Description
For the Turkey Meatballs
1 lb ground turkey
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Orzo & Sauce
1 cup orzo pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Directions
In a bowl, mix ground turkey, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and black pepper. Form into small meatballs.
Heat olive oil in a large skillet over medium heat. Cook meatballs for 8–10 minutes, turning occasionally, until browned and cooked through. Remove and set
aside.
In the same skillet, melt butter and sauté garlic with red pepper flakes for 1 minute.
Stir in orzo, chicken broth, and heavy cream. Simmer for 8–10 minutes, stirring occasionally, until orzo is tender.
Add Parmesan cheese and spinach, stirring until wilted. Season with salt and black pepper.
Return the meatballs to the skillet, coating them in the sauce. Simmer for 2 minutes.
Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 480 per serving, Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, combine 1 lb ground turkey, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 egg, 2 minced garlic cloves, 1 tsp oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined—overmixing can make the meatballs tough.
2. Form and Cook Meatballs: Shape the mixture into 1-inch meatballs. Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs, ensuring they aren’t crowded, and cook for 8-10 minutes, turning to brown all sides. Remove to a plate.
3. Build the Sauce Base: In the same skillet, melt 2 tbsp butter. Add 3 minced garlic cloves and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
4. Cook the Orzo: Stir in 1 cup of dry orzo, toasting it for 30 seconds. Pour in 1 cup chicken broth and 1/2 cup heavy cream. Bring to a simmer, then reduce heat and cook for 8-10 minutes, stirring often, until orzo is al dente and liquid is mostly absorbed.
5. Finish the Dish: Turn off the heat. Stir in 1/2 cup grated Parmesan until melted. Add 2 cups chopped fresh spinach, letting it wilt in the residual heat. Season with salt and pepper. Gently return the meatballs to the skillet, spooning sauce over them. Heat for 2 minutes to warm through. Garnish with fresh parsley.
Serving Suggestions
This creamy turkey meatball orzo is a complete meal but can be elevated with simple sides. Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness. For a vegetable-forward plate, add roasted asparagus or broccoli. A slice of crusty garlic bread is perfect for soaking up the extra creamy sauce. For a lighter touch, garnish with a sprinkle of lemon zest.
How-to Summary
Combine turkey, breadcrumbs, Parmesan, egg, and seasonings to form meatballs. Brown in a skillet and set aside. In the same pan, sauté garlic, then simmer orzo in broth and cream until tender. Finish the sauce with Parmesan and spinach, then return meatballs to warm through. Garnish and serve.
Frequently Asked Questions
Can I use a different meat? Yes, ground chicken, pork, or a lean beef blend work well. Adjust cooking time slightly for different fat contents.
How can I make this dish gluten-free? Use certified gluten-free breadcrumbs or rolled oats for the meatballs, and substitute the orzo with a gluten-free pasta like rice orzo or quinoa.
Can I prepare this ahead of time? You can mix the meatball mixture and refrigerate it for up to a day. The finished dish is best served fresh, as the orzo continues to absorb liquid upon standing.
What can I use instead of heavy cream? For a lighter version, substitute with half-and-half or full-fat coconut milk. The sauce will be slightly less rich but still creamy.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce.
Common Mistakes to Avoid
- Overmixing the Meatballs: This compacts the meat, leading to dense, tough meatballs. Mix until ingredients are just combined.
- Crowding the Skillet: Cooking too many meatballs at once steams them instead of browning. Cook in batches if necessary.
- Underseasoning the Sauce: The orzo and cream need ample seasoning. Always taste and adjust salt and pepper at the end.
- Overcooking the Orzo: It will continue to cook in the residual heat. Aim for al dente in the simmering stage to avoid mushiness.
Conclusion
This Creamy Turkey Meatball Orzo is a standout weeknight dinner that delivers restaurant-quality flavor with minimal effort. The juicy, herbed meatballs paired with the luxuriously creamy Parmesan and spinach orzo create a comforting and satisfying meal. By following the step-by-step guide and avoiding common pitfalls, you can master this impressive one-pan dish. It’s a versatile recipe sure to become a regular in your dinner rotation.