Ingredients
Equipment
Method
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 gently until just combined.
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 meatballs in batches without crowding the pan, cooking until browned on all sides, about 5-7 minutes. Remove and set aside.
Create the Creamy Sauce Base
- 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.
Cook the Orzo in the Sauce
- 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.
Combine Meatballs and Finish Cooking
- 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.
Garnish and Serve
- 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.