Greek Turkey Meatballs With Orzo Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1 lb lean ground turkey (see notes)

1 tbsp olive oil (15 g)

1 large egg

1/4 cup plain bread crumbs (28 g)

1/4 cup red onion (40 g) finely minced)

3 cloves garlic (minced)

2 tbsp parsley (chopped)

1 tbsp dill (chopped)

1 tsp dried oregano

1/2-1 tsp salt

1/2 tsp pepper

3/4 cup orzo (140 g) dry)

3/4 cup cherry tomatoes (111 g) quartered)

3/4 cup cucumber (100 g) finely diced)

1/4 cup red onion (40 g) finely diced)

1/4 cup crumbled feta (28 g)

2 tbsp lemon juice (30 g)

1 tsp dijon mustard (5 g)

1/2 tbsp honey (10 g)

1/2 tsp garlic powder

salt and pepper (to taste)

2 tbsp olive oil (30 g)

Directions

Preheat oven to 400 F and line a half baking sheet with parchment.

In a mixing bowl, mix together all turkey meatball ingredients and stir until just combined. Use a cookie scoop or spoon to form into 20 equal meatballs (~1.5 tbsp each). Bake 13-15 min, until golden brown and juices run clear (165F internal temp).

Meanwhile, cook the orzo according to box instructions. Drain and rinse with cold water.

For the lemon vinaigrette, whisk together lemon juice, dijon, honey, garlic powder, salt and pepper. Slowly drizzle in olive oil while constantly whisking to emulsify.

Mix cooked orzo, tomatoes, cucumber, red onion, feta and lemon vinaigrette. For meal prep, separate orzo salad equally into 4 containers with 5 meatballs each. Enjoy with fresh lemon and tzatziki!

Nutrition

• Serving Size: 1 container
• Calories: 437 kcal
• Total Fat: 15.6 g
• Total Carbohydrate: 40.7 g
• Dietary Fiber: 4 g
• Protein: 37 g