Feta-Turkey Meatballs
with Sundried Tomato OrzoCalories
:
840 kcalProtein
:
41g proteinTotal
:
25 minutesDifficulty
:
MediumQuick
New
Allergens:
- Wheat
- Milk
- Sulphites
- Mustard
- Soy
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Wheat
- Crustaceans
- Egg
- Fish
Dill-icious feta and spinach meatballs are the jewels in this Mediterranean dinner! Nestled on a bed of creamy sun-dried tomato pesto orzo, with a sprinkle of feta.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Ground Turkey
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
56 g
Yellow Onion, chopped
56 g
Baby Spinach
1 unit(s)
Chicken Broth Concentrate
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
56 mL
Cream
(Contains: Milk)
170 g
Orzo
(Contains: Wheat)
1 tsp
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
½ tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Calories840 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate80 g
Sugar6 g
Dietary Fiber6 g
Protein41 g
Cholesterol175 mg
Sodium1430 mg
Trans Fat1 g
Potassium900 mg
Calcium225 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Large Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Medium Bowl
•Large Non-Stick Pan
Cooking Steps
1
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/3 cup (2/3 cup) pasta water, then drain.
2
- Meanwhile, finely chop some spinach to get 1 tbsp (2 tbsp). Roughly chop remaining spinach.
- Line a baking sheet with parchment paper.
- Add turkey, panko, half the Dill-Garlic Spice Blend, half the feta, finely chopped spinach, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper to a medium bowl. Stir to combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
3
- Meanwhile, heat a large non-stick pan over medium heat, then add 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
- Add onions to the pan. Cook, stirring often, until softened, 3-4 min.
4
- Add chicken broth concentrate, sun-dried tomato pesto, remaining Dill-Garlic Spice Blend, reserved pasta water, cream and orzo to the pan. Cook, stirring often, until well combined, 1 min.
- Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 2-4 min.
5
- Add remaining spinach and mustard to the pan. Cook, stirring occasionally, until wilted, 1 min.
- Season with salt and pepper, to taste.
- Remove from heat.
6
- Divide orzo between bowls.
- Top with turkey meatballs.
- Sprinkle over remaining feta.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The sun-dried tomato pesto orzo was a standout, and the feta inside the meatballs added a welcome savoury note; some reviewers found the mustard in the orzo overpowering and preferred using half the amount or omitting it.
- Ease of prep: The recipe is straightforward and quick to pull together on a weeknight, though some found the meatball-rolling step added time and extra dishes.
- Suggestions: Watch the meatball bake time closely to avoid dryness — some reviewers found pan-frying or making smaller meatballs (12 instead of 8) kept them more tender; add a squeeze of lemon juice or fresh tomatoes to brighten the sauce if it tastes heavy.
- Leftovers: The orzo can dry out when reheated; reserve extra pasta water or add a splash of broth when warming it up to restore the saucy texture.
