Greek Turkey Meatballs With Orzo

Prep 10 min

|

Cook 30 min

|

Ready in 40 min

A bright and citrusy pasta dish with savory turkey meatballs will have you shouting “Opa!”

Ingredients

  • 1 lb. (450 g) ground turkey
  • ¼ cup (60 mL) breadcrumbs
  • 2 tbsp (30 mL) Greek Rub
  • 1   egg
  • 3 tbsp (45 mL) olive oil, divided
  • 1 medium onion, finely diced
  • 1 cup (250 mL) orzo pasta
  • 2¾ cups (675 mL) water
  • 1 medium lemon, juiced
  • 2 cups (500 mL) fresh baby spinach leaves
  • ¼ cup (60 mL) heavy cream

Directions

  1. Combine the turkey, breadcrumbs, rub, and egg in a large bowl. Form into 20–25 meatballs.

  2. Heat 2 tbsp (30 mL) of oil in a large skillet or Dutch oven over medium heat for 2–3 minutes. Add the meatballs and cook until golden brown on all sides and cooked through, 6–8 minutes. Remove the meatballs from the pan and set aside.

  3. To the same skillet, add the remaining oil and the onion and cook until translucent, about 2 minutes. Add the orzo and cook over medium heat to lightly toast the orzo, 2–3 minutes.
  4. Add the water and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer until the liquid is absorbed and pasta is cooked, 8–10 minutes.
  5. Stir in the spinach and heavy cream. Add the meatballs and heat through. Top with feta cheese and olives, if you’d like.

Yield:

  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 550, Total Fat 27 g, Saturated Fat 8 g, Cholesterol 140 mg, Sodium 410 mg, Carbohydrate 48 g, Fiber 2 g, Sugars 3 g (includes 0 g added sugar), Protein 32 g

Cook's Tips:

Protein Preference: Ground chicken, beef, or ground meat alternatives can be used in place of the ground turkey.

Veggie Variety: Try chopped kale instead of spinach. More Veggies: To sneak in some more veggies, add red bell peppers, green beans, zucchini, or whatever you like when sauteing the onions.

Cheese, Please: To make this dish even creamier, you can add cheese. Try ¼ cup (60 mL) of grated Parmesan.

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