Garlic Butter Turkey Meatballs with Creamy Orzo
Recipe for the week of September 16-20, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
6servings (15-16 meatballs) 20minutes
Cook Time
20 minutes
Servings Prep Time
6servings (15-16 meatballs) 20minutes
Cook Time
20 minutes
Ingredients
For the Meatballs
  • 1pound Ground turkey
  • ½ cup Italian breadcrumbs
  • ¼cup Parmesan cheese
  • 1 egg
  • 2 garlic clovesminced
  • 1/5 bunch Italian flat leaf parsleychopped
  • 1teaspoon onion powder
  • ½ teaspoon Salt
  • ¼teaspoon black pepper
  • 1tablespoon milk
  • 3tablespoons butter
  • 1/3cup vegetable broth
For the Orzo
  • 2tablespoons olive oil
  • 4tablespoons butter
  • 1 yellow oniondiced
  • 4 garlic clovesminced
  • 1cup cherry tomatoeschopped
  • 2cups orzouncooked
  • ½ teaspoon Salt
  • ¼teaspoon black pepper
  • 2cups vegetable broth
  • 2cups half-and-half
  • 1 ½ cups Parmesan cheese
  • 1bunch Italian flat leaf parsleychopped
Masters – Creamed Spinach
  • 1cup half-and-half
  • 1teaspoon Salt
  • 1teaspoon ground nutmeg
  • ½ teaspoon white pepper
  • 1tablespoon cornstarch
  • 1tablespoon butter
  • ¼ yellow onionminced
  • 4pounds frozen chopped spinachthawed 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
Instructions
For the Turkey Meatballs
  1. 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.
  2. In a large skillet over medium heat, melt butter. Add meatballs and sear on all sides until golden, about 4 minutes.
  3. Add vegetable broth and cover skillet; let simmer until meatballs are cooked through, about 6 minutes more.
For the Orzo
  1. 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.
  2. 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.
  3. 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.
  4. Remove the lid and stir in the Parmesan cheese and parsley.
  5. Serve immediately with the meatballs.
Masters Only
  1. 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.
  2. 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.
  3. 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.
  4. Stir well and cook, stirring frequently, until completely blended and heated through, about 2 minutes more.