Feta-Turkey Meatballs
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Feta-Turkey Meatballs

Feta-Turkey Meatballs

with Sundried Tomato Orzo

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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


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 contain Soy, Sulphites)

56 mL


(Contains Milk)

170 g


(Contains Wheat)

1 tsp

Dill-Garlic Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

½ tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

Not included in your delivery

1 tbsp


(Contains Milk)

½ tsp


0.13 tsp



Nutrition Values

Calories850 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate81 g
Sugar6 g
Dietary Fiber6 g
Protein41 g
Cholesterol175 mg
Sodium1470 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.


Large Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Medium Bowl
Large Non-Stick Pan


Cook pasta
  • 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.
  • 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.**
  • 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. 
  • Add chicken broth concentrate, sun-dried tomato pesto, remaining Dill-Garlic 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 water sauce thickens slightly, 2-4 min.
  • Add remaining spinach and mustard. Cook, stirring occasionally, until wilted, 1 min. 
  • Season with salt and pepper, to taste. 
  • Remove from heat. 
  • Divide orzo between bowls.
  • Top with turkey meatballs.
  • Sprinkle over remaining feta.
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