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
