To a medium-sized bowl add the ground turkey, 1 tsp of salt, 1/2 tsp of pepper, 1 tbsp minced garlic, 1/4 cup feta cheese, the Panko bread crumbs, cinnamon, Oregano, cumin, onion powder, egg, and half of the lemon juice, and stir well.

Grease your hands with a little oil and roll about 3 tbsp of the mixture into a ball. Repeat for the rest of the mixture. Heat a large skillet to medium heat and add 2 tbsp of olive oil. Once the oil is hot add the meatballs and cook for about 10 minutes turning each meatball to cook all sides. Check the internal temperature of the meatballs to make sure they are cooked through. If they reach 165℉ they are done.

Remove the cooked meatballs to a plate and cover with foil to keep them warm. To the same pan that you cooked the meatballs in, add 1 tbsp olive oil, 1 tbsp minced garlic, and the orzo.

Stir well to coat the orzo in the oil and garlic. Once the garlic is fragrant, add the chicken broth, roasted peppers, olives, dried dill, 1 tsp salt, 1/2 tsp pepper, and remaining lemon juice. Stir well and turn the heat to low. Let simmer, covered, stirring often, for 10 minutes, or until the orzo is tender. Once tender, stir in the remaining 1/4 cup feta cheese, then place the cooked meatballs on top. Let the meatballs warm through, then serve and enjoy!