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

fresh ingredients

IN THE KIT

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

Not Included

Salt & pepper

Olive oil 

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 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 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. 

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.