Ingredients
1 lb (450g) ground turkey (93% lean)
1/2 finely grated onion
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 cup orzo pasta
2 cups low-sodium tomato sauce
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
6 sun-dried tomatoes in oil, drained and chopped (optional)
1 cup fresh spinach leaves
Instructions
Preheat oven to 400°F (200°C).
In a large bowl, mix ground turkey, grated onion, minced garlic, oregano, basil, salt, and pepper to form meatballs.
Shape the mixture into 20–24 small meatballs.
In a large baking dish, add orzo pasta and drizzle with 2 tablespoons of olive oil, tossing to coat.
Distribute the meatballs evenly over the orzo.
Pour the tomato sauce over the meatballs and orzo.
Sprinkle chopped sun-dried tomatoes, fresh spinach, and chopped parsley over the top.
Mix gently to combine.
Drizzle the remaining 2 tablespoons of olive oil over the mixture.
Bake for 35 minutes or until the meatballs are cooked through and the sauce is bubbly and slightly golden around the edges.
Remove from the oven and sprinkle crumbled feta cheese on top. Bake an additional 5 minutes or until the cheese is melted and golden.
Let it cool slightly, then serve warm.
Notes
Meatballs can be prepared in advance and refrigerated until baking.
For a gluten-free version, use gluten-free orzo.
The leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Adjust feta cheese quantity to taste or omit for a dairy-free option.
- Prep Time: 20
- Cook Time: 35
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal, Low-carb (optional)
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 370
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg