Ingredients:

For the Meatballs:

• 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

For the Orzo:

• 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

Instructions:

1. Make the Meatballs:  
   • In a large mixing bowl, combine all the meatball ingredients. Use your hands to mix, being careful not to overwork the mixture.
   • Lightly oil your hands and scoop out approximately 1 tablespoon of the mixture, rolling it into a ball. Place the meatballs on a plate.
2. Cook the Meatballs:  
   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, swirl it around to coat the bottom of the skillet.
   • Add the meatballs to the skillet and cook for 8-10 minutes, turning occasionally to ensure even browning. Once cooked, remove the meatballs from the skillet and set them aside on a plate, covering with foil to keep warm.
3. Prepare the Orzo:  
   • In the same skillet, wipe out any leftover bits, then heat 2 teaspoons of olive oil over medium heat. Add the garlic and orzo, stirring to toast the orzo for about 1 minute.
   • Add the chicken broth, roasted red peppers, and lemon juice. Stir well and bring to a boil.
   • Reduce the heat and cook the orzo for about 7-8 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
4. Finish the Dish:  
   • Once the orzo is tender, stir in the kalamata olives, dill, and parsley. Top with the cooked meatballs, then sprinkle with feta cheese and extra herbs.
5. Serve:  
   • Serve immediately, garnishing with additional feta cheese if desired.