Turkey, Lemon and Spinach Meatballs with Garlic Butter Orz

Tue, 15 July 2025

Ingredients

Turkey, Lemon & Spinach Meatballs

• 500 g ground turkey

• 100 g fresh spinach,finely chopped

• 60 g breadcrumbs

• 25 ml milk/buttermilk

• Zest of 1 lemon

• 2 cloves garlic minced

• 1 teaspoon dried oregano

• ½ tsp cumin

• Salt and pepper to taste

• Olive oil for cooking

Garlic and Lemon Butter Orzo

• 60 g butter

• 2/3 cloves garlic

• 2 tsp fresh parsley

• 2 slices lemon

• Optional: pinch of chilli flakes

• 240g orzo /risotto rice

• 750mls water / stock

• 50mls cream

Tomato, Cucumber, Red Onion, Parsley, and Feta Salad

• 300 g ripe vine tomatoes deseeded and diced

• 200 g baby cucumber diced

• 1/2 red onion thinly sliced

• Handful of fresh parsley chopped

• 150 g feta cheese crumbled

• 3 tbsp extra virgin olive oil

• Salt and pepper to taste

 

Method

Turkey, Lemon & Spinach Meatballs

• In a large mixing bowl, combine turkey mince (I used a mix of lean turkey breast mince & thigh mince), chopped spinach, breadcrumbs, buttermilk, lemon zest, diced/minced garlic, dried oregano, salt, and pepper.

• Mix the ingredients until well combined, then shape the mixture into golf ball-sized meatballs.

• Heat olive oil in a pan over medium heat. Brown the meatballs evenly. Transfer to a baking dish and roast until fully cooked.

• When cooked before serving, drizzle them with the garlic and lemon butter.

Garlic Butter Orzo

• In a saucepan, bring water or vegetable stock to a boil. Add the orzo and reduce heat to a simmer.

• Cover and cook until the grains are tender.

• Make the garlic butter, by crushing the garlic, finely chopping the parsley and mashing it all together in the butter. Seasaon.

• Drain the orzo. Retain a little of the water. Toss and melt in the garlic butter. Sit the meatballs on top. Optional: serve with wilted greens and parmesan cheese.

 

Tomato, Cucumber, Red Onion, Parsley, and Feta Salad

• In a large bowl, combine the deseeded and finely diced vine tomatoes, deseeded and diced cucumber, sliced red onion, chopped parsley, and crumbled feta.

• Drizzle extra virgin olive oil over the salad and toss gently to combine. Season with salt and pepper to taste. Allow to sit and the flavours with all meld together. Serve at room temperature