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Greek Turkey Meatballs with Orzo and Tzatziki Sauce

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Fresh, flavorful, and full of Mediterranean charm, this Greek-inspired dish is perfect for busy weeknights or weekend gatherings. Lean turkey meatballs are seasoned with herbs and spices, served with tender orzo, and topped with a creamy, cooling tzatziki sauce for a balanced and satisfying meal.

Ingredients

Scale

For the Meatballs

  • 1 lb ground turkey (93% lean preferred)

  • 1/2 small red onion, finely grated

  • 2 garlic cloves, minced

  • 1/4 cup fresh parsley, chopped

  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground cumin

  • 1/4 cup breadcrumbs (panko or regular)

  • 1 egg, lightly beaten

  • Zest of 1 lemon

  • Salt and black pepper, to taste

  • 1–2 tablespoons olive oil, for cooking

For the Orzo

  • 1 cup dry orzo pasta

  • 1 tablespoon olive oil

  • Juice of 1/2 lemon

  • 1 tablespoon fresh parsley, chopped

  • Salt and pepper, to taste

For the Tzatziki Sauce

  • 1 cup plain Greek yogurt

  • 1/2 English cucumber, grated and excess water squeezed out

  • 1 garlic clove, minced

  • 1 tablespoon olive oil

  • 1 tablespoon fresh dill, chopped

  • Juice of 1/2 lemon

  • Salt, to taste

Instructions

  • Prepare the tzatziki first. Grate the cucumber, squeeze out as much liquid as possible, and combine it with Greek yogurt, minced garlic, olive oil, chopped dill, lemon juice, and salt in a bowl. Stir well, cover, and refrigerate while you cook the rest.

  • In a large bowl, mix together ground turkey, grated red onion, minced garlic, parsley, dill, oregano, cumin, breadcrumbs, egg, lemon zest, salt, and pepper. Mix gently until just combined.

  • Shape the mixture into 1 1/2-inch meatballs using your hands or a scoop (you should get 18–20 meatballs).

  • Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add meatballs in batches and cook for 8–10 minutes, turning occasionally, until browned and cooked through (internal temp should reach 165°F). Remove from pan and keep warm.

  • Bring a medium pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente (about 8–10 minutes). Drain, return to pot, and toss with olive oil, lemon juice, parsley, salt, and pepper.

  • Assemble the plates by adding a scoop of orzo, topping with turkey meatballs, and finishing with a dollop of tzatziki. Garnish with extra herbs if desired.

Notes

  • You can bake the meatballs at 400°F for 18–20 minutes for a lighter option.

  • Tzatziki tastes best if made ahead and chilled for at least 20 minutes.

  • For gluten-free, use gluten-free breadcrumbs and substitute quinoa or rice for orzo.

  • Leftovers keep well for 3–4 days in the fridge in separate containers.

  • Try adding chopped spinach or zucchini to the meatballs for extra nutrition.

Find it online: https://cookingworthy.com/greek-turkey-meatballs-with-orzo-and-tzatziki-sauce/