Dinners Are Served: Ten Meals for Less than $50


Mediterranean Orzo Salad with Mini Feta Meatballs

½ box orzo pasta
1/3 cup feta cheese
½ small red onion, chopped
1/3 cup kalamata olives, sliced in half
½ container cherry tomatoes, sliced in half
½ pound ground turkey
1 Egg
1 clove garlic, minced
1 1/2 teaspoon salt
¾ teaspoon pepper
1 tablespoons olive oil
1/3 cup breadcrumbs
1 ½ teaspoons oregano
Juice of half a lemon

For the meatballs: Preheat oven to 350 degrees. Mix ground turkey, feta cheese, egg, garlic, breadcrumbs, 1 tablespoon of oregano, 1 teaspoon salt and ½ teaspoon pepper in bowl and mix with hands. Form into small meatballs, about an inch in diameter. Heat 1 tablespoon of olive oil in skillet over medium high heat and cook the meatballs on all sides until brown (turning about every 2-3 minutes). Transfer meatballs to baking sheet or baking dish and finish in oven for about 20 minutes to cook through.

For the orzo: While the meatballs are cooking in the oven, cook orzo according to directions on box. In a bowl, mix sliced tomatoes, sliced olives and chopped red onion. In another bowl, whisk together remaining tablespoon of olive oil, lemon juice, remaining ½ tablespoon of oregano, ½ teaspoon salt and ¼ teaspoon pepper. Add the dressing to the orzo and stir to combine. Serve in a bowl with feta meatballs on top. Optional garnish: fresh parsley.

This recipe is available in The Handbook to be downloaded and printed.

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