Mediterranean Meatballs with Orzo

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.


  •  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)


  1. In a 10-inch skillet with a lid, heat 2 tablespoons of the olive oil over medium-high heat.
  2. Sauté the meatballs until golden brown on all sides, about 5 minutes. Remove to a bowl or plate and set aside
  3. Heat another 2 tablespoons oil and sauté the shallot until tender, about 3-4 minutes.
  4. Add the orzo and pepper; sauté until the orzo is golden, 2-4 minutes.
  5. 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.
  6. Reduce to a simmer over medium-low, add the meatballs in a single layer and cover.
  7. Cook, without stirring, until the orzo is tender and the meatballs are warmed through, 12-14 minutes.
  8. Turn off the heat, give the mixture a stir then add the spinach on top and season with a pinch of salt.
  9. Cover the skillet and let sit until the greens are wilted, 3-5 minutes.
  10. Give a stir, taste and season with more salt and pepper if needed.
  11. 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.
4 servings
Prep Time
15 minutes
Cook Time
30 minutes

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