Turkey Meatballs With Creamy Orzo Recipes

GREEK TURKEY MEATBALLS WITH ORZO AND TZATZIKI

Steps:

• Make meatballs: Combine bread crumbs and milk in a large mixing bowl. Let sit for 5 minutes to allow bread crumbs to soak up the liquid. Add turkey, onion, dried oregano, salt, pinch of cinnamon, and egg. Use your hands to gently combine all of the ingredients. (Note: If the mixture sticks to your hands, try wetting your hands with some water or a bit of oil which should make them easier to shape.) Form into meatballs that are about 1.5 inches in diameter. Line the formed meatballs up on a sheet pan or plate. Refrigerate for 10 to 15 minutes while preparing other ingredients (this will help them to hold their shape).
• Make Tzatziki: Place grated cucumber on a clean dish towel or paper towel and squeeze gently to remove excess moisture. Combine cucumber, garlic, yogurt, 1 Tbsp lemon juice, dill, mint, and 1/2 tsp salt. Set aside.
• Cook orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to package directions. Drain and toss with 2 tsp lemon juice.
• Cook meatballs: Heat a skillet or Dutch Oven (use any pan that has a lid) over medium-high heat. Add olive oil and when it begins to shimmer, carefully add meatballs. Let meatballs cook on one side until golden brown, then gently turn meatballs until evenly golden brown on all sides, 6 to 8 minutes. Pour stock down the side of the pan and cover with a lid. Steam meatballs until cooked through, 5 to 6 minutes more.
• Serve meatballs over orzo with Tzatziki, cucumbers, and dill.

TURKEY MEATBALLS WITH CREAMY ORZO

Steps:

• Mix meatball ingredients together. Roll into meatballs (about 22-25.) Heat a skillet over medium high heat. Coat the bottom of the pan with olive oil. Add meatballs and cook until browned on all sides. Remove from pan and set aside. Note - I left mine uncovered while they sat.
• Add peppers to the same pan, plus a little more oil if you need it. Saute, scraping browned bits off the bottom of the pan. Sauté for 5-10 minutes. Add garlic and saute for an additional 30 seconds.
• Add meatballs back into the pan. Stir in tomato sauce and capers (if using). Bring to a low simmer and cook for about 10 minutes (add a little water if it gets too dry).
• Cook orzo according to package directions. Drain and toss with your creamy ingredient of choice. Season with salt, 1/4 cup Parmesan, and parsley.
• Serve meatballs and orzo with an additional sprinkle of Parmesan and parsley, if desired..

BAKED TURKEY AND SPINACH MEATBALLS WITH ORZO

Steps:

• Position a rack in the upper third of the oven; preheat to 425˚ F. Line a rimmed baking sheet with parchment paper. Combine half of the spinach, the onion and garlic in a food processor; pulse to make a coarse paste. Transfer all but 1/4 cup of the paste to a large bowl.
• Add the turkey, panko, egg and 1/4 cup Parmesan to the bowl. Season with 1/2 teaspoon salt and a few grinds of pepper and mix to combine. Form into 12 meatballs and place on the baking sheet.
• Bake the meatballs until golden and cooked through, about 15 minutes. Switch the oven to broil and broil the meatballs until browned on top, 1 to 2 minutes.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the orzo and artichokes and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the reserved 1/4 cup spinach paste, 1/2 teaspoon salt and a few grinds of pepper; stir to coat the orzo. Pour in the chicken broth, bring to a simmer, cover and cook, stirring occasionally, until most of the broth is absorbed and the orzo is saucy but still al dente, about 10 minutes. Add 1/2 cup water and the remaining spinach; bring to a simmer, uncovered. Cook, stirring occasionally, until the spinach wilts but is still bright green, 1 to 2 minutes. Stir in the remaining 1/4 cup Parmesan.
• Divide the orzo among shallow bowls. Top with the meatballs.