Pasta
Turkey Meatballs with Tomato-Basil Orzo & Spinach
Tender turkey meatballs settle into saucy tomato-basil orzo with wilted spinach for a cozy family dinner that also reheats well.
Inspired by Italian-inspired meatball skillet dinners
Prep
20 min
Cook
30 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 1 pound lean ground turkey
- • 1 large egg
- • 1/3 cup plain breadcrumbs
- • 1/4 cup grated Parmesan, divided
- • 2 garlic cloves, minced and divided
- • 1/2 teaspoon kosher salt
- • 1/2 teaspoon black pepper
- • 1 tablespoon olive oil
- • 1 cup dry orzo
- • 1 can (14.5 ounces) crushed tomatoes
- • 2 cups low-sodium chicken broth
- • 1 teaspoon dried oregano
- • 3 cups baby spinach
- • 1/4 cup chopped fresh basil
View ingredient-by-ingredient match
- 1 pound lean ground turkeyMissing
- 1 large eggMissing
- 1/3 cup plain breadcrumbsMissing
- 1/4 cup grated Parmesan, dividedMissing
- 2 garlic cloves, minced and dividedMissing
- 1/2 teaspoon kosher saltMissing
- 1/2 teaspoon black pepperMissing
- 1 tablespoon olive oilMissing
- 1 cup dry orzoMissing
- 1 can (14.5 ounces) crushed tomatoesMissing
- 2 cups low-sodium chicken brothMissing
- 1 teaspoon dried oreganoMissing
- 3 cups baby spinachMissing
- 1/4 cup chopped fresh basilMissing
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Method
Recipe notes
Gentle mixing keeps lean turkey tender. Orzo absorbs broth as it rests, so loosen leftovers with a splash of water when reheating.
Planning, storage, and serving
Storage and reheating
Refrigerate within 2 hours for up to 4 days. Reheat to 165 F with a little water or broth. Cooked meatballs can be frozen separately up to 2 months; orzo is best refrigerated.
Make-ahead tips
Shape meatballs up to 1 day ahead or cook and freeze them. Make the orzo fresh for the best texture.
What to serve with it
- - Green salad
- - Roasted zucchini
- - Extra basil
Equipment needed
- - Large deep skillet with lid
- - Mixing bowl
- - Instant-read thermometer
Difficulty explained
The meatballs and pasta cook in stages in one skillet; monitoring liquid and doneness takes moderate attention.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
Chopped kale
Use an equal packed volume of stemmed chopped kale.
Diced tomatoes, lightly crushed
Use the same can size of diced tomatoes and crush them briefly with a potato masher.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Overmixing lean turkey makes dense meatballs.
- Dry orzo can stick if not stirred around the meatballs during simmering.
- Brown color alone does not prove turkey is cooked; check 165 F in the center.
Nutrition Context
- Turkey meatballs contribute protein; orzo provides the pasta component and spinach adds vegetables.
- The estimate assumes four equal portions and depends on turkey leanness, broth, and Parmesan brands.
FAQ
Can I bake the meatballs?
Yes. Bake at 400 F until 165 F, then fold into the cooked orzo before serving.
Why is the orzo dry?
Add a little hot water or broth; orzo absorbs liquid while resting.
Can I prepare meatballs ahead?
Shape and chill them one day ahead or cook and freeze them for later.
How do I keep meatballs tender?
Mix gently, avoid packing tightly, and stop cooking once the centers reach 165 F.
Can I use another small pasta?
Yes, but check its liquid requirement and cook time; orzo timing will not necessarily apply.
What sides pair best with this dish?
Good pairings include Green salad; Roasted zucchini; Extra basil. Choose one or two based on how substantial you want the meal to be.