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Using a regular cheese grater, grate the onion into a large mixing bowl. Add the ground turkey, panko bread crumbs and all the seasonings: 1 tsp salt, pepper, dried garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 tablespoon fresh thyme, 1 tablespoon chopped fresh rosemary.
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Using your hands, gently massage all the ingredients together, creating a uniform meatball mixture without overmixing the batter.
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Use a 1 tablespoon measuring scoop to portion the batter into small meatballs. Drop them on a tray wrapped in plastic wrap for easier clean up.
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Coat your hands in cooking oil, then gently roll the batter to form nice, round meatballs.
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Creamy Tuscan Meatballs with Orzo Pasta
Frying the Meatballs:
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Preheat a large, non-stick frying pan over medium heat with a generous drizzle of cooking oil (I use avocado oil).
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Once the pan is hot, add the meatballs, spacing them out about 1-inch apart. Fry the meatballs in 2 to 3 batches to avoid overcrowding the pan. Fry the meatballs for 5 to 6 minutes, turning gently with rubber tipped tongs or a spoon, until they’re nicely browned all over.
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Transfer the browned meatballs onto a tray and set aside for later.
Preparing the Sauce:
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Into the same pan over medium heat, add a tablespoon of butter and the diced shallots. Fry for a few minutes, just until the shallots are softened. Add in the diced garlic and chopped sun-dried tomatoes next and cook for 1 minute.
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Add the baby spinach, then pour in the white wine. Season the sauce with 1 tsp salt, pepper, and the remaining fresh and dried herbs: 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 tablespoon fresh thyme, 1 tablespoon chopped fresh rosemary.
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Cook mixture for 5 to 6 minutes, until the wine is nicely reduced, and the spinach has wilted down. Can’t use wine? Replace the wine with ½ cup of chicken broth and the juice of 1 lemon.
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Add the orzo pasta to the pan and stir to combine with the spinach and sun-dried tomatoes. Pour in the chicken broth, cream, parmesan cheese, and parsley and stir.
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