Community recipe
Skillet Turkey Meatballs with Saucy Tomato Orzo and Basil
Tender Parmesan turkey meatballs finish cooking over a skillet of juicy tomatoes and orzo, then get a bright lift from lemon and fresh basil. A cozy, one-pan dinner for four.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 4 garlics, peeled and minced; divided
- 1 lb ground turkey
- 0.33 cup plain breadcrumb
- 0.25 cup parmesan cheese, grated
- 1 egg
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 1 tbsp olive oil
- 1 yellow onion, small; diced
- 2 cup cherry tomatos, washed and dried
- 1 tbsp olive oil
- 1 cup dry orzo
- 2.25 cup low-sodium chicken broths
- 0.25 tsp kosher salt
- 0.25 tsp ground black pepper
- 0.25 cup fresh basil, washed, dried, and torn
- 1 tbsp lemon juice
Make it
Instructions
- 01
Mix and shape the meatballs
Set out a large mixing bowl, a plate, and a 12-inch deep skillet with a lid. Peel and mince 4 cloves garlic; put half in the bowl and reserve half on the plate for the sauce. Add 1 lb ground turkey, 0.33 cup plain breadcrumbs, 0.25 cup grated Parmesan cheese, 1 egg, 0.5 tsp kosher salt, and 0.25 tsp ground black pepper to the bowl. Mix gently just until combined, then shape into 16 equal meatballs, about 1.5 inches across. Wash your hands and any surfaces that touched the raw mixture. | Why: Gentle mixing keeps the meatballs tender, and equal sizes help them cook evenly.
- 02
Brown the meatballs
Heat the skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat. Arrange the meatballs in a single layer; cook for 4–5 minutes, turning gently once or twice, until browned in spots but not cooked through. Transfer them to the clean plate; they will finish cooking in the sauce. | Why: Browning adds savory flavor without drying out the meatballs.
- 03
Soften the vegetables
Peel and dice 1 small yellow onion. Wash and dry 2 cups cherry tomatoes. Reduce the skillet to medium heat, add 1 tbsp olive oil, and cook the onion for 3 minutes, stirring, until it begins to soften. Add the tomatoes and cook for 3 minutes, stirring occasionally, until some skins split. Stir in the reserved minced garlic for 30 seconds, just until fragrant. | Why: Soft onion and blistered tomatoes make a naturally sweet base for the orzo.
- 04
Simmer the orzo and finish the meatballs
Stir 1 cup dry orzo into the skillet for 1 minute. Pour in 2.25 cups low-sodium chicken broth and add 0.25 tsp kosher salt and 0.25 tsp ground black pepper; scrape up the browned bits. Bring to a simmer over medium-high heat, then nestle the meatballs and any juices into the orzo. Cover, reduce to medium-low, and simmer gently for 11–13 minutes, stirring the orzo around the meatballs once halfway through, until it is tender and saucy and the meatballs register 165°F (74°C) in their centers. If the pan looks dry before the orzo is tender, reduce the heat and cover again. | Why: The covered simmer cooks the pasta and brings the poultry to a safe temperature together.
- 05
Finish with basil and serve
Turn off the heat. Wash, dry, and roughly tear 0.25 cup fresh basil. Stir 1 tbsp lemon juice into the orzo, scatter the basil over the skillet, and let stand uncovered for 2 minutes. Spoon four meatballs and plenty of saucy orzo into each of four bowls; serve warm. | Why: Adding the bright finishing flavors off the heat keeps them fresh and vivid.
