Feta-Turkey Meatballs
with Sundried Tomato Orzo
Dill-icious feta and spinach meatballs are the jewels in this Mediterranean dinner! Nestled on a bed of creamy sun-dried tomato pesto orzo, with a sprinkle of feta.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
56 g
Yellow Onion, chopped
56 g
Baby Spinach
1 unit(s)
Chicken Broth Concentrate
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
56 mL
Cream
(Contains: Milk)
170 g
Orzo
(Contains: Wheat)
1 tsp
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
½ tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Sulphites, Milk, Sesame, Wheat, Crustaceans, Egg, Fish)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/3 cup (2/3 cup) pasta water, then drain.
- Meanwhile, finely chop some spinach to get 1 tbsp (2 tbsp). Roughly chop remaining spinach.
- Line a baking sheet with parchment paper.
- Add turkey, panko, half the Dill-Garlic Spice Blend, half the feta, finely chopped spinach, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper to a medium bowl. Stir to combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- Meanwhile, heat a large non-stick pan over medium heat, then add 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
- Add onions to the pan. Cook, stirring often, until softened, 3-4 min.
- Add chicken broth concentrate, sun-dried tomato pesto, remaining Dill-Garlic Spice Blend, reserved pasta water, cream and orzo to the pan. Cook, stirring often, until well combined, 1 min.
- Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 2-4 min.
- Add remaining spinach and mustard to the pan. Cook, stirring occasionally, until wilted, 1 min.
- Season with salt and pepper, to taste.
- Remove from heat.
- Divide orzo between bowls.
- Top with turkey meatballs.
- Sprinkle over remaining feta.
