Turkey Meatballs with Creamy Parmesan Orzo

Ingredients

• 1 1/2 lb lb Ground turkey, preferably around 93% lean
• 1 whole Large egg
• 1/3 cup cup Panko breadcrumbs
• 1/3 cup cup Parmesan, finely grated
• 2 clove Garlic cloves, minced
• 2 tbsp tbsp Fresh parsley, chopped
• 1 tsp tsp Italian seasoning
• 3/4 tsp tsp Kosher salt
• 1/4 tsp tsp Black pepper
• 1 tbsp tbsp Olive oil
• 1 tbsp tbsp Unsalted butter
• 2 clove Garlic cloves, minced for orzo
• 1 cup cup Dry orzo
• 2 1/2 cups cup Low-sodium chicken broth
• 1/2 cup cup Whole milk
• 1/2 cup cup Parmesan, finely grated for orzo
• 2 cups cup Baby spinach, packed
• 1 tsp tsp Fresh lemon juice
• to taste pinch Salt and black pepper, to taste

Instructions

1. Preheat oven to 425°F.
2. Combine ground turkey, egg, panko, Parmesan, garlic, parsley, Italian seasoning, salt and black pepper. Mix gently until just combined. Do not aggressively compact the mixture.
3. Form approximately 16 meatballs. Arrange on a lightly oiled or parchment-lined baking sheet. Brush or drizzle lightly with olive oil.
4. Bake approximately 14-18 minutes until browned and the centers reach 165°F.
5. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook approximately 30 seconds.
6. Add dry orzo. Toast approximately 1 minute. Add chicken broth. Bring to a gentle simmer.
7. Cook, stirring frequently, until orzo is nearly tender. Add milk. Continue cooking until orzo is tender and creamy. Add additional broth if needed before the pasta is fully cooked.
8. Reduce heat to low. Stir in Parmesan. Fold in spinach until wilted. Stir in lemon juice. Taste and adjust salt and pepper.
9. Divide Parmesan orzo among four bowls. Top each with approximately four turkey meatballs.

Nutrition

Chef's Notes

Ground turkey can become tough when overworked. Mix only until the meatball ingredients come together. The orzo should remain creamy and loose rather than becoming a solid mass. Food safety: Cook ground turkey to an internal temperature of 165°F.

Browse all recipes →

Browse recipe collections →