High Protein
Pesto Parmesan Fresh Start Turkey Meatballs & Orzo with Sesame Greens
Basil pesto and nutty Parmesan for instant weeknight appeal. This recipe keeps tender turkey meatballs and quick-cooking orzo bright, saucy, and satisfying, loaded with colorful produce and a bright, clean finish, with an easy extra layer of vegetables. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 1 1/4 lb lean ground turkey
- 1 large egg
- 1/2 cup whole-wheat breadcrumbs
- 1 cup dry whole-wheat orzo
- 2 cups low-sodium chicken broth
- 2 cups baby spinach
- 1 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/3 cup basil pesto
- 1/3 cup finely grated Parmesan
- 1 tbsp lemon juice
- 3 cups baby greens
- 1 tsp toasted sesame seeds
Make it happen
Directions
- 1
Combine turkey, egg, breadcrumbs, half 1/3 cup basil pesto and 1/3 cup finely grated Parmesan, and 1/2 teaspoon salt. Shape into 20 meatballs.
- 2
Warm olive oil in a wide skillet over medium-high heat. Brown the meatballs for 6–7 minutes, turning gently.
- 3
Add orzo, broth, and remaining flavor ingredients. Cover and simmer for 10–12 minutes, stirring once.
- 4
Fold in spinach, cover for 2 minutes, and check that the meatballs reach 165°F. Add Parmesan and a few torn basil leaves before serving.
- 5
Wilt the greens in the hot pan for one minute and finish with the sesame seeds.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.