Greek Meatballs & Lemon Orzo with Spicy Feta & Sun Dried Tomato Dip
Servings: 4 people
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!