Turkey Ricotta Meatballs with Lemon Parmesan Orzo

In one breath I’m ready to start claiming spring is just around the corner; the tulips poking out of my flower beds certainly think so. But, just as I’m ready to turn the page on a new season, I look out the window and realize its snowing. So maybe winter isn’t quite over just yet.

So, whether winter weather decides to stick around another couple weeks, or spring peaks over the dessert hills with mild days and bright sunshine, I’ve got a great dinner recipe that bridges that gap between a warm, comforting wintery recipe and a light, fresh, springy meal.

Turkey ricotta meatballs are a light and flavorful twist on the classic pork and beef meatball. The ground turkey needs a little help with flavor and fat to help hold everything together which is where the smooth creamy ricotta cheese comes in. Bread crumbs, lots of bright Italian flat-leaf parsley, an egg and a little parmesan cheese are all classic meatball ingredients and most of the ingredients for this recipe are probably on hand in your kitchen right now.

This makes a big batch of meatballs, easily serving 6 hearty portions. You’ve got two options if you don’t need two pounds worth of meatballs for one meal. First option is to make the entire batch and freeze half for a meal later in the month. The meatballs freeze beautifully and are easy to re-heat. You can enjoy them with a marinara sauce or use them to make sandwiches or wraps. Your other option is to halve the recipe and make a half batch right out the gate.

I love the lemon parmesan orzo with the meatballs. The bright lemon and little bit of baby spinach tucked in with the pasta is just the nod to spring we’re looking for. I’m always tempted to load down my pasta dishes with spinach or kale, but I’ve learned over the years that less is more when it comes to getting my family on board. They gobbled this dinner right up and while I didn’t have any leftovers for the freezer, I’m already planning on doubling this recipe next time I make it so we can have leftovers for lunches or dinners on the go.

Turkey Ricotta Meatballs with Lemon Parmesan Orzo

• 2 pounds lean ground turkey

• 1 cup whole milk ricotta

• 2 large eggs

• 1 cup panko bread crumbs

• 3 cloves garlic, minced and divided

• 1 cup grated parmesan cheese, divided

• 1/3 cup flat leaf parsley, minced and divided

• 1/12 teaspoons kosher salt

• 3/4 teaspoon black pepper

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 pound orzo pasta

• 4 cups low-sodium chicken bone broth

• Zest and juice of a lemon

• 1 heaping cup baby spinach leaves

In a large bowl combine the ground turkey, whole milk ricotta, eggs, 2 cloves minced garlic, 2/3 cup parmesan cheese, 1/4 cup minced flat leaf parsley, salt and pepper. Using clean hands, mix until the ingredients are well-combined. Using a 1-tablespoon cookie scoop, scoop the meat into balls and place on a baking sheet lined with parchment paper leaving about an inch of room between each meatball. Bake in a 375 degree oven for 20 minutes.

While the meatballs bake in the oven, make the orzo. In a large saucepan, add the butter and remaining clove of minced garlic with the tablespoon of olive oil over medium-low heat. Stir in the orzo and using a wooden spoon or spatula, gently stir the orzo to combine with the butter mixture.

Add the broth to the saucepan and bring to a boil. Once the liquid starts boiling, reduce the heat to a low simmer and cover the pot with a lid. Check on the orzo often, stirring every couple minutes to ensure none of the pasta sticks to the bottom of the pot. Once the liquid is mostly absorbed, remove the lid and continue to stir, about 10 minutes. Taste the orzo to make sure its cooked all the way through. Once the noodles are tender, turn the heat off to the pan. Stir in the lemon zest, lemon juice, remaining 1/3 cup parmesan cheese, 2 tablespoons flat leaf parsley, baby spinach and a liberal pinch of kosher salt and black pepper. Stir to combine.

To serve, scoop the orzo onto a plate or shallow bowl and top with several turkey ricotta meatballs. Garnish with any extra parmesan cheese and flat leaf parsley. Enjoy!