Categories: Meals
Ingredients
- 5 oz. package baby spinach
- 1/2 onion, chopped
- 2 garlic cloves, crushed
- 1 lb. ground turkey
- 3/4 cup panko
- 1 large egg, beaten
- 1/2 cup grated Parmesan
- Kosher salt and black pepper
- 2 tbsp. unsalted butter
- 1 cup orzo
- 1 1/2 cups frozen artichoke quarters, coarsely chopped
- 2 cups chicken broth
Directions
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Position a rack in the upper third of the oven; preheat to 425. Line a rimmed baking sheet with parchment paper. Combine half of the spinach, the onion and garlic in a food processor; pulse to make a coarse paste. Transfer all but 1/4 cup of the paste to a large bowl.
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Add the turkey, panko, egg, and 1/4 cup Parmesan to the bowl. Season with 1/2 tsp salt and black pepper and mix to combine. Form into 12 meatballs and place on the baking sheet.
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Bake the meatballs until golden and cooked through, about 15 minutes. Switch the oven to broil and broil the meatballs until browned on top, 1 to 2 minutes.
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Meanwhile, melt the butter in a large skillet over medium heat. Add the orzo and artichokes and cook, stirring, until lightly toasted, 1 to 2 minutes. Add the reserved 1/4 cup spinach paste, 1/2 tsp salt and black pepper; stir to coat the orzo. Pour in the chicken broth, bring to a simmer, cover and cook, stirring occasionally, until most of the broth is absorbed and the orzo is saucy but still al dente, about 10 minutes. Add 1/2 cup water and the remaining spinach; bring to a simmer, uncovered. Cook, stirring occasionally, until the spinach wilts but is still bright green, 1 to 2 minutes. Stir in the remaining 1/4 cup Parmesan.
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Divide the orzo among shallow bowls. Top with the meatballs.