Description
One Pot Creamy Orzo with Turkey Spinach Meatballs is a satisfying meal combining two kid-friendly favorites — meatballs and mac & cheese– all in one pot.
Ingredients
Scale
- 1 cup baby spinach, finely chopped
- 1 1/3 lb. ground turkey (1 package)
- 2 cloves garlic, minced
- 1 large egg
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 pound orzo pasta (about 2 1/2 cups)
- 2 cups low-sodium chicken or vegetable broth
- 2 cups low fat milk
- 1 cup peeled, shredded zucchini
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Kosher salt
- Freshly ground black pepper
Instructions
- Place ground turkey in a large bowl and make a well in the center. Add spinach, garlic egg, breadcrumbs and salt and pepper. Mix well and form into 16 walnut size meatballs. Reserve half of the meatballs for later use: Place 8 meatballs on a baking sheet or tray and place in freezer until solid. Transfer to an airtight container and freeze for up to two months.
- To cook remaining meatballs, heat a large heavy bottom skillet or dutch oven over medium heat. Arrange 8 meatballs in skillet and cook, turning frequently, until browned on all sized, about 10 minutes. Move meatballs to a plate and set aside.
- Add olive oil and onions to the same pan and cook for about 5 minutes over medium heat or until onions are soft. Add orzo and saute for about one minute.
- Lower heat to simmer. Add broth, milk, zucchini and parmesan and stir to combine. Nestle meatballs back into pot and simmer over low heat for 15 minutes, until liquid has formed a creamy sauce and pasta is cooked through. If needed add another splash of broth or water until pasta cooks completely.
- Remove from heat, season to taste with salt and pepper and serve immediately.
Notes
Recipe makes more meatballs than needed. Freeze half on a baking sheet then transfer to an airtight container and save for a second meal (or use in my Slow Cooker Italian Wedding Soup).
Keywords: One Pot Creamy Orzo with Turkey Spinach Meatballs