Greek-Style Turkey Meatballs with Lemony Orzo and Roasted Vegetables

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Cut 2 medium zucchini into 1/2-inch chunks. Quarter 1 pint cherry tomatoes. Dice 1 large red bell pepper into 1-inch pieces. Cut 1 small red onion into wedges.

Place all vegetables on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat. Spread in an even layer and roast for 20-25 minutes, stirring halfway through, until tender and beginning to caramelize.

While vegetables are roasting, prepare the meatballs. In a large bowl, combine 1 pound ground turkey, 1/2 cup breadcrumbs, 1 large beaten egg, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 tablespoon chopped fresh mint, 1/3 cup crumbled feta cheese (reserve a little for garnish), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Mix gently with your hands until just combined. Form into 16 meatballs, about 1 1/2 inches in diameter.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through to an internal temperature of 165°F (74°C).

Meanwhile, bring a large pot of salted water to a boil. Add 1 1/2 cups orzo and cook according to package directions, usually 8-10 minutes, until al dente. Drain.

Zest the lemon and set aside. Cut the lemon in half and juice it.

In a large bowl, toss the cooked orzo with the lemon zest, 2 tablespoons lemon juice, 1 minced garlic clove, 1 tablespoon chopped fresh mint, and the remaining feta cheese.

Serve the meatballs over the lemony orzo with the roasted vegetables alongside. Garnish with additional fresh mint if desired.