High Protein
Tuscan Garlic One-Prep Turkey Meatballs & Orzo with Roasted Chickpeas
Tomato, garlic, and rosemary-inspired comfort. This recipe keeps tender turkey meatballs and quick-cooking orzo bright, saucy, and satisfying, organized so one cutting board does most of the work, with extra plant protein and texture. 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
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1/2 cup crushed tomatoes
- 1 can chickpeas, rinsed, drained, and patted dry
Make it happen
Directions
- 1
Combine turkey, egg, breadcrumbs, half 3 garlic cloves, minced and 1 tsp dried rosemary, 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 fresh basil and a drizzle of olive oil before serving.
- 5
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.