Meal-Prep Greek Turkey Meatball Orzo

Greek keftedes inspire these oven-baked turkey meatballs, fragrant with oregano and garlic. Paired with lemony orzo, crisp cucumber, tomatoes, and feta, the bowl is a bright, packable Mediterranean lunch.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 445 cal
• 36g protein
• 38g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 1 lb ground turkey
• 1 egg
• 1/4 cup almond flour or breadcrumbs
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup dry orzo pasta
• 1 cucumber
• 1 cup cherry tomatoes
• 1/2 cup crumbled feta cheese
• 3 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh dill
• 1/4 cup Kalamata olives, sliced

Instructions

1. 1Preheat oven to 400°F and line a baking sheet with parchment. In a bowl combine ground turkey, egg, almond flour, oregano, garlic powder, half the salt, and pepper until just mixed.
2. 2Roll the mixture into 16 equal meatballs about 1 inch across and space them on the sheet. Bake 16 to 18 minutes until browned and cooked through to 165°F.
3. 3Meanwhile bring a pot of salted water to a boil and cook the orzo until al dente according to package timing, usually 8 to 9 minutes. Drain and rinse briefly under cool water to stop cooking.
4. 4Dice the cucumber and halve the cherry tomatoes. Chop the dill finely.
5. 5In a large bowl whisk lemon juice, olive oil, remaining salt, and most of the dill into a bright dressing.
6. 6Add the drained orzo, cucumber, tomatoes, olives, and half the feta to the dressing; toss gently until everything is coated.
7. 7Divide the orzo salad among four meal-prep containers. Nestle four warm meatballs into each container.
8. 8Top with remaining feta and dill. Cool completely before sealing; refrigerate up to 4 days. Reheat meatballs gently or enjoy the whole bowl cold for a satisfying Greek-inspired lunch.