Marry Me Orzo with Turkey Meatballs

Serves 1
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Directions

  1. 1Add 1 lb ground turkey to a large bowl.
  2. 2Add 1 lb ground turkey to a large bowl.
  3. 3Add 1 lb ground turkey to a large bowl.
  4. 4Add 1/2 cup bread crumbs to the bowl.
  5. 5Add 1/2 cup bread crumbs to the bowl.
  6. 6Add 1/2 cup bread crumbs to the bowl.
  7. 7Add 1 egg to the bowl.
  8. 8Add 1 egg to the bowl.
  9. 9Add 1 egg to the bowl.
  10. 10Add 1 large spoonful of chili garlic sauce to the bowl.
  11. 11Add 1 large spoonful of chili garlic sauce to the bowl.
  12. 12Add 1 large spoonful of chili garlic sauce to the bowl.
  13. 13Squeeze 2 tbsp of tomato paste into the bowl.
  14. 14Squeeze 2 tbsp of tomato paste into the bowl.
  15. 15Squeeze 2 tbsp of tomato paste into the bowl.
  16. 16Add 1 large spoonful of diced sun dried tomatoes to the bowl.
  17. 17Add 1 large spoonful of diced sun dried tomatoes to the bowl.
  18. 18Add 1 large spoonful of diced sun dried tomatoes to the bowl.
  19. 19Add a handful of fresh chopped parsley and chives to the bowl.
  20. 20Add a handful of fresh chopped parsley and chives to the bowl.
  21. 21Add a handful of fresh chopped parsley and chives to the bowl.
  22. 22Grate some shredded Parmesan cheese into the bowl.
  23. 23Grate some shredded Parmesan cheese into the bowl.
  24. 24Grate some shredded Parmesan cheese into the bowl.
  25. 25Season with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp onion powder, and 1/2 tsp garlic powder.
  26. 26Season with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp onion powder, and 1/2 tsp garlic powder.
  27. 27Season with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp onion powder, and 1/2 tsp garlic powder.
  28. 28Mix all ingredients in the bowl until well combined, but do not over mix.
  29. 29Mix all ingredients in the bowl until well combined, but do not over mix.
  30. 30Mix all ingredients in the bowl until well combined, but do not over mix.
  31. 31Shape the mixture into 1-inch balls, coating hands in olive oil to prevent sticking.
  32. 32Shape the mixture into 1-inch balls, coating hands in olive oil to prevent sticking.
  33. 33Shape the mixture into 1-inch balls, coating hands in olive oil to prevent sticking.
  34. 34Place the formed meatballs on a foil-lined baking sheet.
  35. 35Place the formed meatballs on a foil-lined baking sheet.
  36. 36Place the formed meatballs on a foil-lined baking sheet.
  37. 37Bake the meatballs for about 11-12 minutes at 425 degrees Fahrenheit, ensuring they reach an internal temperature of 165 degrees Fahrenheit.
  38. 38Bake the meatballs for about 11-12 minutes at 425 degrees Fahrenheit, ensuring they reach an internal temperature of 165 degrees Fahrenheit.
  39. 39Bake the meatballs for about 11-12 minutes at 425 degrees Fahrenheit, ensuring they reach an internal temperature of 165 degrees Fahrenheit.
  40. 40Pour 2 tbsp of olive oil into a frying pan over medium heat.
  41. 41Pour 2 tbsp of olive oil into a frying pan over medium heat.
  42. 42Pour 2 tbsp of olive oil into a frying pan over medium heat.
  43. 43Add 1/2 diced onion to the pan and sauté until softened.
  44. 44Add 1/2 diced onion to the pan and sauté until softened.
  45. 45Add 1/2 diced onion to the pan and sauté until softened.
  46. 46Add a pinch of salt to the onions to help them sweat.
  47. 47Add a pinch of salt to the onions to help them sweat.
  48. 48Add a pinch of salt to the onions to help them sweat.
  49. 49Add 1 tbsp butter to the pan with the onions.
  50. 50Add 1 tbsp butter to the pan with the onions.
  51. 51Add 1 tbsp butter to the pan with the onions.
  52. 52Add 6 cloves of minced garlic to the pan and sauté for 2 more minutes until fragrant.
  53. 53Add 6 cloves of minced garlic to the pan and sauté for 2 more minutes until fragrant.
  54. 54Add 6 cloves of minced garlic to the pan and sauté for 2 more minutes until fragrant.
  55. 55Add 2 tbsp tomato paste to the pan and stir/sauté for a few minutes until it darkens.
  56. 56Add 2 tbsp tomato paste to the pan and stir/sauté for a few minutes until it darkens.
  57. 57Add 2 tbsp tomato paste to the pan and stir/sauté for a few minutes until it darkens.
  58. 58Add 3-4 tbsp diced sun dried tomatoes to the pan and mix with the onion and garlic.
  59. 59Add 3-4 tbsp diced sun dried tomatoes to the pan and mix with the onion and garlic.
  60. 60Add 3-4 tbsp diced sun dried tomatoes to the pan and mix with the onion and garlic.
  61. 61Add 1 cup orzo to the pan and brown for about 5 minutes, stirring frequently to prevent burning.
  62. 62Add 1 cup orzo to the pan and brown for about 5 minutes, stirring frequently to prevent burning.
  63. 63Add 1 cup orzo to the pan and brown for about 5 minutes, stirring frequently to prevent burning.
  64. 64Pour 2 cups of chicken broth into the pan, bring to a simmer, and cover.
  65. 65Pour 2 cups of chicken broth into the pan, bring to a simmer, and cover.
  66. 66Pour 2 cups of chicken broth into the pan, bring to a simmer, and cover.
  67. 67Let the orzo simmer for about 8-10 minutes or until most of the liquid is absorbed.
  68. 68Let the orzo simmer for about 8-10 minutes or until most of the liquid is absorbed.
  69. 69Let the orzo simmer for about 8-10 minutes or until most of the liquid is absorbed.
  70. 70Stir in salt, pepper, 3/4 cup heavy cream, and 1/4 cup Parmesan cheese.
  71. 71Stir in salt, pepper, 3/4 cup heavy cream, and 1/4 cup Parmesan cheese.
  72. 72Stir in salt, pepper, 3/4 cup heavy cream, and 1/4 cup Parmesan cheese.
  73. 73Add more pepper to taste.
  74. 74Add more pepper to taste.
  75. 75Add more pepper to taste.
  76. 76Add more shredded Parmesan cheese.
  77. 77Add more shredded Parmesan cheese.
  78. 78Add more shredded Parmesan cheese.
  79. 79Top with fresh parsley.
  80. 80Top with fresh parsley.
  81. 81Top with fresh parsley.
  82. 82Serve the Marry Me Orzo with turkey meatballs and a side of roasted asparagus.
  83. 83Serve the Marry Me Orzo with turkey meatballs and a side of roasted asparagus.
  84. 84Serve the Marry Me Orzo with turkey meatballs and a side of roasted asparagus.
  85. 85Garnish with additional shredded Parmesan cheese.
  86. 86Garnish with additional shredded Parmesan cheese.
  87. 87Garnish with additional shredded Parmesan cheese.
  88. 88Add fresh parsley as a final garnish.
  89. 89Add fresh parsley as a final garnish.
  90. 90Add fresh parsley as a final garnish.

