Ohhhh you guys. This is one of those recipes that I used to make A LOT and then sort of forgot about! We brought it back for Cooking with Liz last week and Dave and I looked at each other and said “I’ve missed this!” It’s light, it’s easy, it’s so so yummy. The perfect pasta recipe for spring and summer dinner parties or night’s at home when you’re craving something fresh and delicious. This recipe is from a post that Lara Tumer did for The Everygirl in 2012 and when Dave and I first lived together I would make this all the time. It’s sure to become a fast favorite in your home! Even our kids loved it.
Turkey + Feta Meatballs with Lemon Orzo Recipe
½ box orzo pasta
1/3 cup feta cheese
½ small red onion, chopped
1/3 cup kalamata olives, sliced in half
½ container cherry tomatoes, sliced in half
½ pound ground turkey
1 clove garlic, minced
1 1/2 teaspoon salt
¾ teaspoon pepper
1 tablespoons olive oil
1/3 cup breadcrumbs
1 ½ teaspoons oregano
Juice of half a lemon
For the meatballs: Preheat oven to 350 degrees. Mix ground turkey, feta cheese, egg, garlic, breadcrumbs, 1 tablespoon of oregano, 1 teaspoon salt and ½ teaspoon pepper in bowl and mix with hands. Form into small meatballs, about an inch in diameter. Heat 1 tablespoon of olive oil in skillet over medium high heat and cook the meatballs on all sides until brown (turning about every 2-3 minutes). Transfer meatballs to baking sheet or baking dish and finish in oven for about 20 minutes to cook through.
For the orzo: While the meatballs are cooking in the oven, cook orzo according to directions on box. In a bowl, mix sliced tomatoes, sliced olives and chopped red onion. In another bowl, whisk together remaining tablespoon of olive oil, lemon juice, remaining ½ tablespoon of oregano, ½ teaspoon salt and ¼ teaspoon pepper. Add the dressing to the orzo and stir to combine. Serve in a bowl with feta meatballs on top. Optional garnish: fresh parsley.
*the roasted vegetable + goat cheese pasta recipe from this post is also delicious!
Also, if you love a good Spring pasta, I also recently made Diane Morrisey’s lemon ricotta bucatini – also AMAZING.