Turkey Spinach Meatball Orzo

Tender turkey meatballs nestled in silky spinach orzo. A nonstick pan helps these tender breadcrumb-free meatballs hold their shape.

Why you’ll love this recipe

• Tender turkey meatballs nestled in silky spinach orzo.
• A nonstick pan helps these tender breadcrumb-free meatballs hold their shape.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz ground turkey
• 6 oz pasta, orzo
• 3 cups spinach
• 1/4 cup parmesan, grated
• 1 eggs, beaten
• 2 cups chicken broth
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Mix turkey, egg and half the parmesan

   Mix turkey, egg and half the parmesan. Shape 12 small meatballs with damp hands.

2. 02

   Heat oil in a deep nonstick skillet over medium

   Heat oil in a deep nonstick skillet over medium. Brown meatballs 5 minutes, turning carefully.

3. 03

   Add orzo and broth

   Add orzo and chicken broth. Cover and simmer 12–15 minutes, stirring gently and adding water if needed, until pasta is tender and meatballs reach 165°F.

4. 04

   Fold in spinach to wilt and finish with remaining parmesan

   Fold in spinach to wilt and finish with remaining parmesan.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

A nonstick pan helps these tender breadcrumb-free meatballs hold their shape.

Make it your own

Use tiny pasta stars in place of orzo, adjusting liquid and time to the package.

What to serve with it

Divide immediately between warm shallow bowls. Keep the sauce loose rather than letting the pasta stand; a simple green salad is an optional extra.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.