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1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment. Wrap the grated zucchini in a clean towel and squeeze out as much liquid as possible.
1 piece Zucchini, grated
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2. In a large bowl, combine the ground turkey, squeezed zucchini, panko breadcrumbs, egg, minced garlic, fresh dill, dried oregano, ground cinnamon, half of the salt and the black pepper. Mix gently until just combined to keep the meatballs tender.
1 lb Ground turkey,
1 piece Zucchini, grated,
0.5 cup Panko breadcrumbs,
1 piece Egg,
3 clove Garlic,
2 tbsp Fresh dill, chopped,
1 tsp Dried oregano,
0.2 tsp Ground cinnamon,
0.8 tsp Salt,
0.5 tsp Black pepper
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3. Roll the mixture into 16 meatballs, place on the baking sheet and brush lightly with 1 tablespoon of the extra virgin olive oil. Bake for 18 to 20 minutes until golden and cooked through to 74°C (165°F).
1.0 tbsp Extra virgin olive oil
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4. While the meatballs bake, heat 1 tablespoon of the extra virgin olive oil in a large saucepan over medium heat. Add the whole-wheat orzo and toast, stirring, for 2 minutes until fragrant.
1.0 tbsp Extra virgin olive oil,
1.5 cup Whole-wheat orzo
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5. Pour in the chicken broth and add the remaining salt. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, for 10 to 12 minutes until the orzo is tender and most of the liquid is absorbed.
0.8 tsp Salt,
3 cup Low-sodium chicken broth
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6. Remove the orzo from the heat. Stir in the zest of both lemons, the juice of both lemons, the remaining extra virgin olive oil and the baby spinach until the spinach wilts, about 1 minute.
1.0 tbsp Extra virgin olive oil,
2 piece Lemon,
4 cup Baby spinach
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7. Divide the lemony orzo among four bowls, top with the meatballs and crumble the feta cheese over the top. Serve immediately.
0.5 cup Feta cheese (to serve)
