Tuscan Meatballs with Creamy Orzo
This easy and delicious meal has become one of my new favorites to make! It’s hearty and satisfying to the taste buds! The meatballs are very easy to make and are baked in the oven while you cook the orzo in a rich Tuscan sauce composed of sun dried tomatoes, garlic, onion, dairy free parmesan cheese, spinach, oregano, basil, thyme. This recipe is made dairy and gluten free but you couldn’t tell! These Tuscan meatballs with creamy orzo is definitely something the whole family can enjoy.
What you will need
Ground Turkey – I prefer to use turkey meat for my meatballs because it is soft and easy to mush all the ingredients together. You can use pork or beef as a substitute if you don’t like turkey.
GF Orzo Pasta – The gluten free orzo I use is from the brand Jovial. It’s made with organic cassava flour.
Onion – In this recipe I like to use yellow onion.
Garlic – This adds such a great flavor to any savory dish, and is rich in antioxidants and immune supporting properties.
Shallot – We will be adding some chopped shallots to the meatballs for a nice flavor profile.
DF Parmesan – I was so happy when I found the vegan parmesan by the brand Violife! It tastes so much like regular parmesan and goes so well in the recipe.
Broth – You can use either chicken or vegetable broth.
Spinach – This leafy green is rich in vitamins A, C, and K, calcium, iron, and folic acid. I love to eat spinach raw or cooked into a comforting dish.
Almond Flour – We will use a little almond flour to bong the meatballs. You can omit or substitute with another flour.
Coconut Milk – Instead of using heavy cream we will use full fat coconut milk from the can to make such a creamy sauce with the orzo.
Sun Dried Tomatoes – The sauce for the orzo isn’t a heavy tomato based one but adding a touch of sun dried tomatoes brings out a burst of fun flavor!
Lemon Juice – This adds a nice tangy flavor to the creamy orzo.
Fresh Parsley – This herb is great to support the bodies detoxification process. It also adds a fresh flavor to many dishes.
Dried Herbs – We will use a combination or oregano, thyme, and basil.
Olive Oil – This is a healthier oil to cook with and is packed with fats that are good for the body.
How to make the Tuscan meatballs with creamy orzo
First, in a bowl, mix together all the ingredients for the meatballs and make sure everything is well blended. Roll the ground turkey mixture into about 16 meat balls and place on a parchment paper lined baking sheet. Bake the meat balls for about 15 minutes at 400 degrees. Once done set aside.
Make the creamy orzo by first heating a large pan on the stove over medium heat. Add the olive or avocado oil, minced garlic, sun dried tomatoes and chopped yellow onion. Sauté everything for about 5-7 minutes. Then, add the broth to the pan along with the oregano, thyme, basil, and orzo pasta. Bring everything to a boil and then let the orzo cook for about 12-14 minutes. Stir the orzo constantly to prevent it from sticking to the bottom of the pan.(the is necessary so please don’t forget!)
Once the orzo is fully cooked, add in the coconut milk, dairy free parmesan, lemon juice, and spinach to the pan, stir until the spinach has wilted and the parmesan has melted. Take the pan off the heat and set aside. Add the creamy orzo to a bowl and then serve with a few of the Tuscan meatballs and enjoy!
Other recipes you will enjoy
Pizza Stuffed Spaghetti Squash
Grain Free Chicken Noodle Soup
Tuscan Meatballs with Creamy Orzo
Equipment
- 1 large pan
- 1 baking sheet
- Parchment paper
Ingredients
For the meatballs
- 1 lb ground turkey
- 1 shallot chopped
- 1/4 cup chopped parsley
- 1/2 cup almond flour
- 1/3 cup dairy free parmesian
- 1 garlic clove minced
- 1/2 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp salt
For the creamy orzo
- 1 box gluten free/grain free orzo pasta
- 1 cup yellow onion chopped
- 3 garlic cloves minced
- 4 cups chicken or vegetable broth
- 1 can full fat coconut milk
- 1 cup dairy free parmesian
- 2 tbsp olive or avocado oil
- 4 cups spinach
- 1/2 cup sun dried tomatoes chopped
- Juice of 1/2 a lemon
- 1 tsp oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
Instructions
- In a bowl, mix together all the ingredients for the meat balls and make sure everything is well blended.
- Roll the ground turkey mixture into about 16 meat balls and place on a parchment paper lined baking sheet. Bake the meat balls for about 15 minutes at 400 degrees.
- While the meatballs are baking, make the creamy orzo by first heating a large pan on the stove over medium heat.
- Add the olive or avocado oil, minced garlic, sun dried tomatoes and chopped yellow onion. Sauté everything for about 5-7 minutes.
- Add the broth to the pan along with the oregano, thyme, basil, and orzo pasta. Bring everything to a boil and then let the orzo cook for about 12-14 minutes. Stir the orzo constantly to prevent it from sticking to the bottom of the pan.(the is necessary so please don't forget!)
- Once the orzo is fully cooked, add in the coconut milk, dairy free parmesan, lemon juice, and spinach to the pan, stir until the spinach has wilted and the parmesan has melted.
- Take the pan off the heat and set aside. Add the creamy orzo to a bowl and then serve with a few of the Tuscan meatballs and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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