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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.)
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.
In a medium skillet, melt the butter over medium. Add the orzo, anchovies and ½ teaspoon each salt and pepper; stir until the orzo is golden, 2 to 4 minutes. Add 2 ½ 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.
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.