One-Pot Turkey Meatball Orzo with Tomatoes, Spinach, and Parmesan

Tender Italian-seasoned turkey meatballs simmer with orzo, tomatoes, spinach, and Parmesan in one skillet for a comforting, high-protein family dinner with minimal cleanup.

Prep: 20 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb 93% lean ground turkey
• 1 large egg
• 0.5 cup plain breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1.25 teaspoons kosher salt
• 2 tablespoons olive oil
• 1 14.5-ounce can diced tomatoes
• 3 cups low-sodium chicken broth
• 1.5 cups dry orzo
• 5 ounces baby spinach
• 0.75 cup parmesan cheese

Cooking instructions

1. In a large bowl, combine the ground turkey, egg, breadcrumbs, garlic powder, Italian seasoning, and 1/2 teaspoon of the salt. Mix gently until just combined, then shape into 16 meatballs, about 1 1/2 inches wide. (about 10 min)
2. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the meatballs and cook, turning occasionally, until browned on several sides, about 6 minutes. They do not need to be fully cooked yet. Transfer them to a plate. (about 6 min) — Medium heat
3. Add the diced tomatoes with their juices, chicken broth, orzo, and the remaining 3/4 teaspoon salt to the skillet. Stir to loosen any browned bits and bring to a boil. (about 4 min) — Medium-high heat
4. Nestle the meatballs into the orzo. Reduce the heat to medium-low, cover, and simmer for 12 minutes, stirring the orzo once or twice to prevent sticking. Cook until the orzo is tender and the meatballs reach 165°F in the center. (about 12 min) — Medium-low heat
5. Stir in the spinach and Parmesan. Cook uncovered for 1 to 2 minutes, until the spinach wilts and the sauce is creamy. Remove from the heat and rest for 5 minutes before serving. (about 2 min)