Have you tried orzo before?! It’s basically like the pasta rice and one of my favorite pastas to cook. It’s fabulous in pasta salads or simple pastas loaded with fresh veggies. But today I’m taking that traditional spaghetti and meatball recipe and making it non-traditional with tomato orzo and turkey goat cheese meatballs!
For our meatballs, we mix together lean ground turkey with breadcrumbs, crumbled goat cheese, minced garlic, lots of spices, and a few tablespoons of chimichurri (you can sub store bought pesto if you’d like) then bake them into juicy little flavor bombs. While the meatballs are baking, we sauté minced garlic, diced onions and diced carrots together with olive oil, salt, and pepper until soft and fragrant. Next, we stir in canned crushed tomatoes, coconut milk, italian seasoning, and dry ORZO. Let this cook until the orzo is al dente and sauce has thicken then add in the baked meatballs and SERVE. YUM.
Tomato orzo and turkey goat cheese meatballs recipe:
tomato orzo and turkey goat cheese meatballs
Ingredients
for the meatballs:
- 1 lb lean ground turkey
- ⅓ cup breadcrumbs
- 2 oz crumbled goat cheese
- 4 garlic cloves minced
- 2 tbsps chimichurri sauce see notes for recipe // can sub store bought pesto
- 1 tbsp olive oil
- 1 tsp italian seasoning
- healthy pinch salt and pepper
for the orzo:
- ¼ cup butter
- 4 cloves garlic minced
- 1 sweet onion diced
- 2 cups diced carrots
- 1 tsp italian seasoning
- healthy pinch salt and pepper
- 1 (28oz) can crushed tomatoes
- 1 (15oz)can coconut milk
- 4 cups chicken broth
- 6 oz dry orzo
- for serving: grated parm, minced basil, and slices of freshly baked bread
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Add all meatball ingredients to a medium bowl then combine using your hands and mix until everything is evenly distributed then form mixture into 1-inch sized meatballs. Arrange meatballs on the prepared baking sheet then bake in the oven until insides are no longer pink, about 20-25 minutes.
- Heat butter in a dutch oven or large deep skillet over medium heat. Once the butter has melted, add the minced garlic, diced onions, diced carrots, italian seasoning, and a healthy pinch of salt and pepper. Toss to coat then saute until garlic and onions are fragrant, about 5-7 minutes.
- Next add in crushed tomatoes, coconut milk, chicken broth, and dry orzo then stir well. Bring mixture to a boil, then reduce heat to low and let simmer (uncovered) for 15-20 minutes, stirring occasionally, until orzo is al dente and sauce has thickened.
- Finally, add in the cooked meatballs then give it a few stirs. Divide between bowls and serve with grated parm, minced basil, and a slice or two of your favorite fresh bread!
Recipe Notes
optional chimichurri sauce (makes about 1 cup):
1 bunch fresh parsley, minced
½ cup olive oil
2 tbsps red-wine vinegar
1 tsp garlic powder
1 tsp dried oregano
1 tsp crushed red pepper
½ tsp salt
½ tsp ground pepper
DIRECTIONS: Add all chimichurri ingredients to the bowl of your food processor then pulse until smooth and ingredients are completely incorporated.
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your tomato orzo and turkey goat cheese meatballs in action. Byyyeeee!
xx ab
p.s. more pasta recipes here!