Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce – The Best Easy Weeknight Meal

Let’s be honest—weeknights can feel like a juggling act. Between kids’ homework, sports, and the mountain of laundry that seems to multiply on its own, dinner often gets the short end of the stick. That’s why I’m obsessed with recipes like these Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce. They’re comforting, packed with flavor, and come together without you babysitting a skillet for an hour.

I still remember the first time I made these meatballs on a hectic school night—I half expected my kids to protest the “green herbs” flecked inside. Instead, they polished their bowls and asked for seconds. That’s when I knew this recipe wasn’t just dinner, it was a keeper.

Why You’ll Love These Greek Turkey Meatballs with Lemon Orzo

• Balanced and hearty: A perfect trio of protein, grains, and veggies.
• Bright flavors: Fresh herbs and lemon bring everything to life.
• Family-friendly: Even picky eaters warm up to these meatballs.
• Make-ahead magic: You can prep meatballs in advance or freeze for later.

(And bonus: the creamy feta yogurt sauce makes you feel like you’re eating at a cozy little taverna in Greece!)

What Do They Taste Like?

Think juicy, herb-packed turkey meatballs baked until golden, nestled against sweet roasted peppers and onions, then paired with lemony orzo that tastes like sunshine in pasta form. Top it all off with a tangy feta yogurt sauce and you’ve got layers of flavor in every bite.

Ingredients You’ll Need for Greek Turkey Meatballs with Lemon Orzo

When it comes to this recipe, the magic really is in the fresh, vibrant ingredients. Each component plays a role in making the dish taste like something you’d order at a Mediterranean café — but you get to enjoy it in the comfort of your own kitchen. Here’s a closer look at what you’ll need and why each ingredient matters:

For the Creamy Feta Yogurt Sauce

• Plain Greek yogurt (½ cup): Thick, tangy, and creamy, this is the base that gives the sauce its luscious texture.
• Feta crumbles (½ cup): Salty, tangy feta cheese blends into the yogurt and creates that signature Greek flavor.
• Olive oil (1 tablespoon): Adds silkiness to the sauce. Choose a good-quality extra virgin olive oil for the best taste.
• Fresh lemon juice (2 teaspoons) + lemon zest (1 teaspoon): Bright, citrusy notes that cut through the richness of the feta.
• Garlic powder (¼ teaspoon): A touch of garlicky warmth without overpowering the sauce.
• Salt and black pepper: Season to your liking.
• Water (1–3 teaspoons): To thin the sauce just enough so it drizzles beautifully over your meatballs and orzo.

For the Greek Turkey Meatballs

• Ground turkey (1 pound, 93% lean): Tender, juicy, and full of protein. You could swap ground chicken here, but turkey really soaks up the herbs beautifully. (If you love turkey dinners, you’ll also enjoy my Juicy Turkey Meatloaf Recipe for another weeknight win.)
• Egg (1): The glue that binds the meatballs together.
• Breadcrumbs (½ cup): Helps hold everything in place while keeping the meatballs moist. For gluten-free, use 2–3 tablespoons of coconut flour.
• Red onion (¼ cup, finely diced): Sweet and slightly sharp, adding both flavor and moisture.
• Garlic (3 cloves, minced): Because garlic makes everything better.
• Fresh parsley (3 tablespoons, chopped): Adds brightness and a pop of green color.
• Fresh mint (3 tablespoons, chopped): The secret ingredient! Mint balances the richness of the meat and gives these meatballs their Greek-inspired flavor.
• Dried oregano (½ teaspoon): A Mediterranean classic.
• Salt (¾ teaspoon) + freshly ground black pepper: For seasoning inside and out.

For the Roasted Veggies

• Red bell pepper (1, sliced): Sweet and colorful.
• Orange bell pepper (1, sliced): Adds another layer of sweetness and brightness.
• Red onion (1, sliced): Roasts up caramelized and slightly sweet, pairing perfectly with the meatballs.
• Olive oil (1 tablespoon): Just enough to roast the veggies until tender.
• Salt and pepper: Keep it simple to let the natural veggie sweetness shine.

For the Lemon Orzo

• Orzo pasta (1⅓ cups or 8 ounces): Tiny, rice-shaped pasta that cooks quickly and soaks up all that lemony goodness.
• Fresh lemon juice (from ½ lemon) + zest (1 teaspoon): Brightens the orzo and ties the dish together with the sauce.
• Butter or olive oil (1–2 tablespoons): Adds richness and keeps the pasta from sticking.
• Salt and black pepper: Don’t skimp here; it makes a big difference.
• Optional kalamata olives (½ cup, sliced): A little briny punch if you love classic Greek flavors.

For Garnish & Serving

• Fresh parsley and mint (torn): Sprinkle over the top for freshness and a final pop of color.
• Pita bread or pita chips (optional): Perfect for scooping up extra sauce and any leftover veggies.

