Feta-Turkey Meatballs
with Creamy Sun-Dried Tomato Orzo
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, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, 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).
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
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
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: Sulphites, Soy)
56 mL
Cream
(Contains: Milk)
170 g
Orzo
(Contains: Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Peanuts, Mustard, Tree nuts, Soy, Milk, Sesame, Wheat)
½ tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Fish, Egg, Sulphites, Crustaceans, Soy, Milk, Sesame, Wheat, Gluten)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.38 tsp
Salt*
0.19 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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, finely chopped spinach, half the Dill-Garlic Spice Blend, half the feta, 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.**
- 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.
- 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.
- To the pan, add half the mustard (use all for 4 servings) and remaining spinach. Cook for 1 min, stirring occasionally, until wilted.
- Season with salt and pepper, if you like.
- Remove from heat.
- Divide orzo between bowls.
- Top with turkey meatballs.
- Sprinkle with remaining feta.
