If you’re on the hunt for a comforting, flavorful dinner that’s both wholesome and indulgent, Creamy Sundried Tomato Turkey Meatballs over Orzo is your new go-to. This dish combines tender turkey meatballs bursting with herbs and sun-dried tomatoes, nestled on a bed of tender orzo pasta, all smothered in a luscious, creamy sauce. It’s a recipe that feels like a warm hug on a plate—perfect for weeknights or special occasions when you want something a little extra without spending hours in the kitchen.
What Makes This Recipe Special
This recipe stands out because it takes simple ingredients and elevates them into a harmonious dish that’s both rich in flavor and texture. The turkey meatballs are light yet juicy, thanks to the combination of breadcrumbs and egg, while sun-dried tomatoes offer a sweet, tangy burst that pairs beautifully with fresh basil. The creamy sauce, made with heavy cream and chicken broth, ties everything together, coating the orzo and meatballs with a velvety finish. Plus, cooking the orzo right in the sauce ensures every bite is infused with flavor. It’s a one-pot wonder that feels elegant but is surprisingly easy to throw together.
Ingredient Notes
- Ground Turkey: Opt for lean ground turkey for a healthier option that still stays moist when cooked with the right mix of ingredients.
- Breadcrumbs: Use plain or Italian-seasoned breadcrumbs to help bind the meatballs and keep them tender.
- Parmesan Cheese: Adds a salty, umami depth to the meatballs and balances the creaminess of the sauce perfectly.
- Fresh Basil: Fresh basil is a must for that bright, herbaceous note that cuts through the richness of the dish.
- Sun-Dried Tomatoes: Choose oil-packed sun-dried tomatoes for maximum flavor and softness; chop them finely to disperse evenly.
- Garlic: Fresh garlic brings a pungent warmth that enhances every component of the dish.
- Egg: Acts as a binder in the meatballs, keeping them intact while cooking.
- Olive Oil: Used for sautéing and adding a subtle fruity richness.
- Heavy Cream: Creates the silky, luscious sauce that envelops the orzo and meatballs.
- Chicken Broth: Adds a savory base to the sauce and cooks the orzo, infusing it with flavor.
- Orzo Pasta: This rice-shaped pasta cooks quickly and soaks up the creamy sauce, making each bite deliciously satisfying.
Essential Tools for Success
- Large Skillet or Sauté Pan: For browning the meatballs and simmering the sauce and orzo together.
- Mixing Bowl: To combine the meatball ingredients thoroughly.
- Measuring Cups and Spoons: For precise ingredient amounts ensuring perfect flavor balance.
- Wooden Spoon or Silicone Spatula: To stir the sauce gently without scratching your pan.
- Slotted Spoon: Helpful for removing meatballs from the pan without excess sauce.
Creamy Sundried Tomato Turkey Meatballs over Orzo in Steps
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine 1 pound of ground turkey, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 1/4 cup finely chopped sun-dried tomatoes, 1 minced garlic clove, 1 egg, and salt and pepper to taste. Mix everything gently until just combined—overmixing can make the meatballs tough.
Step 2: Form and Brown the Meatballs
Shape the mixture into small, bite-sized meatballs (about 1 to 1.5 inches in diameter). Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to crowd the pan, and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
Step 3: Create the Creamy Sauce Base
In the same skillet, pour in 1 cup chicken broth to deglaze the pan, scraping up any browned bits for extra flavor. Then stir in 1 cup heavy cream. Bring the mixture to a gentle simmer.
Step 4: Cook the Orzo in the Sauce
Add 1 cup orzo pasta directly into the skillet with the cream and broth mixture. Stir well to prevent sticking. Let it simmer uncovered for about 10-12 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened.
Step 5: Combine Meatballs and Finish Cooking
Return the browned meatballs to the skillet, nestling them into the creamy orzo. Cover and cook for an additional 5 minutes or until the meatballs are cooked through and the flavors meld beautifully.
Step 6: Garnish and Serve
Remove from heat and sprinkle fresh basil leaves on top for a pop of color and fresh aroma. Serve hot and enjoy the comforting richness of your Creamy Sundried Tomato Turkey Meatballs over Orzo!
