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These Garlic Turkey Meatballs with Orzo are what cozy weeknight dinner dreams are made of! Perfectly juicy ground turkey meatballs loaded with garlic and fresh herbs, simmer in a herby, creamy orzo that’s packed with veggies and balanced with lemon flavor.
Not only is this recipe full of protein and gluten-free-friendly, but it also cooks in a single skillet in less than an hour!
Easy Herb and Garlic Turkey Meatballs
Versatile, flavorful, and customizable, meatballs are one of my favorite easy weeknight dinners. As a result, I’m always rotating through go-to options like my sheet pan Greek meatballs, gluten-free turkey meatballs with spinach, and Thai meatballs, using different proteins like chicken, turkey, and ground beef.
However, these garlic turkey meatballs with creamy orzo are a total game-changer for busy nights. Everything comes together in one skillet, which means less prep, fewer dishes, and a hearty, satisfying meal on the table in under an hour. So comforting, too! I prepare a quick Restaurant Worthy Caesar Salad while the mixture cooks, and dinner is served. Plus, leftovers store well in the fridge and reheat beautifully for an easy meal the next day!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
Ground Turkey Meatballs
- Ground Turkey: I’ve tested both light and dark meat turkey, and both work well for this recipe. I’ve also used ground chicken, and it’s just as tasty.
- Egg: This acts as a binder, holding the meatballs together, eliminating the need for any panko breadcrumbs. I do not recommend using any egg substitutes!
- Herbs and Spices: Salt, pepper, garlic powder, and fresh herbs add savory flavor with a pop of brightness. Parsley, basil, and oregano all work well. So, mix and match whatever you have on hand.
Creamy Lemon Herb Orzo
- Butter: I use this to soften the veggies and add a rich flavor. For a dairy-free option, use plant-based butter, or opt for olive oil or avocado instead.
- Veggies: Mushrooms (white or baby Bella), onion, and spinach add texture, nutrients, and extra savory flavor.
- Dry Orzo Pasta: I use regular orzo, but you can substitute gluten-free orzo or arborio rice if you need to keep this recipe gluten-free. Jovial makes a great grain-free orzo, if needed!
- Broth: I use homemade chicken broth, but store-bought is just fine. I always recommend using low-sodium broth.
- Lemon: Use both lemon juice and lemon zest for a bright, refreshing taste.
- Grated Parmesan Cheese: Freshly grated Parmesan is best! For dairy-free meatballs with orzo, use plant-based Parmesan, or omit it completely. Feta cheese also tastes great, if you want a slightly Mediterranean-inspired twist.
- Fresh Herbs: As with the meatballs, any combination of herbs, such as fresh parsley, oregano, basil, or dill, all work well.
Where I Buy My Ground Turkey
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Garlic Turkey Meatballs with Orzo
- Make the meatballs: Combine all the ingredients in a large bowl, and portion the mixture into golf ball-sized meatballs.
- Brown the meatballs: Heat oil in a large skillet. Sear the meatballs over medium-high heat until they’re browned on all sides, and set aside.
- Cook the orzo: In the same skillet, cook the mushrooms and onions in butter until softened. Then, add the orzo, and toast until lightly golden. Be careful not to burn! Stir in the broth and lemon juice. Nestle the meatballs into the mixture, reduce the heat, cover, and cook.
- Serve: Stir in the remaining ingredients, allowing the spinach to wilt, and enjoy!
Kitchen Tools I Use
Lexi’s Top Tips
- Avoid overmixing the meatballs. I like to use a fork to incorporate the ingredients, and mix just until they’re well combined. Continuing to mix will result in a mushy meat mixture and dry, tough meatballs.
- Use a cookie scoop. For perfectly portioned meatballs, use a cookie scoop to divide the meat mixture. It also helps keep your hands clean!
- Don’t skip searing the meatballs. This locks in flavor and keeps them tender and juicy.
- Use a meat thermometer. You’ll know your meatballs are fully cooked when they reach an internal temperature of 165°F when measured with a meat thermometer.
- Rest the meatballs. Let the meatballs rest for about five minutes before serving. This allows the natural juices to redistribute, preventing them from drying out or becoming tough.
More Meatball Recipes To Try
Garlic Turkey Meatballs with Orzo
A game-changer on busy weeknights, this one-pot herb and garlic turkey meatballs with orzo recipe is quick to prepare and cooks in 25 minutes for a complete meal that's ready to eat in under an hour. The meatballs are packed with savory, herbaceous flavor, the orzo is fluffy and creamy with a bright lemon flavor, and the extra cheese makes it picky eater approved!
Ingredients
Meatballs
- 1 lb ground turkey
- 1 egg
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1/4 cup chopped fresh herbs such as parsley, oregano, and basil
- 2 tbsp olive oil
Orzo
- 2 tbsp butter
- 16 oz mushrooms sliced (white or baby bella)
- 1/2 onion diced
- 16 oz dry orzo
- 4 cups chicken broth
- 2 tbsp lemon juice
- 1/2 cup grated parmesan
- 2 cups spinach
- 1/2 cup chopped fresh herbs such as parsley, oregano, and basil
- Zest of 1 lemon
Instructions
Make the Meatballs:
- In a large bowl, combine all meatball ingredients except olive oil. Mix using a fork until well combined. Roll into golf ball-sized meatballs.1 lb ground turkey, 1 egg, 2 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1/4 cup chopped fresh herbs
Brown the Meatballs:
- Heat olive oil in a large skillet over medium-high heat. Add meatballs and sear for about 1 minute per side, until browned (they don’t need to be fully cooked). Remove and set aside.2 tbsp olive oil
Cook the Orzo:
- In the same skillet, add butter, mushrooms, and onion. Cook for about 5 minutes until softened. Add dry orzo and stir for 1 minute to lightly toast. Pour in chicken broth and lemon juice. Stir, then nestle the meatballs into the mixture. Reduce heat to low, cover, and cook for 12 minutes.2 tbsp butter, 16 oz mushrooms, 1/2 onion, 16 oz dry orzo, 4 cups chicken broth, 2 tbsp lemon juice
Finish & Serve:
- Remove lid. Stir in parmesan, spinach, chopped herbs, and lemon zest. Mix until cheese has melted and spinach has wilted.1/2 cup grated parmesan, 2 cups spinach, 1/2 cup chopped fresh herbs, Zest of 1 lemon
- Serve warm and enjoy your one-pan cozy, flavorful meal!
Notes
Storing: Transfer leftovers to an airtight container, and store them in the fridge for up to 3 days. Or, freeze for up to 3 months, keeping in mind that the taste and texture may change slightly once thawed.
Nutrition
Serving: 1servingCalories: 781kcalCarbohydrates: 94gProtein: 53gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 139mgSodium: 2403mgPotassium: 1186mgFiber: 6gSugar: 7gVitamin A: 2504IUVitamin C: 20mgCalcium: 191mgIron: 4mg
