Garlic Turkey Meatballs with Orzo

A pot of meatballs with orzo with a wooden spoon on the side.

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!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: garlic turkey meatballs, meatballs with orzo

Method: One Pot, Stove Top

Servings: servings

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