pesto meatballs with creamy orzo

Dec 30, 2024

994KB ∙ PDF file

For the meatballs

For the orzo

For the asparagus

To serve

pre-recipe prep

Prep your meatballs: To a bowl, add 1 egg, 1/2 cup panko bread crumbs, 1/2 cup grated parmesan, 1/2 cup pesto, 1/2 tsp chili flakes and 1/4 tsp salt. Mix well. Add 1 lb ground turkey to bowl and use 2 forks in a pull apart motion to incorporate but don't overmix. Lightly wet your hands and roll mixture into small balls (about half the size of a golfball). Heat a large frying pan over medium heat and warm 1 tbsp oil. Add meatballs and cook until golden browned on all sides. Remove from heat and cover to keep warm.
Make your orzo: While your meatballs cook, make your orzo. Heat a small pot over medium heat. Melt 2 tbsp butter, then add 3 cloves minced garlic. Cook for 30 seconds, then add orzo and mix. Cook for 1 minute to toast the orzo. Add 4 cups broth and stir. Let cook for 10 minutes or until orzo is al dente. Stir every minute or 2 so it doesn't stick to the bottom, but don't stir too frequently or the orzo will get overly gloopy. Once cooked, remove from heat and add 1/4 cup mascarpone and 1/4 cup parmesan. Stir and serve.
Make your asparagus: While your orzo finishes up - cook your asparagus. Turn your meatball pan to medium high heat and heat 1 tbsp oil. Add asparagus with a big pinch of salt. Cook for 2-3 minutes until deep green but still firm. Once cooked drizzle with juice of half a lemon. Serve orzo topped with asparagus, meatballs, more parm, and lemon zest.

Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!