Turkey & Courgette Meatballs

• Ground turkey(500 g)
• Courgette(1)
• Onion(1)
• Garlic(3 cloves)
• Eggs(1)
• Breadcrumbs(45 g)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Olive oil(2 tbsp)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Vegetable Broth(750 ml)
• Orzo(180 g)
• Baby Spinach(120 g)
• Parmesan(40 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Coarsely grate {Courgette} and finely chop half the {Onion}. Mince {Garlic}. Squeeze the courgette firmly in a clean towel to remove excess moisture, then finely chop the parsley and zest half the {Lemon}.

   ~15 min

2. 2

   Mix {Ground turkey}, the grated {Courgette}, chopped onion, half the {Garlic}, {Eggs}, {Breadcrumbs}, {Dried Oregano}, {Salt}, and {Black pepper}. Roll into 16 small meatballs.

3. 3

   Heat {Olive oil} in a deep sauté pan or shallow pot over medium heat. Add the meatballs and cook until lightly golden on most sides, 6 minutes. Transfer to a plate.

   ~6 min

4. 4

   Add the remaining onion and {Garlic} to the pan and cook for 2 minutes. Stir in {Tomato paste} for 1 minute, then add {Canned tomatoes}, {Vegetable Stock}, and {Orzo}. Bring to a gentle boil.

   ~3 min

5. 5

   Return the meatballs to the pan, nestling them into the tomato-orzo mixture. Cover and simmer for 15 minutes, stirring once or twice, until the {Orzo} is tender and the meatballs are cooked through.

   ~15 min

6. 6

   Stir in {Baby Spinach}, half the {Parmesan}, the lemon zest, and a squeeze of {Lemon}. Cook for 2 minutes until the spinach wilts and the sauce thickens around the orzo and meatballs.

   ~2 min

7. 7

   Spoon into bowls and finish with the remaining {Parmesan} and chopped parsley.

   ~1 min