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 Aug 2026- Flavour: The sun-dried tomato pesto orzo and feta-studded meatballs are widely praised for their bold, comforting flavours; some reviewers found the orzo a touch bland or felt the mustard overpowered the sauce.
- Ease of prep: Most reviewers found this recipe quick and straightforward to pull together on a weeknight, though a few noted it generates more dishes than expected.
- Suggestions: Use all of the mustard if you enjoy a tangy note, or reduce it to let the sun-dried tomato flavour shine through. Adding a squeeze of lemon juice or blistered cherry tomatoes can brighten the richness of the cream and pesto sauce. If the orzo seems dry, stir in a splash of reserved pasta water to loosen the sauce. Consider pan-frying the meatballs instead of baking to add colour and help keep them moist. If the meatballs taste underseasoned, add a pinch more salt or a little extra garlic to the mixture before rolling.
- Leftovers: The dish reheats reasonably well, though the orzo can dry out; adding a splash of water or broth when reheating helps restore the saucy texture.
- Portions: Several reviewers felt the feta and meatballs were on the light side relative to the orzo; using extra feta throughout — both in the meatballs and as a topping — is a popular adjustment.
