Community recipe
Roasted Red Pepper Turkey Meatballs with Feta Orzo
Tender baked turkey meatballs are flecked with roasted red pepper, feta, lemon, and parsley, then finished in a quick pepper-tomato skillet sauce. Lemony orzo makes this a bright, satisfying weeknight dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 15 g flat-leaf parsley, rinsed, dried, and finely chopped
- 1 lemon, scrubbed, zested, halved, and juiced
- 2 garlic cloves, peeled and minced
- 0.5 yellow onion, peeled and finely diced
- 1 red bell pepper, rinsed, dried, seeded, and finely diced
- 120 g jarred roasted red peppers, drained, patted dry, and finely chopped
- 75 g feta cheeses, crumbled
- 450 g ground turkeies
- 1 egg, lightly beaten
- 60 g panko breadcrumbs
- 1 tsp dried oregano
- 0.75 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 900 ml low-sodium chicken broths
- 280 g orzo
- 1 tbsp olive oil
- 400 g crushed tomatos
Make it
Instructions
- 01
Prepare the ingredients and cookware
Position one oven rack in the center and heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper, then set out a large mixing bowl, a medium saucepan with a lid, and a large skillet. Rinse, dry, and finely chop 15 g flat-leaf parsley. Scrub 1 lemon; finely zest it, then halve and juice it. Peel and finely mince 2 garlic cloves. Peel and finely dice 0.5 yellow onion. Rinse, dry, seed, and finely dice 1 red bell pepper. Drain, pat dry, and finely chop 120 g jarred roasted red pepper. Crumble 75 g feta cheese. Keep the prepared components separated so they can be divided between the meatballs, sauce, and finish. | Why: Lining the baking sheet now prevents sticking, while uniformly small cuts help the meatballs and sauce cook evenly.
- 02
Mix and shape the meatballs
Add 450 g ground turkey, 1 egg, 60 g panko breadcrumbs, 1 tsp dried oregano, 0.75 tsp kosher salt, and 0.5 tsp black pepper to the mixing bowl. Add half of the prepared parsley, lemon zest, minced garlic, chopped roasted pepper, and crumbled feta. Mix gently with clean hands just until no dry crumbs remain; do not compress the mixture. With damp hands, shape into 16 equal golf-ball-size meatballs and space them evenly on the parchment-lined baking sheet. | Why: Gentle mixing keeps the turkey tender, and equal portions ensure all the meatballs finish at the same time.
- 03
Bake the meatballs
Bake the meatballs on the lined baking sheet for 14–16 minutes, rotating the sheet once halfway through. They are done when lightly browned, firm at the edges, and the centers register 165°F (74°C) on an instant-read thermometer. Leave them on the sheet while you make the orzo and sauce. | Why: Baking sets the meatballs cleanly and frees the stovetop for the two quick accompaniments.
- 04
Cook the lemony orzo
Pour 900 ml low-sodium chicken broth into the medium saucepan and bring it to a boil over high heat. Stir in 280 g orzo, cover, reduce to low, and cook for 8–10 minutes, stirring once or twice, until tender with a slight bite and most of the liquid is absorbed. Remove from the heat and let stand, covered, for 2 minutes. Fluff with a fork and stir in half of the prepared lemon juice. | Why: A brief covered rest lets the orzo absorb the last of the broth for a moist, fluffy texture.
- 05
Build the pepper-tomato sauce
Set the large skillet over medium heat for 1 minute, then add 1 tbsp olive oil. Add the prepared yellow onion and red bell pepper with a pinch of salt; cook for 5–6 minutes, stirring often, until softened and glossy. Stir in the remaining garlic and roasted pepper for 30 seconds, just until fragrant. Add 400 g crushed tomatoes, bring to a gentle simmer, and season with another small pinch of salt and pepper. Nestle in the baked meatballs, cover, and simmer for 5 minutes until the sauce is thickened and the meatballs are hot throughout. | Why: Softening the fresh pepper and onion first builds sweetness, while the short simmer lets the meatballs take on the savory sauce.
- 06
Finish and serve
Turn off the heat. Stir the remaining lemon juice into the sauce and taste; add a final pinch of salt or pepper only if needed. Spoon the lemony orzo into four shallow bowls, top with the saucy meatballs, and scatter over the remaining feta and parsley. Serve immediately while the orzo is hot and the feta is softly warmed by the sauce. | Why: Adding lemon and herbs off the heat keeps their flavor bright and balances the rich turkey and tomato sauce.
