Greek-Inspired Turkey Meatballs with Tomato Orzo

Ingredients

• 1 pound 2 ounces (500 g) ground turkey, approximately 93% lean
• 1 large egg
• 1/3 cup (30 g) plain dry breadcrumbs
• 1 medium yellow onion (about 150 g), divided: finely grate 50 g and finely dice the remaining 100 g
• 4 garlic cloves, minced and divided equally
• 2 teaspoons dried oregano, divided equally
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice, plus 4 lemon wedges for serving
• 1/4 cup chopped fresh parsley (about 8 g), divided
• 1/4 teaspoon fine salt, divided equally
• 1/4 teaspoon ground black pepper, divided equally
• 2 tablespoons olive oil, divided equally
• 8 ounces (225 g) dry orzo pasta
• 1 can (14 ounces / 400 g) no-salt-added crushed tomatoes
• 2/3 cup (160 ml) low-sodium chicken broth
• 4 ounces (120 g) baby spinach, washed and dried
• 1/3 cup (60 g) crumbled feta cheese

Instructions

1. Prepare your work area. Heat the oven to 425°F (220°C) and line a rimmed baking sheet. Put a large saucepan of water on to boil for the orzo. Grate and dice the onion as listed, keeping the two portions separate for the meatballs and sauce.
2. Mix the binder. In a large bowl, stir together the egg, breadcrumbs, grated onion with its juices, half the garlic, half the oregano, lemon zest, half the parsley, half the salt and half the pepper. Let stand for 2 minutes so the crumbs absorb moisture.
3. Add the turkey gently. Fold the ground turkey into the breadcrumb mixture with a fork or clean hands just until evenly combined. Avoid squeezing or kneading repeatedly, which can make the meatballs dense. The mixture should feel soft but hold together when lightly shaped.
4. Shape sixteen meatballs. Divide the mixture into 16 similar portions, each roughly 1 1/2 inches across. Lightly dampen your hands to reduce sticking and roll gently. Set the meatballs apart on the baking sheet and brush with 1 tablespoon of the olive oil.
5. Bake until cooked through. Roast for about 15–20 minutes, checking early if the meatballs are smaller. A thermometer inserted into the center of several meatballs should read 165°F (74°C). They should be lightly browned; do not keep baking solely to achieve a darker crust.
6. Begin the tomato sauce. While the meatballs bake, warm the remaining tablespoon oil in a wide skillet over medium heat. Add the diced onion and cook for 5–6 minutes until softened. Stir in the remaining garlic and oregano and cook for another 30 seconds.
7. Simmer the sauce. Add the crushed tomatoes, broth, remaining salt and remaining pepper. Bring to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally. The sauce should thicken slightly but retain enough liquid to coat the pasta.
8. Cook and drain the orzo. Add the orzo to the boiling water and cook to the package timing for just-tender pasta, stirring occasionally to prevent sticking. Reserve 1/2 cup of the pasta water before draining. The recipe nutrition estimate assumes no additional salt in this water.
9. Combine the pasta and greens. Fold the spinach into the tomato sauce until wilted, about 1–2 minutes. Add the drained orzo and lemon juice. Stir gently, adding reserved pasta water a tablespoon at a time if needed to make the mixture loose and glossy.
10. Serve with the meatballs. Divide the tomato orzo among four plates and top each with four fully cooked meatballs. Scatter with feta and the remaining parsley, then add a lemon wedge. If the pasta thickens while waiting, loosen it with another small splash of reserved water.