Turkey Florentine Meatballs over Orzo
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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
Ingredients
6 servings
24.5 ouncemarinara sauce
14.5 ounceno-salt-added fire-roasted diced tomatoes
undrained
1 pound93%-lean ground turkey
1 x 10 ouncefrozen chopped spinach
thawed, drained, and squeezed very dry
½ cupwhole-wheat panko
1 ouncepecorino Romano cheese
grated
2 tablespoonsfresh flat-leaf parsley
finely chopped
1 tablespoongarlic
finely chopped
2 teaspoonsfresh thyme
chopped
½ teaspoonkosher salt
½ teaspoonblack pepper
12 ounceswhole-wheat orzo pasta
uncooked
fresh parsley
Chopped, or basil, optional
Instructions
Step 1
Before doing anything else, thaw spinach. Dry thoroughly and break up/re-chop to avoid clumping.
frozen 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 pepper½ teaspoon
kosher salt½ teaspoon
fresh thyme2 teaspoons
garlic1 tablespoon
fresh flat-leaf parsley2 tablespoons
pecorino Romano cheese1 ounce
whole-wheat panko½ cup
frozen chopped spinach10 ounce
93%-lean ground turkey1 pound
no-salt-added fire-roasted diced tomatoes14.5 ounce
marinara 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 parsley
whole-wheat orzo pasta12 ounces
Notes
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