Turkey & Ricotta Meatballs with Orzo

Cooking Time

1 hour

Prep Time

25 minutes

Serving Size

4 portions

Elevate your weeknight dinner with this hearty and comforting dish featuring Roasted Turkey Meatballs paired with creamy, baked orzo. Perfectly seasoned turkey meatballs are nestled atop a flavorful orzo and vegetable medley, all enriched with the smoothness of ricotta cheese and the savory goodness of Wesson Canola Oil. It’s the kind of dish that is a family favorite, year-round.

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CONTAINS:

Dairy (ricotta), eggs

Ingredients

Turkey & Ricotta Meatballs

Ground Turkey 1 lb.

Ricotta Cheese 3/4 cup.

Egg 1 .

Breadcrumbs 1/2 cup.

Parsley, chopped 1/2 cup.

Salt, kosher 1 tsp.

Garlic, minced 2 cloves.

Wesson Canola Oil 3 tbsp.

Baked Orzo

Orzo 2 cups.

Chicken Stock 3 -3.5 cups.

Milk 2 cups.

Mushrooms, sliced 2 cups.

Yellow Onion, diced 1 cup.

Spinach, packed 2 cups.

Ricotta Cheese 1/2 cup.

Method

Meatballs

Preheat oven to 350°F.
In a large bowl combine ricotta, egg, breadcrumbs, parsley, salt and garlic. Mix until well combined.
Add turkey and mix well by hand.
Form turkey into 1/4 cup sized meatballs, making approximately 20 meatballs.

Grease your pan with 3 tbsp of Wesson Canola Oil. Brush the oil to coat the bottom and sides of the pan.

Place the meatballs in a large casserole dish, approximately 13″ x 9″. Bake at 350°F until meatballs are lightly browned and cooked through, about 25 minutes.

Remove balls from the pan and set aside.

Orzo

Add orzo, stock, milk, mushrooms, and onions to the dish. Stir well to combine.

Assembly Method

Cover with foil and bake at 350°F for 30 minutes. Remove the dish from the oven and stir well. Stir in spinach and ricotta. Add meatballs back on top, cover and return to the oven. Bake for an additional 15-20 minutes or until orzo is al dente and meatballs are heated through.