Turkey & Stuffing Meatballs with Creamy Orzo

Name: Turkey & Stuffing Meatballs with Creamy Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: british

This recipe is part of our Festive Favourites series. Easy midweek meals with a festive twist to whip up in December (and beyond). A special Plate Up festive twist on comfort food dishes. It wouldn’t be Christmas without turkey and stuffing, and we’ve turned these two favourites into juicy meatballs. Served with creamy orzo, spiked with thyme, this one is sure to be your new easy midweek favourite. It's all cooked in one pan to save on washing up -winning!

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Ingredients

red onion 1 (chopped)
bell pepper 1 (chopped)
turkey mince 400 g
stuffing mix 85 g
cranberry sauce 1 tbsp
orzo 300 g
garlic granules 2 tsp
dried thyme 2 tsp
chicken stock cube 1
cream 150 ml

Method

Prep the veg

Peel and chop the red onion and bell pepper.

Make the meatballs

In a bowl mix together the turkey mince, stuffing mix and cranberry sauce. Season well with salt and pepper, mix well then shape into meatballs, around 3 per person.

Cook the meatballs

Heat a dash of oil in a large frying pan on a medium-heat heat. Working in batches if needed, cook the meatballs until golden brown all over. Transfer from the pan and set aside. Alternatively, you can cook the meatballs in the air fryer for 7 mins, at 180°C.

Cook the orzo & sauce

Heat a dash of oil in a pan on a medium heat. Cook the red onion and bell pepper for 5 minutes then stir in the garlic granules, dried thyme and orzo.
Crumble in the stock cube and pour in 200ml water per serving. For example, if you are cooking for 4 people you will need 800ml water.
Mix well then leave to simmer until the orzo is cooked, around 8 minutes. For the last few minutes of cooking stir in the cream.

Add the meatballs then plate up

Pop the meatballs back in the pan, cover with a lid or tin foil and cook for 3 minutes until the meatballs are piping hot.
Plate up and enjoy!

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