Gluten-Free Greek Turkey Meatballs, Lemon Herb Orzo, Sundried Tomato Vinaigrette & Feta Tahini Sauce
Delicious & healthy, these Greek meatballs are served with buttery lemon herb orzo & drizzled with a duo of fabulous sauces – what’s not to love?
| Nutrition | PER SERVING |
|---|---|
| Calories | 770 kcal |
| Fat | 17.0 g |
| Protein | 36.0 g |
| Carbohydrate | 52.0 g |
| Sodium | 775 mg |
fresh ingredients
IN THE KIT
-
12 ozground turkey
-
2 ozminced garlic
-
2 ozred onion
-
6 ozGF orzo/pasta
-
2 ozsundried tomatoes
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1.5 ozGreek seasoning
-
2 ozfresh parsley
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8 oztahini feta sauce
-
4 ozlemon
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1 ozlemon 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
Tongs
Plate
12 oz water for orzo
Baking sheet
cook along
INSTRUCTIONS
Prep
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.
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).
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.
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.
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.
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.
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.