Description
For the Meatballs
1 lb ground turkey
1/2 cup goat cheese, crumbled
1/4 cup breadcrumbs
1 egg
1 tablespoon fresh lemon zest
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Orzo
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste
Directions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, mix ground turkey, goat cheese, breadcrumbs, egg, lemon zest, parsley, garlic, oregano, salt, and pepper. Roll the mixture into 1-inch meatballs and
place on the prepared baking sheet.
Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then transfer them to the oven and bake for 12–15 minutes, or until fully
cooked through.
While the meatballs bake, cook orzo according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
Add the cooked orzo to the skillet, tossing to coat in the garlic oil. Stir in lemon juice and parsley, then season with salt and pepper.
Serve the garlic orzo with the lemon turkey and goat cheese meatballs on top.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 400 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven and line a baking sheet. In a large bowl, gently combine all meatball ingredients except the olive oil. Use your hands to mix just until incorporated—overmixing can make the meatballs tough. Roll the mixture into uniform 1-inch balls. Heat oil in an oven-safe skillet over medium heat. Brown the meatballs in batches to avoid steaming, achieving a golden crust on all sides. Transfer the entire skillet to the oven to finish cooking, or move the meatballs to your prepared baking sheet. While they bake, cook the orzo. The key to the garlic orzo is to sauté the garlic just until fragrant in the same skillet (wipe it out first if needed) to build flavor. Toss the drained orzo in the garlic oil off the heat before adding lemon juice and parsley.
Serving Suggestions
Plate this dish family-style for a beautiful, rustic presentation. Serve the garlic orzo on a large platter with the meatballs arranged on top, garnished with extra parsley and lemon wedges. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette or roasted seasonal vegetables like asparagus or cherry tomatoes. A crisp Sauvignon Blanc or Pinot Grigio complements the lemon and herb flavors perfectly.
How-to Summary
In summary: mix turkey meatball ingredients, form into balls, and brown in a skillet. Finish cooking in a 375°F oven for 12-15 minutes. Separately, cook orzo, then sauté garlic in olive oil. Toss the cooked orzo with the garlic oil, lemon juice, and parsley. Serve meatballs over the orzo.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground chicken, pork, or a lean beef blend work well. Adjust cooking time slightly for fattier meats.
What can I substitute for goat cheese? Feta cheese is an excellent alternative, or for a milder flavor, try ricotta (reduce to 1/4 cup as it’s wetter).
Can I make the meatballs ahead of time? Absolutely. Assemble and refrigerate raw meatballs for up to 24 hours, or freeze them on a tray before transferring to a bag for up to 3 months. Cook from frozen, adding a few extra minutes to the bake time.
Is there a gluten-free option? Use certified gluten-free breadcrumbs or almond flour for the meatballs, and substitute the orzo with a gluten-free pasta like rice orzo or quinoa.
How do I know when the meatballs are fully cooked? The safest method is to use a meat thermometer. The internal temperature should reach 165°F (74°C).
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This develops the proteins and leads to dense, tough meatballs. Mix until just combined.
- Crowding the Skillet While Browning: This steams the meatballs instead of creating a flavorful sear. Brown in batches.
- Burning the Garlic: Garlic burns quickly. Sauté it over medium heat for only 1-2 minutes until fragrant, not brown.
- Overcooking the Orzo: Cook it al dente as it will continue to absorb flavors from the oil and lemon juice.
Conclusion
This recipe for Lemon Turkey & Goat Cheese Meatballs with Garlic Orzo is a fantastic weeknight dinner that feels special enough for company. The combination of zesty lemon, creamy goat cheese, and savory garlic creates a harmonious and satisfying dish. By following the step-by-step guide and avoiding common pitfalls, you can consistently achieve tender, flavorful meatballs and perfectly seasoned pasta. We hope this becomes a new favorite in your culinary rotation.
