• 1 1/2 tablespoons olive oil
• 1 lb ground turkey or chicken
• 1/3 cup panko breadcrumbs
• 1/4 cup fresh parsley, chopped
• 3 tablespoons grated onion
• 1 clove garlic, minced or grated
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 egg
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 2 ounces feta cheese, crumbled

• 2 teaspoons olive oil
• 1 clove garlic, minced or grated
• 1 cup uncooked orzo pasta
• 2 1/2 cups low-sodium chicken broth
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup diced roasted red peppers
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped kalamata olives
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Extra feta cheese for garnish

1. In a large mixing bowl, combine all meatball ingredients. Mix gently to avoid overworking.
2. Lightly oil your hands and roll the mixture into 1-inch balls. Place on a plate.

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add meatballs and cook 8–10 minutes, turning occasionally for even browning.
3. Remove meatballs and keep warm under foil.

1. In the same skillet, wipe out leftover bits and heat 2 teaspoons olive oil over medium heat.
2. Add garlic and orzo; toast for 1 minute.
3. Pour in chicken broth, roasted red peppers, and lemon juice. Bring to a boil.
4. Reduce heat and simmer 7–8 minutes until orzo is tender and liquid is mostly absorbed.

1. Stir in kalamata olives, dill, and parsley.
2. Top with cooked meatballs and sprinkle with feta cheese.
3. Serve immediately, garnished with extra herbs and feta if desired.

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