Gluten-Free Greek Turkey Meatballs, Lemon Herb Orzo, Sundried Tomato Vinaigrette & Feta Tahini Sauce

Greek Turkey Meatballs, Lemon Herb Orzo , Sundried Tomato Vinaigrette & Feta Tahini Sauce

fresh ingredients


  • 12 oz
    ground turkey
  • 2 oz
    minced garlic
  • 2 oz
    red onion
  • 6 oz
    GF orzo/pasta
  • 2 oz
    sundried tomatoes
  • 1.5 oz
    Greek seasoning
  • 2 oz
    fresh parsley
  • 8 oz
    tahini feta sauce
  • 4 oz
  • 1 oz
    lemon juice / chili flake & balsamic vinegar blend

Not Included

Salt & pepper

Olive oil 

Teaspoon of butter 


Kitchen Items Needed

Large skillet 

Small pot 

Large bowl

Small bowl



12 oz water for orzo

Baking sheet

cook along



Preheat oven to 350°F;

Finely dice red onion;

Cut lemon in half. Slice one half into thin rounds;

Squeeze juice out of other half in a bowl, removing any seeds;

Remove dill from stem & roughly chop;

Remove parsley leaves from stems & roughly chop;

Roughly chop sundried tomatoes, reserving the oil.

1Make Meatballs

In a large bowl combine ground turkey, greek seasoning, ½ garlic & diced red onion. Mix until just combined. Coat your hands with a bit of oil, roll the meat into medium size meatballs (about 4-5 per person).

2Sear Meatballs

Heat a large skillet over medium-high heat & add a good drizzle of oil. When the oil shimmers, add the meatballs, sear until golden on the outside, about 5 minutes, turning them 2-3 times. Transfer to baking sheet, place in oven & finish cooking, about 10 minutes. 

3Make Orzo

To the same skillet add orzo & measured water. Bring to a boil over high heat, reduce heat to a medium once boiling and cook, stirring often, until al dente, about 8-10 minutes. Drain, return to skillet.

4Sear Lemons & Make Garlic Butter Base

Turn the heat down to medium, in the same skillet, add teaspoon of butter & lemon slices. Sear the lemon until golden on each side, about 1 minute in total. Remove & place on a plate. 

Add the rest of garlic, small drizzle of olive oil if needed, cook until fragrant, 30 seconds. Add half dill, parsley, lemon juice & swirl through, place in small bowl. 

5 Make Sundried Tomato Vinaigrette

In a small bowl, whisk together reserved sundried tomato oil & lemon juice/chili flake & balsamic vinegar blend. Stir in the sun-dried tomatoes & season with salt & pepper.

6Finish Orzo & Serve

Add garlic butter base & lemon juice to orzo, mixing well. 

Spread Tahini feta sauce onto plates. Add the orzo, seared lemons & meatballs. Drizzle sundried tomato vinaigrette, sprinkle with rest of dill & parsley.