Greek Turkey Meatballs with Lemon Orzo & Creamy Feta Yogurt Sauce

Ingredients:

For the Feta and Yogurt Sauce:
1/2 cup plain Greek yogurt
1/2 cup crumbled feta cheese
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon garlic powder
Salt and black pepper (to taste)
1-3 teaspoons water (to thin the sauce so you can brush it over the meatballs)

For the meatballs:
450g lean ground chicken or turkey
1 egg
1/2 cup breadcrumbs
1/4 cup finely chopped red onion
3 cloves garlic, finely chopped (or 1/2 teaspoon garlic powder)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
1/2 teaspoon dried oregano
3/4 teaspoon teaspoon salt
Freshly ground black pepper

For the vegetables:
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 red onion, sliced
1 tablespoon olive oil
Salt and pepper

Garnish:
1 ⅓ cup orzo pasta (230 g) – you can substitute pasta with quinoa, rice, couscous
1 teaspoon lemon zest
Juice of half a lemon (about 2 tablespoons fresh lemon juice)
1–2 tablespoons butter (or olive oil)
Salt and pepper (to taste)
Optional: 1/2 cup sliced ​​pitted KALAMATA olives

For serving:
Fresh mint and parsley
Pita bread (optional)

Directions:

1. First, prepare the feta-yogurt sauce: in a In a food processor or blender, combine the yogurt, feta, olive oil, lemon zest, lemon juice, and garlic powder. Blend until smooth, scraping down the sides of the bowl if necessary. Add salt and pepper to taste, and blend again. If the mixture is not liquid enough, add 1-3 teaspoons of water. Set aside.
2. Preheat oven to 200 degrees Celsius. Line a baking sheet with parchment paper.
3. In a large bowl, combine the ground chicken or turkey, egg, breadcrumbs, diced red onion, garlic, parsley, mint, oregano, salt, and pepper; Using clean hands, form 16 golf ball-sized meatballs (tip: have a small bowl of water to dip your hands in before shaping each meatball. It makes the process so much easier!). Set the meatballs aside.
4. In a medium bowl, combine the peppers and onions, drizzle with 1 tablespoon olive oil, and freshly ground salt and pepper. Toss, then transfer the vegetables to the prepared baking sheet and spread evenly. Arrange the meatballs among the vegetables. Bake for 17 to 23 minutes (or until a meat thermometer registers 165 degrees Fahrenheit).
5. While the meatballs are baking, you can make the orzo pasta: First, cook the orzo according to package directions. When it is al dente (still firm but cooked), drain the pasta and return it to the pot. Then stir in the lemon zest, lemon juice, butter (or olive oil) and season with salt and pepper to taste. Finally stir in the KALAMATA olives.
6. To serve: Place the orzo pasta on plates or bowls, then top with the meatballs (4 per person) and the pepper and onion mixture. Drizzle with the feta-yogurt sauce and garnish with fresh torn mint and parsley. You can also add fresh pita bread triangles or pita chips! Delicious!

NOTE: Homemade tzatziki sauce would also be great.
You can use 2-3 tablespoons of coconut flour (as a gluten-free binder) instead of breadcrumbs.

Yield: 4 servings
Recipe: ambitiouskitchen.com