Turkey Meatballs with Lemony Orzo & Whipped Feta

Ingredients:

1 cup dried orzo
Juice & zest from 1/2 lemon
8 oz feta cheese
1/2 cup Greek yogurt
1 lb. ground turkey
2 cloves garlic, minced
1 small yellow onion, minced
3/4 cup Panko breadcrumbs
1 egg
3 tablespoons Worcestershire sauce
1 tablespoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper (optional if you like a little spice!)
2 tablespoons olive oil divided
1 tablespoon butter
1 cup arugula
1/2 cup chopped cherry tomatoes
1/2 cup chopped cucumbers
1/4 cup fresh dill

Directions:

Cook orzo per directions on package. Add lemon juice to the water while cooking. Once orzo is cooked, add lemon dest and a drizzle of olive oil. Set aside.

While orzo is cooking, make whipped feta. In a large bowl, add feta, Greek yogurt and 1 tablespoon of olive oil. Whip with a hand mixer or food processor. Store in fridge until ready to serve.

In a medium bowl, add turkey, garlic, onion, breadcrumbs, Worcestershire sauce, oregano, paprika, salt, pepper and crushed red pepper. Mix well with a wooden spoon. Add some oil to your hands and form small balls with the turkey mixture (about the size of a golf ball).

In a large skillet, heat 1 tablespoon and butter on medium heat. Add meatballs. Cook for a few minutes on each side, turning with a wooden spoon. Cook until deep golden brown and fully cooked through. This should take about 10 minutes.

Serve meatballs, orzo and whipped feta over arugula with tomatoes and cucumbers. Garnish with fresh dill and olive oil. Enjoy!