IN THE KIT
12 ozground turkey
2 ozminced garlic
2 ozred onion
2 ozsundried tomatoes
3 ozGreek seasoning
2 ozfresh parsley
8 oztahini feta sauce
1 ozlemon juice / chili flake & balsamic vinegar blend
Salt & pepper
Kitchen Items Needed
12 oz water for orzo
Preheat oven to 350°F;
Finely dice red onion;
Cut lemon in half. Slice one half into 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 a medium, in the same skillet, add a knob of butter & lemon slices. Sear the lemon until golden on each side, about 1 minute in total. Remove & place on plate.
Add rest of garlic, knob of butter to skillet, 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.