Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Tender turkey meatballs simmered with tomato orzo, spinach, oregano, lemon, and a little Parmesan.
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Ingredients
wide lidded pan, mixing bowl, box grater, knife, chopping board
Method
Finely chop the onion, grate the garlic and Parmesan, zest the lemon, and cut the zested lemon into wedges.
Mix the turkey mince with half the garlic, half the Parmesan, half the oregano, lemon zest, and a pinch of salt and pepper. Shape into 20 small meatballs, pressing each one firmly so it holds together.
Heat 1 tablespoon olive oil in a wide lidded pan over a medium-high heat. Brown the meatballs for 5-6 minutes, turning gently, until golden on at least two sides, then lift them onto a plate.
Lower the heat to medium. Add the remaining olive oil and onion to the pan and cook for 5 minutes until softened. Stir in the remaining garlic and oregano for 1 minute, then pour in the passata and 450ml water.
Stir in the orzo, then nestle the meatballs back into the pan. Cover and simmer for 10-12 minutes, stirring gently twice, until the orzo is tender and the meatballs are piping hot through.
Fold in the spinach a handful at a time for 2 minutes until just wilted, adding a splash of hot water if the orzo thickens. Spoon into bowls, scatter over the remaining Parmesan, and serve with lemon wedges for squeezing over.
Contains
Gluten, Milk
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