✨ What I love most about these ingredients is how they come together to create balance — protein-rich turkey meatballs, bright lemon orzo, roasted veggies, and that dreamy feta yogurt sauce. Each bite of Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce feels fresh yet comforting, which is exactly what makes this recipe so special.

How to Make Greek Turkey Meatballs with Lemon Orzo

Cooking this dish is a little like putting together a puzzle — each piece adds something special, and by the end, you’ve got a complete, flavorful picture. Follow these steps and you’ll have dinner on the table without the stress.

Step 1: Make the Creamy Feta Yogurt Sauce

Start by blending up the sauce so it’s ready to drizzle when your meal comes together. In a blender or food processor, combine:

• ½ cup Greek yogurt
• ½ cup crumbled feta
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon garlic powder

Blend until smooth and creamy, scraping down the sides as needed. If it feels too thick, add 1–3 teaspoons of water until it’s thin enough to drizzle. Taste and adjust with salt and pepper.

👉 Pro tip: You can make this sauce a day in advance and store it in the fridge. It also doubles as a dip for fresh veggies or pita chips. If you love versatile sauces, you might also enjoy my Creamy Smothered Chicken and Rice Recipe — another family favorite.

Step 2: Preheat and Prep the Baking Sheet

Heat your oven to 400°F and line a large baking sheet with parchment paper. This makes cleanup a breeze and keeps your meatballs from sticking.

Step 3: Mix the Meatball Ingredients

In a large bowl, gently combine:

• 1 pound lean ground turkey
• 1 egg
• ½ cup breadcrumbs (or coconut flour if gluten-free)
• ¼ cup diced red onion
• 3 cloves garlic, minced
• 3 tablespoons chopped parsley
• 3 tablespoons chopped mint
• ½ teaspoon oregano
• ¾ teaspoon salt
• Black pepper to taste

Mix with your hands until just combined — don’t overmix or your meatballs will turn out tough.

👉 Kitchen tip: Keep a small bowl of water nearby and dip your hands before rolling each meatball. This prevents sticking and helps form smoother, even balls.

Step 4: Shape and Arrange the Meatballs with Veggies

Roll the mixture into 16 golf ball–sized meatballs. Place them on the baking sheet, leaving space in between.

In the same bowl you used for mixing (less cleanup = win!), toss together:

• 1 sliced red bell pepper
• 1 sliced orange bell pepper
• 1 sliced red onion
• 1 tablespoon olive oil
• Salt and pepper

Spread the veggies on the sheet and nestle the meatballs in between. It all roasts together, so you get juicy meatballs and caramelized veggies in one pan.

Step 5: Bake the Meatballs and Veggies

Slide the sheet into the oven and bake for 17–23 minutes, or until the meatballs are cooked through and reach 165°F on a meat thermometer. The veggies should be tender and slightly caramelized.

Step 6: Cook the Lemon Orzo

While the meatballs bake, bring a pot of salted water to a boil. Cook 1⅓ cups orzo according to the package instructions until al dente. Drain and return to the pot.

Stir in:

• 1 teaspoon lemon zest
• Juice from ½ a lemon (about 2 tablespoons)
• 1–2 tablespoons butter or olive oil
• Plenty of black pepper (trust me, it’s delicious!)

Taste and season with more salt if needed. If you’re a fan of Mediterranean flavors, try adding ½ cup of sliced kalamata olives for a briny punch.

Step 7: Assemble Your Bowl

Now comes the fun part — putting it all together.

1. Scoop a generous serving of lemon orzo into each bowl.
2. Top with 4 meatballs per person, plus a handful of the roasted peppers and onions.
3. Drizzle generously with the creamy feta yogurt sauce.
4. Garnish with torn fresh mint and parsley.

Optional but highly recommended: serve with warm pita bread or pita chips to scoop up every last bit of sauce.

Step 8: Serve and Enjoy

And there you have it: Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce ready for the table. The combination of juicy meatballs, tangy yogurt sauce, and lemony orzo is a flavor party that will make you feel like you’ve traveled straight to Greece — without ever leaving your kitchen.

✨ The best part? This meal is simple enough for busy weeknights but impressive enough for entertaining friends or family. And if you want to keep the turkey dinner ideas rolling, don’t miss my Ground Turkey and Zucchini Skillet for another healthy one-pan wonder.

Tips and Tricks for Perfect Meatballs – Greek Turkey Meatballs with Lemon Orzo

• Don’t overmix: Gently combine ingredients so the meat stays tender.
• Freeze ahead: Unbaked meatballs freeze beautifully—just thaw before baking.
• Double the sauce: Trust me, you’ll want extra for dipping pita.
• Swap grains: Try couscous, farro, or even quinoa instead of orzo.
• Gluten-free tip: Coconut flour works just as well as breadcrumbs for binding.

