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Double Turkey Feta-Meatballs
with Sundried Tomato Orzo
'Dill-icious' feta and spinach meatballs are the jewels in this Mediterranean dinner! Nestled on a bed of creamy sun-dried tomato pesto orzo, with a sprinkle of feta.
Ingredients: Ground turkey • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Yellow onion • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Turkey
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
56 g
Yellow Onion, chopped
56 g
Baby Spinach
1 unit(s)
Chicken Broth Concentrate
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Tree nuts, Soy, Sulphites)
56 mL
Cream
(Contains Milk)
170 g
Orzo
(Contains Wheat)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
½ tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
0.56 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/3 cup (2/3 cup) pasta water, then drain.
- Meanwhile, finely chop some spinach to get 1 tbsp (2 tbsp). Roughly chop remaining spinach.
- Line a baking sheet with parchment paper.
- Add turkey, panko, half the Dill-Garlic Spice Blend, half the feta, finely chopped spinach, 1/2 tsp (1 tsp) salt and 1/8 tsp (1/4 tsp) pepper to a medium bowl. Stir to combine.
- Roll mixture into 16 (32) equal-sized meatballs.
- Arrange meatballs on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- Meanwhile, heat a large non-stick pan over medium heat, then add 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
- Add onions to the pan. Cook, stirring often, until softened, 3-4 min.
- Add chicken broth concentrate, sun-dried tomato pesto, remaining Dill-Garlic Spice Blend, reserved pasta water, cream and drained orzo to the pan. Cook, stirring often, until well combined, 1 min.
- Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 2-4 min.
- Add remaining spinach and mustard to the pan. Cook, stirring occasionally, until wilted, 1 min.
- Season with salt and pepper, to taste.
- Remove from heat.
- Divide orzo between bowls.
- Top with turkey meatballs.
- Sprinkle over remaining feta.
If you've opted for double turkey, add an extra 1/4 tsp (1/2 tsp) salt to the turkey mixture. Roll mixture into 16 (32) equal-sized meatballs.
