Turkey meatballs and Mediterranean orzo from a single pan

Ingredients

Meatballs:

• 500 g ground turkey
• 1 egg
• 1 clove of garlic, finely chopped
• a handful of chopped parsley or basil
• 1 teaspoon dried oregano
• salt and freshly ground pepper
• 1 tablespoon olive oil for frying
• 2-3 tablespoons of grated Parmesan cheese
• 1 tablespoon breadcrumbs (depending on consistency, can be omitted)

Mediterranean orzo:

• 250 g orzo pasta
• 500-600 ml vegetable stock
• 1 shallot
• 1 clove of garlic
• 200 g cherry tomatoes
• small zucchini
• 1 handful of black or Kalamata olives
• 1 handful of fresh basil
• 1–2 tablespoons olive oil
• zest of ½ lemon
• a little lemon juice
• salt and pepper
• 2 tablespoons of Parmesan cheese to finish

To serve:

• lemon zest
• basil
• Parmesan cheese
• ricotta cream (optional)

Method

1. Prepare the meatballs – mix the ground turkey, egg, breadcrumbs, garlic, chopped parsley, and oregano in a bowl. Season with salt and pepper and mix well. Shape the mixture into small balls.
2. Brown the meatballs – heat the olive oil in a large, deep frying pan and brown the meatballs on all sides until golden brown, about 6–8 minutes. They don't have to be completely cooked through – they will be simmered briefly with the orzo. Then remove them from the pan and set aside for a moment.
3. Prepare the base – add a little olive oil to the same pan, if needed, and sauté the finely chopped onion. After a few minutes, add the garlic and halved cherry tomatoes and let them soften briefly.
4. Add the orzo and broth – pour the dry orzo into the pan and stir briefly with the vegetables. Then pour in about two-thirds of the vegetable broth and bring to a gentle boil.
5. Cook everything in one pan – return the meatballs to the pan and cook everything together for about 8–10 minutes. Gradually add the rest of the broth as needed and stir occasionally to prevent the orzo from sticking. The pasta should be soft and the mixture slightly creamy, similar to risotto.
6. Season to taste – finally add the olives, lemon zest, a little lemon juice, and chopped herbs. Season with salt and pepper to taste and stir in a handful of baby spinach if desired.
7. Serve – you can drizzle some high-quality olive oil over the dish and garnish with fresh herbs or a little crumbled feta cheese.