Ingredients
1 1/2 cups loosely packed chopped dill (about 3 ounces), plus more for serving
1 cup full-fat Greek yogurt
1 large garlic clove, finely grated
1 lemon, zested and halved
1 pound ground turkey or chicken
1 teaspoon fennel seeds (optional)
Kosher salt (such as Diamond Crystal) and black pepper
2 tablespoons unsalted butter
1 cup orzo
3 anchovy fillets
4 cups chopped escarole, spinach, mustard greens or baby kale (about 3 ounces)
Directions
1
In a medium bowl, stir together the dill, yogurt, garlic and lemon zest. Transfer ½ cup of the yogurt to a large bowl, along with the ground turkey, fennel seeds (if using) and 1 teaspoon salt; mix lightly with your hands to combine. Roll into 12 meatballs about 3 tablespoons each and refrigerate until Step 3. (You can also make the meatballs ahead and refrigerate for up to an hour ahead.)
2
To the remaining yogurt in the medium bowl, squeeze in the juice from the lemon, then season to taste with salt until flavorful and slightly puckery. Set aside.
3
In a medium skillet, melt the butter over medium. Add the orzo, anchovies and 1/2 teaspoon each salt and pepper; stir until the orzo is golden, 2 to 4 minutes. Add 2 1/2 cups water and bring to a boil over medium-high. Reduce to a simmer over medium-low, then add the meatballs in a single layer. Cover and cook without stirring until the orzo is tender and the meatballs are cooked through, 12 to 14 minutes.
4
Turn off the heat, add the escarole on top and season with salt and pepper. Cover the skillet and let sit until the greens are wilted, 3 to 5 minutes. Taste the orzo and season with salt and pepper. Serve with a spoonful of the yogurt, plus more dill and black pepper.