Ingredients for - Baked Minty Meatballs With Lemony Orzo

1. 1 tbsp. extra-virgin olive oil, plus more for drizzling
2. 1 lb. ground turkey (preferably 93% lean)
3. 1 c. panko bread crumbs
4. 1 large egg
5. 3 tbsp. finely chopped fresh mint leaves, plus more for serving
6. 1 tbsp. sweet paprika
7. 3 cloves garlic, finely chopped, divided
8. Kosher salt
9. Freshly ground black pepper
10. 2 tbsp. unsalted butter
11. 1 1/4 c. orzo
12. 3 c. low-sodium chicken broth
13. 3 c. packed baby spinach (about 3 oz.)
14. 1 tsp. finely grated lemon zest, plus more for serving
15. 1 tbsp. fresh lemon juice
16. 1 c. crumbled feta, divided

How to cook deliciously - Baked Minty Meatballs With Lemony Orzo

1 . Stage

Preheat oven to 400º. Line a baking sheet with parchment or foil and drizzle with oil. In a medium bowl, combine turkey, panko, egg, mint, paprika, one-third of garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

2 . Stage

Using a scoop or spoon, scoop 2 tablespoons turkey mixture and roll into 18 (1 1/2") balls. Arrange on prepared sheet.

3 . Stage

Bake meatballs, shaking sheet halfway through, until cooked through and golden brown, about 15 minutes.

4 . Stage

Meanwhile, in a large straight-sided skillet over medium-high heat, melt butter. Add remaining two-thirds of garlic and cook, stirring, until fragrant, about 1 minute. Add orzo and cook, stirring constantly, until orzo is toasty-smelling, about 2 minutes more. 

5 . Stage

Pour broth into skillet, add 3/4 teaspoon salt and a few grinds of pepper, and bring to a boil. Reduce heat to medium-low and continue to simmer, uncovered, stirring frequently and scraping bottom of pan to ensure orzo doesn't stick, until orzo is tender and broth is mostly absorbed, 10 to 12 minutes.

6 . Stage

Stir in spinach, lemon zest, lemon juice, and 1/2 cup feta until combined and spinach is just wilted, about 2 minutes; season with salt and pepper.

7 . Stage

Spoon orzo mixture into bowls. Top with meatballs. Sprinkle with remaining 1/2 cup feta, drizzle with oil, and top with more mint and lemon zest.