High Protein
Pesto Parmesan Make-Ahead 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, built to prep earlier and finish quickly at dinner time, 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.
Preview the developer handoffWhat 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.