Tasty Thursday: Turkey and Feta Meatballs w/ Orzo

Earlier this week I invited friends over for dinner.  As I was browsing recipes to make for a light dinner I ran across this recipe for Turkey and Feta Meatballs with Orzo on The Everygirl.  I received rave reviews from my dinner guests and I thought I would pass the recipe on to you this week.

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Turkey and Feta Meatballs with Orzo

Serving Size: 4 people

Ingredients:

Turkey Meatballs

  • 1/2 lb. ground turkey
  • 1/3c feta
  • 1 egg
  • 1 garlic clove, minced
  • 1/3 c. breadcrumbs
  • 1 Tbsp. oregano
  • 1 tsp. salt
  • 1/2 tsp. pepper

Tomato Orzo

  • 1/2 box orzo
  • 1/2 small red onion, chopped
  • 1/3 c. Kalamata olives, sliced in half
  • 1/2 container of Cherry tomatoes, sliced in half
  • 1 Tbsp. Olive oil
  • juice of half a lemon
  • 1/2 Tbsp. Oregano
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper

Prep:

Turkey Meatballs

Pre-heat oven to 350 degrees.  In a mixing bowl, combine ground turkey, feta, garlic, egg, breadcrumbs, oregano, salt and pepper.  Mix with your hands.  Form into small meatballs, approximately 1 inch in diameter.  Heat olive oil in a skillet on medium-high heat.  Brown the meatballs on each side, approximately 2-3 minutes per side.  Transfer to a baking sheet and bake for 20 minutes, until they are cooked through.

Tomato Orzo

While the meatballs are in the oven, prepare the orzo.  Cook 1/2 orzo according to the directions on the box.  In a small mixing bowl, combine tomatoes, olives and onions.  Next, whisk olive oil and lemon juice in a small bowl.  Add the remaining oregano, salt and pepper to the olive oil/lemon juice mixture.  Combine tomato mixture and orzo, add olive oil and mix to coat the pasta.

Serve the pasta in a bowl, topped with meatballs.  Enjoy!

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Comments

  1. says

    totally yummy! I make risotto last night with leftover rotisserie chicken and it was delicious – made a ton too! Not sure why I’ve never thought to make this dish with leftovers! M.

  2. Marilyn says

    It sounds WONDERFUL; with all those great ingredients, it has to be good. I’m very anxious to try it…this weekend. Thank you for sharing!