warm pita on the side for scooping up every delicious bite of your Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce!

How to Serve Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce

Garnishes

Sprinkle plenty of fresh chopped mint and parsley over your finished dish for a vibrant, herbal lift. Don’t skip a final shower of lemon zest if you want that extra pop—sometimes I even add a sprinkle of chili flakes for subtle heat. A few reserved feta crumbles or a drizzle of olive oil never hurts, either.

Side Dishes

It’s absolutely satisfying all on its own, but Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce pairs beautifully with fluffy pita bread or pita chips, a classic Greek salad, or a batch of garlicky roasted potatoes. A simple cucumber salad or a platter of marinated olives will round out a Mediterranean feast effortlessly!

Creative Ways to Present

This dish shines on a big platter for a family-style meal—pile the orzo, line up your rainbow of veggies, and nestle meatballs on top with plenty of sauce for drizzling at the table. Try tucking meatballs and veggies into warm pita wraps for a hands-on dinner, or assemble mini portions in bowls for a chic dinner party starter.

Make Ahead and Storage

Storing Leftovers

Store leftover meatballs, veggies, orzo, and sauce in separate airtight containers in the fridge. They’ll keep well for up to four days. Store the sauce covered so it stays fresh and creamy, and give it a stir before serving again.

Freezing

The meatballs freeze beautifully (raw or cooked!). Lay them in a single layer on a sheet pan to freeze, then transfer to a zip-top bag. Thaw overnight in the fridge before reheating. The lemon orzo and roasted veggies are best fresh, but you can freeze them if needed—just expect a slightly softer texture upon thawing.

Reheating

For best results, warm the meatballs and veggies in a 350°F oven, covered with foil, until heated through (about 10 minutes). The orzo can be reheated gently in a microwave or on the stovetop with a splash of water or broth. The sauce is best served cold, but you can let it come to room temperature for about 10 minutes if you prefer.

FAQs

Final Thoughts

If you’re looking for a dinner that’s as vibrant and satisfying as it is wholesome and easy, Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce should be at the top of your list. There’s nothing quite like the fresh flavors, dazzling colors, and comforting textures—your whole table will be glad you made this one. Give it a try soon and savor every bite!

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