This vibrant and wholesome dish brings Mediterranean-inspired flavors to your table! Tender turkey meatballs, infused with the subtle tang of feta and a boost of protein from Healthier Comforts Organic Unflavored Protein Powder, are perfectly paired with a zesty lemon orzo. The toasted orzo, cooked in rich chicken broth and brightened with fresh lemon juice, parsley, and juicy cherry tomatoes, creates a refreshing and satisfying base. Finished with a sprinkle of extra feta and herbs, this recipe delivers a deliciously balanced meal that’s high in protein, full of flavor, and easy to make. Perfect for a quick weeknight dinner or a light yet satisfying lunch!
- by Steven Khoshaba
High Protein Turkey Meatballs with Lemon Orzo
- by Steven Khoshaba
Turkey Meatballs with Lemon Orzo
Stephanie
20 minutes
30 minutes
441
Recipe
Savor the vibrant flavors of this Mediterranean-inspired dish! Tender turkey meatballs are seasoned to perfection and paired with a refreshing lemon orzo, tossed with fresh parsley, juicy cherry tomatoes, and tangy feta cheese. Enhanced with a boost of Healthier Comforts Organic Unflavored Protein Powder, this dish is as nutritious as it is delicious. Perfect for busy weeknights, this recipe delivers a delightful balance of zesty, savory, and wholesome flavors that the whole family will love!
Ingredients
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2 Tbsps olive oil
1 lb ground turkey
1/4 cup panko breadcrumbs
1/4 cup chopped parsley
1 Tbsp dried minced onion
1 clove garlic minced
4 Tbsp Healthier Comforts Organic Unflavored Pea Protein Powder
1 egg
2 oz feta cheese crumbled
1 tsp dried oregano
1 tsp kosher salt
fresh ground black pepper to taste
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2 tsp olive oil
1 cup uncooked orzo
2 1/2 cup chicken broth
2 tbsp fresh lemon juice
Kosher salt and fresh ground black pepper to taste
1 tbsp chopped parsley
1/2 cup chopped cherry tomatoes
Extra feta cheese for garnish
Directions
Add all the meatball ingredients to a bowl and mix until well combined.
Scoop out about a tablespoon of the mixture and roll into a ball. Set aside onto a plate.
Heat a large non-stick skillet over medium-high heat along with two tablespoons of olive oil. Once the skillet is hot, add the meatballs to the skillet and cook them for 10-15 minutes, tossing them to get an even brown. Place onto a plate. Wipe pan clean.
In the same skillet, heat 2 teaspoons of olive oil. Toss the orzo in and toast for one minute.
Pour in the chicken broth, lemon juice, and salt to taste. Stir and bring to a boil.
Cook until tender, about 7-8 minutes. Make sure to stir frequently to avoid the orzo sticking to the pan.
Once the pasta is done, stir in additional feta cheese and cherry tomatoes. Place meatballs on top and garnish with fresh ground black pepper and parsley.
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