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Turkey Florentine Meatballs over Orzo
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Rachel Fontenot
By Rachel Fontenot

Turkey Florentine Meatballs over Orzo

3 steps
Prep:30minCook:4h
Updated at: Thu, 17 Aug 2023 02:56:09 GMT

Nutrition balance score

Great
Glycemic Index
52
Low
Glycemic Load
31
High

Nutrition per serving

Calories439.5 kcal (22%)
Total Fat11.7 g (17%)
Carbs59.9 g (23%)
Sugars9.9 g (11%)
Protein28.1 g (56%)
Sodium839.7 mg (42%)
Fiber9.6 g (34%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Before doing anything else, thaw spinach. Dry thoroughly and break up/re-chop to avoid clumping.
frozen chopped spinachfrozen chopped spinach10 ounce
Step 2
Stir together marinara cause and diced tomatoes in a 5- to 6-quart slow cooker. Using your hands, combine turkey, spinach, panko, cheese, parsley, garlic, thyme, salt, and pepper in a large bowl until blended. Shape mixture into 1.5 inch meatballs, and place in slow cooker with sauce. Cover and cook on low until meatballs are cooked through, 3 to 4 hours.
black pepperblack pepper½ teaspoon
kosher saltkosher salt½ teaspoon
fresh thymefresh thyme2 teaspoons
garlicgarlic1 tablespoon
fresh flat-leaf parsleyfresh flat-leaf parsley2 tablespoons
pecorino Romano cheesepecorino Romano cheese1 ounce
whole-wheat pankowhole-wheat panko½ cup
frozen chopped spinachfrozen chopped spinach10 ounce
93%-lean ground turkey93%-lean ground turkey1 pound
no-salt-added fire-roasted diced tomatoesno-salt-added fire-roasted diced tomatoes14.5 ounce
marinara saucemarinara sauce24.5 ounce
Step 3
Meanwhile, prepare pasta according to package directions, omitting salt and fat; drain. Divide orzo into bowls. Serve meatballs and sauce over pasta. Garnish with parsley or basil, if desired.
fresh parsleyfresh parsley
whole-wheat orzo pastawhole-wheat orzo pasta12 ounces

Notes

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Makes leftovers
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