Description
1 lb ground turkey
½ cup feta cheese, crumbled
1 egg
2 tbsp breadcrumbs (optional for extra binding)
1 tsp dried oregano
1 tsp garlic powder
½ tsp onion powder
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
1 tbsp olive oil (for cooking)
For the Garlic Spinach Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
Salt and black pepper to taste
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine ground turkey, feta cheese, egg, breadcrumbs, oregano, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Mix until
well combined.
Form the mixture into small meatballs (about 1 to 1½ inches in diameter) and place them on the prepared baking sheet.
Bake for 20-25 minutes or until the meatballs are cooked through and golden brown.
While the meatballs are baking, cook the orzo according to package instructions.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and cook for another 2 minutes until wilted.
Stir in the cooked orzo and season with salt and black pepper.
Serve the meatballs on top of the garlic spinach orzo.
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
1. Prep & Mix: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large mixing bowl, combine the ground turkey, crumbled feta, egg, breadcrumbs, and all dried seasonings. Use your hands or a fork to mix gently but thoroughly until just combined—overmixing can make the meatballs tough.
2. Form Meatballs: Lightly wet your hands to prevent sticking. Scoop portions of the mixture and roll into 1 to 1.5-inch balls. Consistent sizing ensures even cooking. Place them spaced apart on the baking sheet.
3. Bake: Bake the meatballs for 20-25 minutes, or until they are golden brown and reach an internal temperature of 165°F (74°C).
4. Cook Orzo & Spinach: While the meatballs bake, cook the orzo in salted boiling water as per package directions. Drain. In a large skillet, heat olive oil over medium. Sauté minced garlic for 1 minute until fragrant, then add the fresh spinach, stirring until wilted (about 2 minutes).
5. Combine & Serve: Add the drained orzo to the skillet with the garlic and spinach. Toss to combine and season with salt and pepper. Plate the orzo and top with the hot baked meatballs.
Serving Suggestions
This dish is wonderfully versatile. For a brighter flavor, serve with a squeeze of fresh lemon juice or a dollop of tzatziki. It pairs beautifully with a simple Greek salad or roasted vegetables like cherry tomatoes and zucchini. To make it a more substantial meal, consider adding a side of warm pita bread.
How-to Summary
Combine turkey, feta, egg, and seasonings; form into balls. Bake at 375°F for 20-25 mins. Separately, cook orzo, then sauté garlic and spinach in a skillet. Mix orzo into the skillet and season. Serve meatballs over the garlic spinach orzo.
Frequently Asked Questions
Can I use ground chicken instead of turkey? Yes, ground chicken is an excellent substitute and will yield a similar result.
How can I make these gluten-free? Omit the breadcrumbs or use a gluten-free alternative, and ensure your orzo is a gluten-free brand or substitute with rice or quinoa.
Can I prepare the meatballs ahead of time? Absolutely. You can form the meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet with a splash of water.
Can I freeze the cooked meatballs? Yes. Let them cool completely, then freeze in a single layer on a tray before transferring to a freezer bag for up to 3 months. Thaw in the fridge before reheating.
Common Mistakes to Avoid
Avoid overmixing the meatball mixture, as this can lead to dense, tough meatballs. Do not overcrowd the baking sheet, as this will cause the meatballs to steam instead of browning. Ensure your skillet is not too hot when sautéing the garlic, as it can burn quickly and become bitter. Finally, do not skip draining the orzo well to prevent the final dish from becoming watery.
Conclusion
These Turkey Feta Meatballs with Garlic Spinach Orzo offer a perfect balance of lean protein, savory cheese, and fresh greens in a comforting pasta dish. It’s a straightforward, flavorful recipe that is ideal for a busy weeknight yet impressive enough for casual entertaining. With simple ingredients and clear steps, this meal is sure to become a reliable favorite in your cooking rotation.