Baked Minty Meatballs With Lemony Orzo

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 400º. Line a baking sheet with parchment or foil and drizzle with oil. In a medium bowl, combine turkey, panko, egg, mint, paprika, one-third of garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Step 2

Using a scoop or spoon, scoop 2 tablespoons turkey mixture and roll into 18 (1 1/2") balls. Arrange on prepared sheet.

Step 3

Bake meatballs, shaking sheet halfway through, until cooked through and golden brown, about 15 minutes.

Step 4

Meanwhile, in a large straight-sided skillet over medium-high heat, melt butter. Add remaining two-thirds of garlic and cook, stirring, until fragrant, about 1 minute. Add orzo and cook, stirring constantly, until orzo is toasty-smelling, about 2 minutes more.

Step 5

Pour broth into skillet, add 3/4 teaspoon salt and a few grinds of pepper, and bring to a boil. Reduce heat to medium-low and continue to simmer, uncovered, stirring frequently and scraping bottom of pan to ensure orzo doesn't stick, until orzo is tender and broth is mostly absorbed, 10 to 12 minutes.

Step 6

Stir in spinach, lemon zest, lemon juice, and 1/2 cup feta until combined and spinach is just wilted, about 2 minutes; season with salt and pepper.

Step 7

Spoon orzo mixture into bowls. Top with meatballs. Sprinkle with remaining 1/2 cup feta, drizzle with oil, and top with more mint and lemon zest.