Ingredients for - Baked Minty Meatballs With Lemony Orzo
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.