Turkey Meatballs in a Garlic Butter Sauce over Orzo Pasta
Tender turkey meatballs tossed in an herbed lemon garlic butter sauce and served over orzo pasta.
Medium Instructions
Thaw in refrigerator.
1.Into a medium saucepan, bring 2 cups of water to a boil. Add orzo pasta and cover. Reduce heat to low and simmer 8-10 min. stirring frequently until all moisture is absorbed and orzo is tender. Remove from heat and set aside.
2.Preheat oven to 400°F. Spray a medium sized baking dish with non-stick cooking spray.
3.In a mixing bowl, combine turkey meatball mixture, ½ tsp. of kosher salt, and desired amount of crushed red pepper flakes. Firmly roll into 12-14 golf ball-sized meatballs. Place in baking dish and cook for 15 to 20 min or until cooked through (internal temp. 155 °F).
4.Meanwhile, to make garlic butter sauce, place butter pieces in a microwave-safe bowl and microwave on high for 20 second intervals until butter is completely melted. To melted butter, add sauce base, and stir well.
5.Drizzle garlic butter over cooked meatballs and sprinkle with Parmesan cheese. Bake for an additional 5-7 min. or until cheese has completely melted.
6.Remove from oven and serve over orzo pasta.
Prep time: 25-30 min.
Large Instructions
Thaw in refrigerator.
1.Into a medium saucepan, bring 4 cups of water to a boil. Add orzo pasta and cover. Reduce heat to low and simmer 8-10 min. stirring frequently until all moisture is absorbed and orzo is tender. Remove from heat and set aside.
2. Preheat oven to 400°F. Spray a medium sized baking dish with non-stick cooking spray.
3. In a mixing bowl, combine turkey meatball mixture, 1 tsp. of kosher salt, and desired amount of crushed red pepper flakes. Firmly roll into 24-26 golf ball-sized meatballs. Place in baking dish and cook for 15 to 20 min or until cooked through (internal temp. 155 °F).
4. Meanwhile, to make garlic butter sauce, place butter pieces in a microwave-safe bowl and microwave on high for 20 second intervals until butter is completely melted. To melted butter, add sauce base, and stir well.
5. Drizzle garlic butter over cooked meatballs and sprinkle with Parmesan cheese. Bake for an additional 5-7 min. or until cheese has completely melted.
6. Remove from oven and serve over orzo pasta.
Prep time: 25-30 min.
Serving Suggestions
Dream Dinners Sauteed Spinach and Parmesan
| Nutrition Facts | |
|---|---|
|
3 servings per container (Medium)
6 servings per container (Large)
Serving size
4 meatballs & 1/2 cup orzo
|
|
|
Amount per serving
Calories
620
|
|
| % Daily Value* | |
|
Total Fat
46g
|
59% |
|
Saturated Fat
18g
|
90% |
|
Trans Fat
<1g
|
|
|
Sodium
934mg
|
41% |
|
Cholesterol
133mg
|
44% |
|
Total Carbohydrates
25g
|
9% |
|
Dietary Fiber
2g
|
7% |
|
Total Sugars
1g
|
|
|
Includes 0g Added Sugars
|
|
|
Protein
32g
|
64% |
|
Vitamin D
<1µg
|
5% |
|
Calcium
196mg
|
15% |
|
Iron
6mg
|
33% |
|
Potassium
409mg
|
9% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Contains: Eggs; Milk
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients: BUTTER SOLID UNSLTD PRINT [(Sweet Cream, Natural Flavoring)]), JUICE LEMON PLAS CONC ( (Filtered Water, Lemon Juice Concentrate, Sodium Bisulfite (Preservative), Sodium Benzoate (Preservative), Lemon Oil)), CHEESE MOZZARELLA LOW MOISTURE (Pasteurized part-skim milk, cheese culture, salt, and enzymes. powdered cellulose added to prevent caking.), EGG LIQUID NO CHOLESTEROL NON [WHOLE EGG, CITRIC ACID, 0.15% WATER ADDED AS CARRIER FOR CITRIC ACID. CITRIC ACID ADDED TO PRESERVE COLOR.]), CHEESE PARMESAN SHREDDED FANCY (Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Powdered Cellulose (Prevent Caking, Natamycin (Protect Flavor)))), PARSLEY CLEANED & WASHED FRESH), GARLIC CHOPPED IN WATER ( (Garlic, Water, Phosphoric Acid. Sodium Benzoate and Potassium Sorbate (Preservatives). Contains: Naturally Occurring Sulfites)), GARLIC CHOPPED IN WATER ( (Garlic, Water, Phosphoric Acid. Sodium Benzoate and Potassium Sorbate (Preservatives). Contains: Naturally Occurring Sulfites)), SPICE ONION GRANULATED, SEASONING ITALIAN WHL (MARJORAM, THYME, ROSEMARY, SAVORY, SAGE, OREGANO, AND BASIL), SPICE PEPPER BLK TABLE GRND, SPICE SAGE RUBBED, SPICE ROSEMARY WH), SPICE THYME LEAVES WHOLE, SPICE PEPPER RED CRSHD, Pasta Orzo - Labella [SEMOLINA (WHEAT), DURUM FLOUR, NIACIN, IRON (FERROUS SULFATE), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.]), TURKEY BURGER ALL WHITE 5.33 O [ (White Turkey, Turkey Fat, Contains 2% Or Less Savory Seasoning (Autolyzed Yeast Extract, Maltodextrin, Sugar, Dextrose, Onion Powder, Garlic Powder, Spice, Natural Flavor), Rosemary Extract, Salt)]
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.
