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Feta-Turkey Meatballs
Feta-Turkey Meatballs

Feta-Turkey Meatballs

with Sun-Dried 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.

Ingredients: Ground turkey • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Yellow onion • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Tags:
Quick
Allergens:
Oats
Rye
Sesame
Soy
Wheat
Barley
Milk
Sulphites
Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

4 tbsp

Italian Breadcrumbs

¼ cup

Feta Cheese, crumbled

56 g

Yellow Onion, chopped

56 g

Baby Spinach

1 unit(s)

Chicken Broth Concentrate

¼ cup

Sun-Dried Tomato Pesto

56 mL

Cream

170 g

Orzo

4 g

Dill-Garlic Spice Blend

½ tbsp

Whole Grain Mustard

Not included in your delivery

1 tbsp

Butter*

0.38 tsp

Salt*

0.19 tsp

Pepper*

Nutrition Values

Calories840 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate82 g
Sugar6 g
Dietary Fiber7 g
Protein43 g
Cholesterol160 mg
Sodium1490 mg
Trans Fat0.5 g
Potassium950 mg
Calcium175 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Medium Bowl
Large Non-Stick Pan

Cooking Steps

Cook orzo
1
  • Before starting, preheat the oven to 450˚F.
  • To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
  • Wash and dry all produce.
  • To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 1/3 cup (2/3 cup) pasta water.
  • Strain orzo, then return to the pot, off heat. 
Prep and bake meatballs
2
  • Meanwhile, finely chop some spinach to get 1 tbsp (2 tbsp). Roughly chop remaining spinach.
  • Line a baking sheet with parchment paper. 
  • To a medium bowl, add turkey, breadcrumbs, 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. Stir to combine. 
  • Roll mixture into 8 (16) equal-sized meatballs.
  • On the prepared baking sheet, arrange meatballs. Bake in the middle of the oven for 10-12 min, until browned and cooked through.**
Start sauce
3
  • Meanwhile, heat a large non-stick pan over medium, then add 1 tbsp (2 tbsp) butter. Swirl the pan to melt. 
  • Add onions to the pan. Cook for 3-4 min, stirring often, until softened. 
Simmer sauce
4
  • To the pan, add chicken broth concentrate, sun-dried tomato pesto, remaining Dill-Garlic Spice Blend, reserved pasta water, cream and drained orzo. Cook for 1 min, stirring often, until well combined.
  • Bring to a boil over high. Once boiling, reduce heat to medium. Simmer for 2-4 min, stirring occasionally, until sauce thickens slightly.
Finish orzo
5
  • To the pan, add mustard and remaining spinach. Cook for 1 min, stirring occasionally, until wilted. 
  • Season with salt and pepper, if you like. 
  • Remove from heat.
Finish and serve
6
  • Divide orzo between bowls.
  • Top with turkey meatballs.
  • Sprinkle with remaining feta.
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