Description
A cozy one-pan meal featuring tender garlic herb turkey meatballs simmered in creamy, bright lemon orzo—easy, wholesome, and perfect for busy weeknights.
Ingredients
- 1 pound ground turkey
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 2 tablespoons olive oil (for browning)
- 2 tablespoons butter
- 1 cup diced onion
- 1 cup sliced mushrooms
- 16 ounces dry orzo
- 4 cups chicken broth
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Extra chopped herbs for garnish
Instructions
- Mix ground turkey, egg, garlic powder, salt, pepper, parsley, basil, and oregano. Shape into small meatballs.
- Heat olive oil in a large skillet and brown meatballs on all sides. Transfer to a plate.
- Add butter, onion, and mushrooms to the skillet and sauté until softened.
- Stir in dry orzo and toast for 1–2 minutes.
- Add chicken broth, lemon juice, and half the zest. Bring to a simmer and nestle meatballs into the orzo. Cover and cook for about 12 minutes.
- Stir in Parmesan and spinach until creamy and wilted. Add remaining zest and fresh herbs.
Notes
Use 93% lean turkey for best texture. Add broth slowly if using gluten-free orzo, and adjust lemon and herbs to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Skillet
- Cuisine: American