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Air-fried Parmesan Garlic Turkey Meatballs with Orzo Citrus Salad

  • 4-6 servings Servings
  • 15 mins Prep Time
  • 35 mins Total Time


  • 2 packages Honeysuckle White® Parmesan Garlic Turkey Meatballs
  • 1 cup orzo pasta; cook following package directions
  • 1 tbsp. olive oil
  • 1 English cucumber, thinly sliced
  • 2 cups tomatoes, chopped
  • 1 small red onion, thinly sliced
  • 3/4 cup mixed olives
  • 6-8 oz. feta cheese, sliced into thin squares
  • Fresh mint, dill, basil and oregano to garnish


  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 1 tbsp. orange zest
  • 1/4 cup olive oil
  • 1/4 cup shallot, finely chopped
  • 1 tbsp. fresh oregano, chopped
  • 1 tbsp. fresh mint, chopped
  • 1 tbsp. fresh basil, chopped
  • Salt and pepper to taste
  • Step 1

    Preheat the air-fryer to 400℉.
  • Step 2

    Cook pasta according to package directions. Once drained, stir in 1 tbsp of olive oil. This prevents the pasta from clumping together. Allow to cool.
  • Step 3

    To make the dressing, put all the ingredients in a jar, fasten a lid and shake for 30 seconds. Keep in the fridge until the rest of the dish is ready.
  • Step 4

    Skewer the turkey meatballs in threes with a high-temperature safe skewer and air-fry for 6-8 minutes. Depending on the size of your fryer, you will have to cook in 2-4 batches. Be sure meatballs reach an internal temperature of 165°F.
  • Step 5

    Channel your inner food stylist and arrange the orzo, all the vegetables and meatballs on a platter. Sprinkle with the fresh herbs and drizzle with the dressing. Enjoy!

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