| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings (15-16 meatballs)
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Ingredients
For the Meatballs
- 1 pound Ground turkey
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese
- 1 egg
- 2 garlic cloves minced
- 1/5 bunch Italian flat leaf parsley chopped
- 1 teaspoon onion powder
- ½ teaspoon Salt
- ¼ teaspoon black pepper
- 1 tablespoon milk
- 3 tablespoons butter
- 1/3 cup vegetable broth
For the Orzo
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 cup cherry tomatoes chopped
- 2 cups orzo uncooked
- ½ teaspoon Salt
- ¼ teaspoon black pepper
- 2 cups vegetable broth
- 2 cups half-and-half
- 1 ½ cups Parmesan cheese
- 1 bunch Italian flat leaf parsley chopped
Masters – Creamed Spinach
- 1 cup half-and-half
- 1 teaspoon Salt
- 1 teaspoon ground nutmeg
- ½ teaspoon white pepper
- 1 tablespoon cornstarch
- 1 tablespoon butter
- ¼ yellow onion minced
- 4 pounds frozen chopped spinach thawed and squeezed dry, 64 ounces
- ½ cup water
- ½ cup sour cream
- ½ cup plain greek yogurt
- ½ cup Parmesan cheese
- ½ cup sour cream
- ½ cup plain greek yogurt
- ½ cup Parmesan cheese
Ingredients
For the Meatballs
For the Orzo
Masters – Creamed Spinach
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Instructions
For the Turkey Meatballs
- In a large bowl, stir ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, onion powder, salt, pepper, and milk until combined. Form meat mixture into 1½” balls.
- In a large skillet over medium heat, melt butter. Add meatballs and sear on all sides until golden, about 4 minutes.
- Add vegetable broth and cover skillet; let simmer until meatballs are cooked through, about 6 minutes more.
For the Orzo
- In a large skillet add the olive oil, butter and cook for about 30 seconds until the butter melts. Stir in the onion, garlic, and tomatoes and let it cook for about 4 minutes until the tomatoes soften and the garlic becomes aromatic.
- Add the orzo to the skillet and let it cook for about 2 minutes just in the oil so that it starts to toast lightly.
- Season with salt and pepper then stir in the vegetable broth and half and half. Bring to a boil, then turn the heat down to a medium-low, cover with a lid and let it cook for 5 minutes.
- Remove the lid and stir in the Parmesan cheese and parsley.
- Serve immediately with the meatballs.
Masters Only
- Heat half-and-half in a saucepan over medium-high heat until small bubbles form around the edge of the pan. Add salt, nutmeg, and pepper; bring to a simmer. Meanwhile, make a cornstarch slurry by stirring the cornstarch into cold water. The slurry should be a 1:1 ratio of cornstarch to water.
- Once simmering, stir in cornstarch slurry and bring to a gentle boil. Cook, whisking constantly, until the mixture is thick and smooth, about 30 seconds. Remove from heat and set aside.
- Melt butter in a large saucepan over medium heat until the foaming subsides. Add onion; cook, stirring, until translucent, 2 to 3 minutes. Add spinach and water; reduce heat to medium-low, cover and cook, stirring frequently, until the spinach is heated through, about 5 minutes. Add the reserved sauce, sour cream, yogurt, and Parmesan.
- Stir well and cook, stirring frequently, until completely blended and heated through, about 2 minutes more.
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