Roasted Turkey Meatballs in Creamy Orzo and Spinach
Looking for something to do with leftover or ground turkey? Try this hearty dish that fills the hungriest tummies.
Why this recipe works:
- Roasting meatballs is so much less messy than pan frying.
- This is a great way to use up leftovers in your pantry- stale bread, spinach & herbs that are not “pretty” enough for a salad
- Cooking the orzo in the pan means less to clean up and it is creamy- like risotto
- Dark turkey is packed with flavor
- Leftovers are even better- make a big batch
I’ll keep it short- take bread- soak it in milk, add in ground turkey and shallots, a bunch of garlic and herbs you sauté in a pan. Throw in an egg. Pulse it all in a food processor or just mix by hand. Roll this mixture into balls and roast for about 20 minutes until browned. For the love of God- line you tray with parchment paper. Practically no clean up. Here’s the kind I use. Easy so far.
While the meatballs are roasting, heat up some olive oil in a large skillet or pan. Add garlic and orzo and coat until toasty. Pour in white wine, chicken bouillon, heavy cream and water. Pile in a bunch of fresh spinach. Add in the meatballs. Cover and cook on a low simmer for 10 minutes. Throw in some parmesan. Serve it all up in deep bowls and top with some sage or other chopped herbs and more cheese. It’s even better the next day. Make a lot of these. They will be devoured.
My photography is not the best in the picture below.
Sometimes I’m cooking in real time for dinner and not thinking about adding a recipe to my blog. This recipe is inspired by The Original Dish.