Ingredients

  • 1 lb ground turkey
  • 1 lb ground turkey
  • 1 lb ground turkey
  • 0.5 cup bread crumbs
  • 0.5 cup bread crumbs
  • 0.5 cup bread crumbs
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 large spoonful chili garlic sauce
  • 1 large spoonful chili garlic sauce
  • 1 large spoonful chili garlic sauce
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1 large spoonful diced sun dried tomatoes
  • 1 large spoonful diced sun dried tomatoes
  • 1 large spoonful diced sun dried tomatoes
  • 1 handful fresh parsley, chopped
  • 1 handful fresh parsley, chopped
  • 1 handful fresh parsley, chopped
  • 1 handful fresh chives, chopped
  • 1 handful fresh chives, chopped
  • 1 handful fresh chives, chopped
  • 1 a little bit shredded parm
  • 1 a little bit shredded parm
  • 1 a little bit shredded parm
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 0.5 onion, diced
  • 0.5 onion, diced
  • 0.5 onion, diced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 3 tbsp sun dried tomatoes, diced
  • 3 tbsp sun dried tomatoes, diced
  • 3 tbsp sun dried tomatoes, diced
  • 1 cup orzo
  • 1 cup orzo
  • 1 cup orzo
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • to taste salt and pepper
  • to taste salt and pepper
  • to taste salt and pepper
  • 0.25 cup shredded parm
  • 0.25 cup shredded parm
  • 0.25 cup shredded parm
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • to top fresh parsley
  • to top fresh parsley
  • to top fresh parsley

Equipment

large bowlbaking sheetfoilfrying panwooden spoontongsmeat thermometer

Tips

  • Coat hands in olive oil to prevent meatballs from sticking while shaping.
  • Add a little salt to onions to help them sweat.
  • Stir orzo frequently while browning to prevent burning.
  • Use a meat thermometer to check if meatballs have reached 165 degrees internal temperature.
  • For the tomato paste, stir/sauté for a few minutes until it starts to darken.
  • The orzo should simmer for about 8-10 minutes or until most of the liquid is absorbed.
  • Serve the orzo and meatballs with roasted asparagus and top with fresh parsley and additional shredded Parmesan cheese.
  • This dish is perfect for dinner, and great for meal prep or gatherings, offering an easy and inspiring dinner idea.
  • The dish pairs well with a side of roasted asparagus, making a complete meal.
  • The recipe offers a creative and delicious take on orzo pasta, ensuring a comforting and satisfying dining experience.