Greek Turkey Meatballs With Orzo And Tzatziki Recipes
GREEK TURKEY MEATBALLS WITH ORZO AND TZATZIKI
Fresh and flavorful, Greek Turkey Meatballs with Orzo and Tzatziki has layers of flavors with warm meatballs, crisp fresh cucumber and creamy Tzatziki sauce.
Provided by Jess Smith via Inquiring Chef
Categories Main
Time 50m
Number Of Ingredients 21
Steps:
- Make meatballs: Combine bread crumbs and milk in a large mixing bowl. Let sit for 5 minutes to allow bread crumbs to soak up the liquid. Add turkey, onion, dried oregano, salt, pinch of cinnamon, and egg. Use your hands to gently combine all of the ingredients. (Note: If the mixture sticks to your hands, try wetting your hands with some water or a bit of oil which should make them easier to shape.) Form into meatballs that are about 1.5 inches in diameter. Line the formed meatballs up on a sheet pan or plate. Refrigerate for 10 to 15 minutes while preparing other ingredients (this will help them to hold their shape).
- Make Tzatziki: Place grated cucumber on a clean dish towel or paper towel and squeeze gently to remove excess moisture. Combine cucumber, garlic, yogurt, 1 Tbsp lemon juice, dill, mint, and 1/2 tsp salt. Set aside.
- Cook orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to package directions. Drain and toss with 2 tsp lemon juice.
- Cook meatballs: Heat a skillet or Dutch Oven (use any pan that has a lid) over medium-high heat. Add olive oil and when it begins to shimmer, carefully add meatballs. Let meatballs cook on one side until golden brown, then gently turn meatballs until evenly golden brown on all sides, 6 to 8 minutes. Pour stock down the side of the pan and cover with a lid. Steam meatballs until cooked through, 5 to 6 minutes more.
- Serve meatballs over orzo with Tzatziki, cucumbers, and dill.
Nutrition Facts : Calories 627 kcal, Carbohydrate 67 g, Protein 52 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 122 mg, Sodium 1044 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
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- Add all of the meatball ingredients to a mixing bowl and use your hands to combine the ingredients being careful not to over mix. Coat your hands with a bit of oil and scoop out approximately a tablespoon size amount of the meat and roll it into a ball. Place the meatballs onto a plate.
- Heat a large skillet over medium-high heat along with a tablespoon of olive oil. When the skillet is hot swirl the oil to coat the bottom of it. Add the meatballs to the skillet and cook them for approximately 8-10 minutes turning them often for even browning. While the meatballs cook wash the plate. Place the cooked meatballs back onto the plate and cover with a piece of foil to keep them warm.
- Wipe out the skillet if needed, then over medium heat add in 2 teaspoons of olive oil, garlic and the orzo. Stir together and toast the orzo for about a minute. Pour in the chicken broth, roasted red peppers and lemon juice. Stir everything together and bring it to a boil.
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