Storage – Greek Turkey Meatballs with Lemon Orzo

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked meatballs for up to 2 months. Reheat in the oven at 350°F.
• Sauce: Keep refrigerated in a jar up to 5 days. Stir before using.

FAQs

Can I make this dairy-free?
Yes! Swap the feta yogurt sauce for hummus or dairy-free tzatziki.

Can I use ground beef?
You sure can—though the flavor will be richer than turkey.

Is this recipe kid-friendly?
Absolutely. The herbs add flavor without being overwhelming, and the creamy sauce is usually a hit.

Conclusion

These Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce are the kind of dinner that makes you feel both accomplished and cared for—like you pulled off something fancy without breaking a sweat. They’re hearty, colorful, and exactly the kind of meal my family devours with smiles all around.

So next time you’re staring down that weeknight chaos, remember: a little lemon, a little feta, and a tray of turkey meatballs can turn it all around.

And if you love this, you might also enjoy my Apple and Sage Turkey Meatballs or Keto Turkey Meatballs in a Creamy Sauce for more turkey inspiration.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce – The Best Easy Weeknight Meal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Jessica
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Greek, Mediterranean

Print Recipe

Pin Recipe

---

Description

Delicious Greek turkey meatballs with lemon orzo, tender veggies, and a creamy feta yogurt sauce. These healthy baked Greek turkey meatballs are filled with tons of wonderful herbs and make the perfect protein-packed weeknight meal!

---

Ingredients

For the feta yogurt sauce:

• ½ cup plain greek yogurt
• ½ cup feta crumbles
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon garlic powder
• Freshly ground salt and black pepper, to taste
• 1–3 teaspoons water to thin sauce so you can drizzle it over meatballs

For the meatballs:

• 1 pound lean ground chicken or turkey (around 93% lean is best)
• 1 egg
• ½ cup breadcrumbs
• ¼ cup finely diced red onion (from about 1/4th large red onion)
• 3 cloves garlic, minced (or sub ½ teaspoon garlic powder)
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh mint
• ½ teaspoon dried oregano
• ¾ teaspoon salt
• Freshly ground black pepper

For the veggies:

• 1 red bell pepper, julienned
• 1 orange bell pepper, julienned
• 1 red onion, sliced
• 1 tablespoon olive oil
• Freshly ground salt and pepper

For the lemon orzo:

• 1 ⅓ cup orzo pasta (8 ounces)
• 1 teaspoon lemon zest
• Juice from ½ lemon (about 2 tablespoons fresh lemon juice)
• 1–2 tablespoons butter (or olive oil)
• Freshly ground salt and pepper, to taste
• Optional: ½ cup pitted and sliced kalamata olives

To garnish:

• Fresh torn mint and parsley

For serving:

• Optional: Pita bread

Cook Mode Prevent your screen from going dark

---

Instructions

1. First make the feta yogurt sauce: add yogurt, feta, olive oil, lemon zest, lemon juice and garlic powder to the bowl of a food processor or to a blender. Process/blend until smooth and well combined, scraping down the sides as necessary. Add salt and pepper to taste and process once more. If it’s not thin enough, feel free to add 1-3 teaspoons of water so that you can easily drizzle it. Set aside.

2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

3. In a large bowl, add the ground chicken or turkey, egg, breadcrumbs, diced red onion, garlic, parsley, mint, oregano, salt and pepper; use clean hands to form into 16 golf ball sized meatballs. Set aside.

4. Tip for forming meatballs: keep a small bowl of water to dip your hands in before forming each meatball. It makes it so much easier!

5. Add peppers and onions to a medium bowl and drizzle with 1 tablespoon olive oil and freshly ground salt and pepper. Toss together then add veggies to the prepared pan and spread out evenly. Next nestle the meatballs in between the veggies. Bake for 17-23 minutes or until a meat thermometer reads 165 degrees F.

6. While the meatballs are cooking, you can make the orzo: first cook the orzo according to the directions on the package. Once al dente, drain the orzo and add back to the pot, then stir in the lemon zest, lemon juice, butter (or olive oil) and season with salt and pepper to taste. Lastly, stir in the kalamata olives.

7. To serve: add orzo to plates or bowls, then top with meatballs (4 per person) and peppers/onion mixture. Drizzle with the feta yogurt sauce and garnish with fresh torn mint and parsley. Serve with fresh pita triangles or pita chips on the side if desired.

---

Notes

This recipe would also be fabulous with homemade tzatziki sauce.

Instead of breadcrumbs, feel free to use 2-3 tablespoons of coconut flour as a binder instead of breadcrumbs for a gluten-free option.

Feel free to double the sauce if you want more for dipping your pita in.

You can make the meatballs ahead of time and freeze them for later.