One-Pot Turkey and Feta Meatballs with Orzo

You know who loves a one pot meal more than me? My fiancé 😂 RECIPE: 1lb ground Turkey 1/3 cup parsley (packed) 1 small onion 1 tsp garlic and herb seasoning (I like spice island) black pepper to taste (my garlic and herb seasoning has salt so I did t add any extra) 1 large egg 1/3 cup Panko breadcrumbs 3 oz feta cheese 8 oz bag of Banza “Rice” 1 tablespoon olive oil 2 cloves garlic minced 1 lemon 3 cups chicken broth 1/2 tsp salt 1/4 cup milk (can use almond, regular, cream etc) 1 cup baby arugula or baby kale Directions: 1. Dice the onion and set half aside and add the other half to a large mixing bowl. 2. Finely chop the parsley and add that to the mixing bowl along with the ground Turkey, garlic and her seasoning, black pepper, egg and Panko bread crumbs. 3. Mix everything together with your hands until combined and then crumble in the feta cheese and give it another mix. 4. Using a small scoop or spoon, form the mixture into small meatballs. About 2 tablespoons each. 5. Heat a large sauté pan over medium heat, spray with oil and add in your meatballs in batches making sure they have enough room to sear and not get stuck together. Cook for 2 min on each side until browned and about 75% cooked. 6. Remove the meatballs from the pan and set them aside. Add in the olive oil and once hot add the reserve half of diced onions. 7. Sauté the onions for 3-4 minutes until soft and then add in the banza orzo and minced garlic. Toast the orzo in the pan for 3 minutes until lightly golden brown. 6. Pour in the chicken broth and zest the lemon directly into the liquid. Juice the lemon and season with salt. 7. Bring the orzo to a simmer and carefully add in all of the meatballs. Cover with a lid and cook for about 5-7 minutes or until the orzo is cooked and the meatballs are 165 degrees. 8. Add in the milk and greens if your choice, give everything a good stir and serve! . . .

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Step 1

1. Dice the onion and set half aside and add the other half to a large mixing bowl.

Step 2

2. Finely chop the parsley and add that to the mixing bowl along with the ground Turkey, garlic and her seasoning, black pepper, egg and Panko bread crumbs.

Step 3

3. Mix everything together with your hands until combined and then crumble in the feta cheese and give it another mix.

Step 4

4. Using a small scoop or spoon, form the mixture into small meatballs. About 2 tablespoons each.

Step 5

5. Heat a large sauté pan over medium heat, spray with oil and add in your meatballs in batches making sure they have enough room to sear and not get stuck together. Cook for 2 min on each side until browned and about 75% cooked.

Step 6

6. Remove the meatballs from the pan and set them aside. Add in the olive oil and once hot add the reserve half of diced onions.

Step 7

7. Sauté the onions for 3-4 minutes until soft and then add in the banza orzo and minced garlic. Toast the orzo in the pan for 3 minutes until lightly golden brown.

Step 8

6. Pour in the chicken broth and zest the lemon directly into the liquid. Juice the lemon and season with salt.

Step 9

7. Bring the orzo to a simmer and carefully add in all of the meatballs. Cover with a lid and cook for about 5-7 minutes or until the orzo is cooked and the meatballs are 165 degrees.

Step 10

8. Add in the milk and greens if your choice, give everything a good stir and serve!