High Protein
Make-Ahead Turkey Meatballs & Orzo, Smoky Chipotle Style, with Roasted Chickpeas
This version keeps tender turkey meatballs and quick-cooking orzo bright, saucy, and satisfying and leans into smoky chipotle flavor. It is built to prep earlier and finish quickly at dinner time, 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 tsp smoked paprika
- 1 tbsp minced chipotle in adobo
- 1 lime, juiced
- 1 can chickpeas, rinsed, drained, and patted dry
Make it happen
Directions
- 1
Combine turkey, egg, breadcrumbs, half 1 tsp smoked paprika and 1 tbsp minced chipotle in adobo, 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 lime juice and chopped cilantro 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.