Ingredients
Meatballs
- 1 pound ground turkey
- 1/3 cup breadcrumbs (gluten-free or regular)
- 1 large egg
- 1/2 cup grated parmesan
- 1 teaspoon minced garlic
- 3 Tablespoons finely chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Sautéed Kale and Orzo
- 2 Tablespoons unsalted butter
- 1 medium shallot, finely sliced
- 1 Tablespoon minced garlic
- 3 cups finely chopped kale
- 1 1/4 cups cooked orzo
- 1/4 cup orzo cooking water
- 1/2 cup grated parmesan
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a mixing bowl, combine ground turkey, breadcrumbs, egg, parmesan, minced garlic, fresh chopped sage, salt, and black pepper. Mix thoroughly to evenly distribute all ingredients.
- Form Meatballs: Scoop the mixture and roll it into meatballs of equal size to ensure even cooking.
- Bake Meatballs: Place the formed meatballs on a baking sheet and bake in the preheated oven for 18-22 minutes, or until they are cooked through to the center.
- Melt Butter: While meatballs are baking, melt unsalted butter in a skillet over medium to low heat.
- Sauté Shallots: Add finely sliced shallots to the melted butter and sauté for about 5 minutes until they become translucent and soft.
- Add Garlic and Kale: Stir in the minced garlic and finely chopped kale into the skillet.
- Sauté Kale: Continue cooking and sauté the kale with the garlic and shallots until the kale is wilted, approximately 5-7 minutes.
- Add Pasta and Cheese: Add the cooked orzo, grated parmesan, and reserved orzo cooking water to the skillet, mixing well to combine all ingredients.
- Season the Mixture: Add salt and pepper to taste, and stir well until the cheese melts and the dish is evenly seasoned. Adjust seasoning if necessary.
- Serve: Plate the sautéed kale and orzo mixture, top with the baked turkey sage meatballs, and garnish with a sprinkle of fresh parmesan cheese.
Notes
- Use gluten-free breadcrumbs if you require a gluten-free option.
- Fresh sage enhances the flavor more than dried, adjust accordingly if substituting.
- Reserve some orzo cooking water to help melt cheese and bring the dish together.
- Meatballs can be made smaller or larger depending on preference, but adjust baking time accordingly.
- Leftovers can be refrigerated and reheated gently for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
