Lemon-Dill Turkey Meatballs with Orzo and Greens Recipe
These Lemon-Dill Meatballs with Orzo are a vibrant and comforting dish combining tender ground turkey meatballs infused with fresh dill and garlic, simmered with tender orzo pasta and leafy greens. The dish is brightened with zesty lemon and creamy Greek yogurt for a fresh finish, perfect for a flavorful and balanced weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
For the Meatballs and Sauce
- 1 1/2 cups loosely packed chopped dill (about 3 ounces), plus more for serving
- 1 cup full-fat Greek yogurt
- 1 large garlic clove, finely grated
- 1 lemon, zested and halved
- 1 pound ground turkey or chicken
- 1 teaspoon fennel seeds (optional)
- Kosher salt (such as Diamond Crystal) and black pepper, to taste
For the Orzo and Greens
- 2 tablespoons unsalted butter
- 1 cup orzo
- 3 anchovy fillets
- 4 cups chopped escarole, spinach, mustard greens, or baby kale (about 3 ounces)
Instructions
- Prepare the dill-yogurt mixture and meatballs: In a medium bowl, stir together the chopped dill, Greek yogurt, grated garlic, and lemon zest until well combined. Transfer ½ cup of this yogurt mixture into a large bowl. Add the ground turkey, fennel seeds (if using), and 1 teaspoon kosher salt. Mix lightly with your hands until combined. Roll the mixture into 12 meatballs, about 3 tablespoons each. Refrigerate the meatballs until Step 3. You can also prepare the meatballs up to an hour ahead and keep refrigerated.
- Prepare the lemony yogurt sauce: To the remaining yogurt mixture in the medium bowl, squeeze in the juice from the halved lemon. Season with salt to taste until the sauce is flavorful with a slightly puckery balance. Set aside for serving.
- Cook the orzo and meatballs: Heat 2 tablespoons of unsalted butter in a medium skillet over medium heat. Add the orzo, anchovy fillets, and ½ teaspoon each of salt and black pepper. Stir frequently until the orzo turns a golden color, about 2 to 4 minutes. Pour in 2 ½ cups of water and bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer, then carefully place the meatballs in a single layer over the orzo. Cover the skillet and cook without stirring for 12 to 14 minutes, or until the orzo is tender and meatballs are fully cooked through.
- Wilt the greens and finish the dish: Turn off the heat. Add the chopped escarole (or chosen greens) on top of the meatballs and orzo. Season with additional salt and pepper. Cover the skillet and let sit for 3 to 5 minutes until the greens are wilted. Taste the orzo and adjust seasoning with salt and pepper as needed.
- Serve: Spoon the orzo and meatballs onto plates. Top each serving with a spoonful of the prepared lemon-dill yogurt sauce, extra chopped dill, and a sprinkle of black pepper for freshness and added flavor.
Notes
- You can substitute ground chicken for ground turkey if preferred.
- Fennel seeds add a subtle aromatic note but are optional.
- Anchovy fillets dissolve into the butter and add umami flavor without a fishy taste.
- Use any tender leafy greens like spinach, mustard greens, baby kale, or escarole.
- Make the meatballs up to an hour ahead and keep refrigerated before cooking.
- Use full-fat Greek yogurt for the creamiest sauce and best flavor balance.
