Greek Meatball and Orzo Bowls

4.60 from 5 votes

Greek Meatball and Orzo Bowls

Fresh and flavorful, Greek Meatball and Orzo Bowls have layers of flavors with warm meatballs, crisp fresh cucumber and creamy Tzatziki sauce.

Prep Time30

Cook Time20

Total Time50

Course: Main

Cuisine: Mediterranean

Keyword: easy dinner, easy, weeknight-friendly, make ahead, meal prep, meatball, mediterranean

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Mixing Bowls
Stockpot
Skillet or Dutch Oven

Ingredients

Greek Turkey Meatballs:

1/2 cup Panko Bread Crumbs
2 Tablespoons Milk, any type
20 ounces Ground Turkey (see note)
2 Tablespoons grated White Onion
1 1/2 teaspoons Dried Oregano
1 teaspoon Kosher Salt
Pinch Ground Cinnamon
1 Egg
3 Tablespoons Olive Oil
1/4 teaspoon Chicken Stock or Water

For the Tzatziki:

1/2 cup finely grated Cucumber
1 clove Garlic, minced
1 cup Plain Greek Yogurt (for the creamiest result, use 2% or higher)
1 Tablespoon Lemon Juice
2 teaspoons chopped Fresh Dill
2 teaspoons chopped Fresh Mint
1/2 teaspoons Kosher Salt

For the Orzo and Garnish:

2 cups uncooked orzo pasta (about 12 oz)
2 teaspoons Lemon Juice
1 Cucumber, sliced or chopped (preferably a seedless variety like Persian cucumber)
Dill, for garnish

Instructions

Make meatballs: Combine bread crumbs and milk in a large mixing bowl. Let sit for 5 minutes to allow bread crumbs to soak up the liquid. Add turkey, onion, dried oregano, salt, pinch of cinnamon, and egg. Use your hands to gently combine all of the ingredients. (Note: If the mixture sticks to your hands, try wetting your hands with some water or a bit of oil which should make them easier to shape.) Form into meatballs that are about 1 1/2 inches in diameter. Line the formed meatballs up on a sheet pan or plate. Refrigerate for 10 to 15 minutes while preparing other ingredients (this will help them to hold their shape).
Make Tzatziki: Place grated cucumber on a clean dish towel or paper towel and squeeze gently to remove excess moisture. Combine cucumber, garlic, yogurt, 1 Tablespoon lemon juice, dill, mint, and 1/2 teaspoon salt. Set aside.
Cook orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to package directions. Drain and toss with 2 teaspoons lemon juice.
Cook meatballs: Heat a skillet or Dutch Oven (use any pan that has a lid) over medium-high heat. Add olive oil and when it begins to shimmer, carefully add meatballs. Let meatballs cook on one side until golden brown, then gently turn meatballs until evenly golden brown on all sides, 6 to 8 minutes. Pour stock down the side of the pan and cover with a lid. Steam meatballs until cooked through, 5 to 6 minutes more. They are done when they reach an internal temperature of 165 F.
Serve meatballs over orzo with Tzatziki, cucumbers, and dill.

Notes

Ground Turkey - We tested this recipe with lean ground turkey (white meat). It will also work dark meat ground turkey, but the higher fat content may make the meatballs more difficult to form. If using dark meat ground turkey, you may need to add extra panko bread crumbs (about 2-3 Tablespoons) if the mixture is difficult to roll into balls.

Nutrition