2 pounds BUTTERBALL® Fresh All Natural Ground Turkey
1 cup Italian-seasoned dry bread crumbs
½ cup (about 2 ounces) crumbled feta cheese, plus additional for garnish
2 large eggs
¼ cup whole milk
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cups (about 12 ounces) uncooked orzo
1 jar (7 ounces) roasted red peppers, drained and chopped
½ cup pitted kalamata olives, halved crosswise
Lemon-Oregano Dressing (recipe follows)
LEMON-OREGANO DRESSING
⅓ cup olive oil
1 teaspoon lightly packed lemon peel
3 tablespoons lemon juice
1 teaspoon dried oregano
1 small clove garlic, grated
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
Lemon wedges and prepared tzatziki
Directions
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick cooking spray.
Chop 1 cup spinach. Combine chopped spinach, turkey, bread crumbs, ½ cup cheese, eggs, milk, garlic, 1 teaspoon salt and ½ teaspoon black pepper in large bowl; mix gently but thoroughly. Shape turkey mixture into 20 (1½-inch) meatballs; place meatballs, evenly spaced, on prepared baking sheet.
Bake meatballs 10 to 15 minutes or until browned and a food thermometer inserted in center registers at least 165°F. Transfer to large platter; let cool slightly.
Cook orzo according to package directions; drain well.
Combine orzo, red peppers, olives and remaining 4 cups spinach in large bowl.
Prepare Lemon-Oregano Dressing. Whisk all dressing ingredients in small bowl. Add dressing to orzo mixture, tossing to coat. Let cool slightly.
Divide orzo mixture and meatballs among five 3-cup microwave-safe storage containers. Garnish with additional cheese. Cover and refrigerate until ready to serve. To reheat, microwave, uncovered, on HIGH 1 minute. Stir; microwave on HIGH about 1 minute or until heated through. Serve with lemon and tzatziki.
