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Definitely going to be making this again! Idk about you but I could eat pesto on anything ✨ These baked turkey meatballs are tender and flavorful, paired with creamy pesto orzo that’s rich and comforting. The meatballs are baked to perfection, while the orzo is simmered with chicken broth, heavy cream, and pesto, creating a silky and aromatic base. Chopped spinach and grated Parmesan add freshness and depth to every bite.
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Combine ground turkey, diced onion, breadcrumbs, egg, garlic powder, basil, parsley, oregano, salt, and pepper in a large bowl.
Form the mixture into meatballs and place them on a parchment-lined baking sheet.
Bake at 400°F for 15-20 minutes until cooked through and lightly browned.
Heat olive oil in a pan and sauté diced onion and garlic until fragrant.
Stir in orzo and toast for 1 minute until slightly golden.
Add chicken broth, heavy cream, and pesto, then bring to a boil.
Lower the heat, cover, and simmer for 10 minutes until the orzo is tender and the liquid is absorbed.
Toss in chopped spinach and grated Parmesan, stirring until the spinach is wilted and the Parmesan is melted.
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You can substitute ground turkey with ground chicken or beef if preferred.
For extra flavor, use homemade pesto instead of store-bought.
Toast the orzo briefly to enhance its nutty flavor before adding liquids.
Can I make the meatballs ahead of time?
Yes, you can prepare and bake the meatballs ahead of time. Store them in the fridge and reheat before serving.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or a mixture of milk and a little butter for a lighter option.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze the meatballs?
Yes, you can freeze the baked meatballs. Let them cool completely, then store them in a freezer-safe container for up to 3 months.
What type of Parmesan should I use?
Use freshly grated Parmesan for the best flavor and texture.
