This dish is an excellent, quick answer to the weekday question: What’s for dinner tonight? Our Turkey Meatballs soak up the savory broth, lemon and Creamy Garlic Sauce for a dish that’s both simple and flavorful.
Ingredients
4 tablespoons olive oil
1 medium shallot, diced
1 cup orzo
½ teaspoon coarse ground black pepper
2 cups chicken stock, low sodium
1½ tablespoons lemon juice
1 tablespoon Armanino Creamy Garlic Sauce
2 tablespoons fresh dill, chopped
½ teaspoon dried oregano
⅛–¼ teaspoon crushed red pepper flakes, optional
1 lb Armanino Turkey Meatballs, about 16
4 cups baby spinach (about 3 oz)
Directions
In a 10-inch skillet with a lid, heat 2 tablespoons of the olive oil over medium-high heat.
Sauté the meatballs until golden brown on all sides, about 5 minutes. Remove to a bowl or plate and set aside
Heat another 2 tablespoons oil and sauté the shallot until tender, about 3-4 minutes.
Add the orzo and pepper; sauté until the orzo is golden, 2-4 minutes.
Add chicken stock (careful – it will hiss and spatter), lemon juice, creamy garlic sauce, dill, oregano, and red pepper flakes (if using); bring to a boil over medium-high heat.
Reduce to a simmer over medium-low, add the meatballs in a single layer and cover.
Cook, without stirring, until the orzo is tender and the meatballs are warmed through, 12-14 minutes.
Turn off the heat, give the mixture a stir then add the spinach on top and season with a pinch of salt.
Cover the skillet and let sit until the greens are wilted, 3-5 minutes.
Give a stir, taste and season with more salt and pepper if needed.
Serve hot, garnished with additional chopped dill.
Chef’s Tips
Defrosted meatballs will sauté and heat through quicker. Leave in the refrigerator overnight, on the counter while you prepare the ingredients or microwave for a minute or so to get them started.
Feel free to mix up the greens if you like – baby kale or arugula could be a quite nice substitute.
To round out the meal, serve with a green salad or pita bread and tzakiki sauce.
