This is a flavor packed dish – all done in one skillet! Less dishes = happy spouse. The meatballs are made with ground turkey, but you can substitute whatever ground meat you prefer or have on hand – lamb, beef or chicken all work. Nothing shouts Greek more than fresh feta, cool dill, and zesty lemon and this dish has just that. The spicy feta dip makes plenty, so you can munch on fresh veggies and pita chips with extra excitement the rest of the week! Hope you enjoy. Comment below and don’t forget to tag us in your recipe photos @UpBeet_Sisters.
Get it done quicker –
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- This recipe involves some extra time and TLC, but it’s worth it! Make it as a special Sunday dinner when you made have a little extra time. I promise your Monday will be brighter with these tasty lunch leftovers.
- Make the feta dip ahead of time for one less step.
- Mix the meatball mixture ahead of time for one less step.
Greek Meatballs & Lemon Orzo with Spicy Feta & Sun Dried Tomato Dip
Equipment
- Large skillet or Dutch oven
Ingredients
- 1 pound ground turkey
- extra virgin olive oil
- 1 medium shallot finely chopped
- 3 cloves garlic divided, minced
- 2 tsp dried oregano
- 1/4 - 1/2 tsp crushed red pepper flakes +/- depending on spice preference
- 1 tsp kosher salt
- 1 tsp pepper
- 2 tbsp salted butter
- 1 lemon juice from 1/2, other 1/2 cut into thin slices
- 1 cup dry orzo pasta
- 2 cups water
- 2 tablespoons chopped fresh dill plus more for serving
- Optional: additional feta for serving
Spicy Feta Dip
- 8 ounces feta cheese
- 4 tbsp extra virgin olive oil
- 3/4 cup plain Greek yogurt
- Juice from 1/2 lemon
- 1/4 cup sun dried tomatoes in oil drained
- 1 tbsp fresh dill
- Pinch of salt and pepper
- 1/4 - 1/2 tsp red pepper flakes +/- depending on spice preference
Instructions
- Make the spicy feta dip: Add all ingredients in a blender or food processor - feta, olive oil, Greek yogurt, lemon juice, sun dried tomatoes, dill, salt, pepper and red pepper flakes. Blend until smooth and creamy. Set aside in the refrigerator.
- Coat a large skillet or Dutch oven with olive oil and heat over medium high heat. Add the shallot and stir frequently until soft, aromatic and translucent, about 3-4 minutes. Add 1 clove of garlic and sauté another 1 minute. Turn off heat and add shallot and onion to a medium size bowl.
- Add ground turkey, oregano, red pepper flakes, salt and pepper to bowl with shallot and onion. Mix until just combined. Roll into balls, about 2 tablespoons each (12 meatballs total). Mixture will be wet.
- Reheat the large skillet or Dutch over medium high heat and coat with olive oil. When the oil is heated, add the meatballs. Brown meatballs, turning every 3-4 minutes until cooked through, about 10 minutes total. Transfer meatballs to a plate.
- To the same skillet, add butter and lemon slices. Sear lemon slices until golden and soft on each side, about 1-2 minutes. Remove lemon slices and add to plate with meatballs.
- To the same skillet, add 2 cloves of minced garlic and the orzo. Cook until orzo is toasted and garlic is fragrant (but not burnt!) about 2 minutes.
- Add 2 cups water and juice of 1/2 lemon. Bring to a boil over high heat. Cook orzo, stirring frequently, until al dente, about 8 minutes.
- Add meatballs back into the skillet and cook until warmed through. Stir in dill. Remove from heat.
- To serve: smear large dollop of feta dip onto plate. Place the meatballs on top and add orzo, lemon slices, more fresh dill and feta.
- Enjoy!
