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One-Pan Greek Turkey Meatballs with Lemon Orzo

Juicy, herb-packed turkey meatballs baked in the same pan with tender, lemon-infused orzo pasta. A complete Mediterranean meal ready in under an hour.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Turkey Meatballs
  • 1 lb ground turkey
  • 0.5 cup panko breadcrumbs
  • 1 large egg
  • 0.25 cup red onion grated
  • 2 cloves garlic minced
  • 2 tbsp fresh dill chopped
  • 1 tsp dried oregano
  • 1 tsp salt
Lemon Orzo Base
  • 1.5 cups dry orzo pasta
  • 3 cups chicken broth
  • 1 lemon juiced and zested
  • 0.5 tsp turmeric optional, for color
  • 2 tbsp olive oil

Equipment

  • Large oven-safe skillet or casserole dish
  • Mixing Bowl
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Mix ground turkey, breadcrumbs, egg, onion, garlic, herbs, and spices in a bowl. Form into balls.
  2. Heat oil in an oven-safe skillet. Sear meatballs for 2-3 mins per side until browned. Remove and set aside.
  3. In the same pan, toast dry orzo for 1 minute. Add chicken broth, lemon juice, zest, and turmeric. Bring to a simmer.
  4. Return meatballs to the pan, nestling them into the liquid and pasta.
  5. Cover tightly and bake for 20 minutes. Uncover and bake for 5-10 more minutes until liquid is absorbed.
  6. Let rest for 5 minutes. Garnish with fresh herbs and serve with tzatziki.

Notes

If you don't have an oven-safe skillet, you can sear the meatballs on the stove and then transfer everything to a baking dish (as shown in the image) before baking.