Healthy One Pan Dinners: Pesto Turkey Meatballs with Orzo

Name: Pesto Turkey Meatballs with Orzo
Ingredients: 1 pound 90% lean ground turkey; 1 large egg (beaten); ½ cup panko breadcrumbs; 3 tbsp prepared pesto; Kosher salt; Black pepper; 2 tsp olive oil; ½ cup chopped onion; 1 cup uncooked orzo pasta; 2 1/2 cups low-sodium chicken stock; 3 cups broccoli florets; Parmesan cheese to serve

A satisfying meal in your cast iron skillet from the Healthy One Pan Dinners Cookbook.

May 12, 2020
Dana White, MS, RD, ATC
Category: Dinner, Most Popular Cookbook Recipes, One Pan Meals

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A satisfying meal in your cast iron skillet. Herbaceous pesto boosts the flavor throughout the dish and using lean ground turkey keeps it light yet filling. Another awesome Healthy One Pan Dinner.

Pesto Turkey Meatballs with Orzo

These pesto turkey meatballs with orzo are a satisfying meal to cook in your cast iron skillet.

4.83 from 23 votes

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Course Main Course

Cuisine American

Servings

Ingredients

1 pound 90% lean ground turkey
1 large egg beaten
½ cup panko breadcrumbs
3 tbsp prepared pesto
Kosher salt
Black pepper
2 tsp olive oil
½ cup chopped onion
1 cup uncooked orzo pasta
2 1/2 cups low-sodium chicken stock
3 cups broccoli florets
Parmesan cheese to serve

Instructions

In a large bowl combine the ground turkey, egg, breadcrumbs, and 1 tbsp pesto. Season with salt and pepper. With clean hands, gently mix well and form into 8 balls.
In a cast-iron skillet, heat the olive oil over medium-high heat. Add the meatballs and cook until browned on all sides, about 8 minutes. Transfer to a plate.
To the same skillet, add the onion and remaining 2 tbsp pesto and sauté for 1 minute. Add the orzo and toss to coat in the sauce, cooking for another 1 to 2 minutes to gently toast the orzo.
Stir in the stock, increase the heat to high and bring to a simmer. Add the meatballs back to the skillet along with broccoli florets. Reduce the heat to low, cover and cook for 10 minutes or until orzo is tender and the meatballs are cooked through. Sprinkle with Parmesan and serve.
Store in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.