High Protein
One-Prep Turkey Meatballs & Orzo, Ginger Sesame Style, with Roasted Chickpeas
This version keeps tender turkey meatballs and quick-cooking orzo bright, saucy, and satisfying and leans into ginger sesame flavor. It is organized so one cutting board does most of the work, with extra plant protein and texture from Roasted Chickpeas.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 1 1/4 lb lean ground turkey
- 1 large egg
- 1/2 cup whole-wheat breadcrumbs
- 1 cup dry whole-wheat orzo
- 2 cups low-sodium chicken broth
- 2 cups baby spinach
- 1 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1 tbsp grated fresh ginger
- 2 tbsp low-sodium soy sauce
- 2 tsp toasted sesame oil
- 1 can chickpeas, rinsed, drained, and patted dry
Make it happen
Directions
- 1
Combine turkey, egg, breadcrumbs, half 1 tbsp grated fresh ginger and 2 tbsp low-sodium soy sauce, and 1/2 teaspoon salt. Shape into 20 meatballs.
- 2
Warm olive oil in a wide skillet over medium-high heat. Brown the meatballs for 6–7 minutes, turning gently.
- 3
Add orzo, broth, and remaining flavor ingredients. Cover and simmer for 10–12 minutes, stirring once.
- 4
Fold in spinach, cover for 2 minutes, and check that the meatballs reach 165°F. Add sesame oil and sliced scallions before serving.
- 5
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Recipe makes 4 servings. Values are planning estimates, not medical advice.