Seasonal Spins
- Spring: Add fresh peas or asparagus tips to the sauce for a burst of green and sweetness.
- Summer: Incorporate diced zucchini or cherry tomatoes for fresh, seasonal veggies.
- Fall: Stir in sautéed mushrooms or roasted butternut squash to add earthy flavors.
- Winter: Swap fresh basil for hearty herbs like rosemary or thyme and add a pinch of red pepper flakes for warmth.
Troubles You Can Avoid
- Dry Meatballs: Avoid overmixing the turkey mixture and ensure you have enough breadcrumbs and egg to hold moisture.
- Soggy Orzo: Keep an eye on the orzo while cooking; if the sauce reduces too much before the orzo is tender, add a splash of broth or water.
- Sticking Meatballs: Brown meatballs in batches without overcrowding the pan to develop a nice crust.
- Watery Sauce: Let the sauce simmer uncovered to thicken properly before adding meatballs back in.
Leftovers & Meal Prep
This dish reheats wonderfully, making it ideal for leftovers or meal prep. Store leftover meatballs and orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce has thickened too much. You can also freeze the meatballs separately and thaw them before reheating with freshly cooked orzo for a quick meal anytime.
Quick Questions
Can I use white meat or dark meat turkey for the meatballs?
Yes! Ground white meat turkey is leaner and great for this recipe, but you can use dark meat or a mix for a richer flavor and slightly juicier meatballs.
Can I substitute the heavy cream with a lighter option?
You can use half-and-half or a mixture of milk and cream for a lighter sauce, but it won’t be quite as rich and silky. Coconut cream is an option for a dairy-free twist, though the flavor will change.
Is it possible to make this recipe gluten-free?
Absolutely! Use gluten-free breadcrumbs and a gluten-free orzo alternative such as rice-shaped quinoa or small gluten-free pasta to keep the dish gluten-free.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs a day ahead and store them in the fridge. Brown them just before adding to the sauce or fully cook and reheat in the creamy orzo sauce when ready to serve.
Serve & Enjoy
Serve your Creamy Sundried Tomato Turkey Meatballs over Orzo with a light green salad or steamed veggies on the side for a balanced meal. A sprinkle of extra Parmesan or an additional drizzle of olive oil can elevate the flavors even more. Whether it’s a cozy dinner for two or a family feast, this dish delivers warmth, comfort, and a touch of elegance all in one bowl.
This recipe brings together fresh, wholesome ingredients with a creamy, luxurious sauce that makes every bite memorable. It’s a perfect example of how simple ingredients can come together to create something truly special and satisfying without hours in the kitchen. Enjoy!
Share on Pinterest
Creamy Sundried Tomato Turkey Meatballs over Orzo
Ingredients
Equipment
Method
- In a large mixing bowl, combine 1 pound of ground turkey, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 1/4 cup finely chopped sun-dried tomatoes, 1 minced garlic clove, 1 egg, and salt and pepper to taste. Mix gently until just combined.
- Shape the mixture into small, bite-sized meatballs about 1 to 1.5 inches in diameter. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in batches without crowding the pan, cooking until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, pour in 1 cup chicken broth to deglaze the pan, scraping up browned bits. Stir in 1 cup heavy cream and bring to a gentle simmer.
- Add 1 cup orzo pasta directly into the skillet with the cream and broth mixture. Stir well and let simmer uncovered for 10-12 minutes, stirring occasionally, until orzo is tender and sauce thickens.
- Return browned meatballs to the skillet, nestling them into the creamy orzo. Cover and cook for an additional 5 minutes until meatballs are cooked through and flavors meld.
- Remove from heat and sprinkle fresh basil leaves on top. Serve hot and enjoy.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or a milk-cream mixture.
- Use gluten-free breadcrumbs and orzo alternatives to make this recipe gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently adding a splash of broth or cream if needed.
- Brown meatballs in batches without overcrowding to develop a nice crust and avoid sticking.
- For seasonal variations, add fresh peas, zucchini, mushrooms, or swap basil for herbs like rosemary or thyme.
