Serves 1
Directions
- 1Add 1 lb ground turkey to a large bowl.
- 2Add 1/2 cup bread crumbs to the bowl.
- 3Add 1 egg to the bowl.
- 4Add 1 large spoonful of chili garlic sauce to the bowl.
- 5Squeeze 2 tbsp of tomato paste into the bowl.
- 6Add 1 large spoonful of diced sun dried tomatoes to the bowl.
- 7Add a handful of fresh chopped parsley and chives to the bowl.
- 8Grate some shredded Parmesan cheese into the bowl.
- 9Season with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp onion powder, and 1/2 tsp garlic powder.
- 10Mix all ingredients in the bowl until well combined, but do not over mix.
- 11Shape the mixture into 1-inch balls, coating hands in olive oil to prevent sticking.
- 12Place the formed meatballs on a foil-lined baking sheet.
- 13Bake the meatballs for about 11-12 minutes at 425 degrees Fahrenheit, ensuring they reach an internal temperature of 165 degrees Fahrenheit.
- 14Pour 2 tbsp of olive oil into a frying pan over medium heat.
- 15Add 1/2 diced onion to the pan and sauté until softened.
- 16Add a pinch of salt to the onions to help them sweat.
- 17Add 1 tbsp butter to the pan with the onions.
- 18Add 6 cloves of minced garlic to the pan and sauté for 2 more minutes until fragrant.
- 19Add 2 tbsp tomato paste to the pan and stir/sauté for a few minutes until it darkens.
- 20Add 3-4 tbsp diced sun dried tomatoes to the pan and mix with the onion and garlic.
- 21Add 1 cup orzo to the pan and brown for about 5 minutes, stirring frequently to prevent burning.
- 22Pour 2 cups of chicken broth into the pan, bring to a simmer, and cover.
- 23Let the orzo simmer for about 8-10 minutes or until most of the liquid is absorbed.
- 24Stir in salt, pepper, 3/4 cup heavy cream, and 1/4 cup Parmesan cheese.
- 25Add more pepper to taste.
- 26Add more shredded Parmesan cheese.
- 27Top with fresh parsley.
- 28Serve the Marry Me Orzo with turkey meatballs and a side of roasted asparagus.
- 29Garnish with additional shredded Parmesan cheese.
- 30Add fresh parsley as a final garnish.
Ingredients
- 1 lb ground turkey
- 0.5 cup bread crumbs
- 1 egg
- 1 large spoonful chili garlic sauce
- 2 tbsp tomato paste
- 1 large spoonful diced sun dried tomatoes
- 1 handful fresh parsley, chopped
- 1 handful fresh chives, chopped
- 1 a little bit shredded parm
- 1 tsp salt
- 0.5 tsp pepper
- 0.5 tsp paprika
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 2 tbsp olive oil
- 1 tbsp butter
- 0.5 onion, diced
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp sun dried tomatoes, diced
- 1 cup orzo
- 2 cups chicken broth
- to taste salt and pepper
- 0.25 cup shredded parm
- 0.75 cup heavy cream
- 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.
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