Easy, Creamy Tuscan Turkey Meatballs with Orzo Pasta

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Grate the onion into a large bowl. Add the ground turkey, egg, panko, 1 tsp salt, pepper, garlic powder, 1 tsp dried basil, 1 tsp dried oregano, 1 tbsp fresh thyme and 1 tbsp chopped fresh rosemary.
2. Gently mix by hand until uniform, without overworking the mixture.
3. Scoop 1 tablespoon portions and roll them into small round meatballs with oiled hands. Set them on a tray lined with plastic wrap.
4. Preheat a large non-stick pan over medium heat with a generous drizzle of oil. Fry the meatballs in 2-3 batches, spaced about 1 inch apart, turning gently for 5-6 minutes until browned all over. Move them to a plate.
5. In the same pan over medium heat, melt 1 tbsp butter and soften the diced shallots for a few minutes. Add the garlic and sun-dried tomatoes and cook 1 minute.
6. Add the spinach and the white wine. Season with the remaining 1 tsp salt, pepper, 1 tsp dried basil, 1 tsp dried oregano, 1 tbsp fresh thyme and 1 tbsp rosemary. Cook 5-6 minutes, until the wine has reduced and the spinach has wilted. If you have no wine, use 1/2 cup chicken broth and the juice of 1 lemon instead.
7. Stir in the orzo, then the chicken broth, cream, Parmesan and parsley.
8. Return the meatballs to the pan, nestling them over the orzo. Cover tightly and cook over medium heat for 18-20 minutes, until the orzo is al dente.
9. Gently stir the sauce, pasta and meatballs together with a spatula and serve.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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