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1
Heat broiler and place top oven rack below heat source.
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2
In a large bowl, combine turkey, mayonnaise, garlic, lemon zest, parsley, Parmesan, salt, and a few grinds of black pepper. Mix together with your hands until well combined.
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3
Line a large sheet pan with foil and, using your hands, rub olive oil over the entire surface.
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4
Shape turkey mixture into small meatballs, about 2 tablespoons each or 1 1/2-inches wide, and place them on the foil-lined sheet pan. It's fine if they're close together. Drizzle the meatballs with 2 tablespoons of olive oil. Broil meatballs about 8 to 10 minutes, flipping them once, until they're browned on both sides and cooked through. Remove from oven; cover with foil to keep warm.
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5
Bring a large pot of salted water to a boil. Add orzo, and cook according to package directions. Drain (do not rinse) and transfer to a large bowl. Immediately add mayonnaise, and stir until evenly incorporated.
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6
While orzo is cooking, make the whole-lemon vinaigrette: in a bowl, combine shallots, olives, and chopped lemon. Season with kosher salt and few grinds of black pepper. In a small skillet or saucepan, heat olive oil over medium-low heat. Add lemon-olive mixture, and cook, stirring frequently, until ingredients are warmed through and the shallots have softened but not browned, about 3 to 5 minutes.
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7
Pour the whole-lemon vinaigrette over the warm orzo and mayonnaise, and toss to combine. Add Parmesan and chopped greens, and toss again. Taste the orzo, and add salt, pepper, and lemon juice to taste.
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8
Gently toss in the meatballs, or place them on top of the orzo. Serve warm, with more grated Parmesan if desired.
