Description
Herby Turkey Meatballs with Lemon Orzo is a bright and satisfying 30-minute meal featuring juicy, herb-packed turkey meatballs served over tender lemon-infused orzo. A balanced, protein-rich dinner perfect for busy weeknights.
Ingredients
- 1 lb ground turkey
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup dry orzo pasta
- 2 cups low-sodium chicken broth
- 1/3 cup fresh lemon juice (about 1–2 lemons)
- 1 teaspoon lemon zest
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter (optional)
- Extra parsley and lemon wedges for garnish
Instructions
- In a mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, parsley, dill, oregano, salt, and pepper. Mix gently until just combined.
- Form mixture into 16 small meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook 8–10 minutes, turning occasionally, until browned and cooked through (internal temperature reaches 165°F/74°C). Remove and set aside.
- In the same skillet, add orzo and toast for 1–2 minutes.
- Pour in chicken broth and bring to a simmer. Cover and cook 8–10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Stir in lemon juice, lemon zest, Parmesan, and butter (if using). Adjust seasoning to taste.
- Return meatballs to the skillet and gently toss to combine. Simmer 2–3 minutes to heat through.
- Garnish with extra parsley and serve with lemon wedges.
Notes
- Avoid overmixing the meatball mixture to keep them tender.
- Substitute ground chicken if preferred.
- Add baby spinach to the orzo during the last 2 minutes of cooking for extra greens.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean