Greek turkey meatballs with orzo salad

• 1 lb lean ground turkey - see notes
• 1 tbsp olive oil (15 g)
• 1 piece large egg
• 1/4 cup plain bread crumbs (28 g)
• 1/4 cup red onion (40 g) finely minced
• 3 clove garlic minced
• 2 tbsp parsley chopped
• 1 tbsp dill chopped
• 1 tsp dried oregano
• 1/2-1 tsp salt
• 1/2 tsp pepper
• 3/4 cup orzo (140 g) dry
• 3/4 cup cherry tomatoes (111 g) quartered
• 3/4 cup cucumber (100 g) finely diced
• 1/4 cup red onion (40 g) finely diced
• 1/4 cup crumbled feta (28 g)
• 2 tbsp lemon juice (30 g)
• 1 tsp dijon mustard (5 g)
• 1/2 tbsp honey (10 g)
• 1/2 tsp garlic powder
• salt and pepper to taste
• 2 tbsp olive oil (30 g)

1. 1

   Preheat oven to 400 F and line a half baking sheet with parchment.

2. 2

   In a mixing bowl, mix together all turkey meatball ingredients and stir until just combined. Use a cookie scoop or spoon to form into 20 equal meatballs (~1.5 tbsp each). Bake 13-15 min, until golden brown and juices run clear (165F internal temp).

3. 3

   Meanwhile, cook the orzo according to box instructions. Drain and rinse with cold water.

4. 4

   For the lemon vinaigrette, whisk together lemon juice, dijon, honey, garlic powder, salt and pepper. Slowly drizzle in olive oil while constantly whisking to emulsify.

5. 5

   Mix cooked orzo, tomatoes, cucumber, red onion, feta and lemon vinaigrette. For meal prep, separate orzo salad equally into 4 containers with 5 meatballs each. Enjoy with fresh lemon and tzatziki!

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