Ingredients:

• 2 lbs ground turkey
• 4 tablespoons Italian seasoning
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 cups grated Parmesan cheese
• 2 teaspoons salt and pepper (or more if you want)
• 3/4 cup olive oil
• 1 Vidalia onion, chopped
• 3 tablespoons minced garlic (or 4 whole garlic cloves)
• 1 cup Pinot Grigio white wine
• 1 1/2 cups water
• 1 stick (8 tbsp.) salted butter, cut into individual tablespoons
• 1 teaspoon rosemary
• 2 cups of dry orzo
• 3 cups fresh baby spinach
• 3/4 cup well-chopped sun-dried tomatoes (don’t drain juices)
• 3/4 cup heavy cream

Steps

Before you start cooking, I recommend adding a crockpot liner to your cookware, as it keeps the cleaning process quick and efficient.

1. Start by combining the ground turkey, Italian seasoning, mustard, salt, pepper, and 1/2 cup of Parmesan cheese in a small bowl. If you want, use a spoon to mix, but use clean hands for best results.

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2. After mixing well, pour a small amount of olive oil into your hand and coat both hands. Then, form small meatballs with the mixture. The smaller, the faster they will cook, so I recommend making them a little smaller than a golf ball – perfect to cook in time, without drying out.

3. Add 3/4 cup of olive oil to your crockpot (so that it covers the bottom) and gently place the meatballs within. Arrange so that they are touching, but not on top of each other.

4. Mix your minced garlic with the chopped onion. Add it onto and around your meatballs.

5. Combine your wine and 1/2 cup of the water, then pour slowly over the contents of the crockpot.

6. Cook on high for around 1 hour and 45 minutes (or on low for 3 1/2-4 hours).

7. When the meatballs have finished cooking, remove them to a sheet pan on the side. Be sure to leave the broth in the crockpot.

8. To the crockpot broth, add your orzo and the remaining water. Set on high and cook for 30 minutes (or until al dente).

9. When the orzo has about 5 minutes left, add butter and rosemary to the sheet pan with your meatballs. Broil in the oven for about 3 minutes, or longer if you prefer darker colored meatballs (remember – the longer it’s in, the more likely it could dry out!)

10. Add the spinach, tomatoes, cream, and remaining parmesan to your orzo once the meatballs have gone in the oven. Stir well to ensure all veggies are coated in the orzo mixture.

11. Remove the meatballs from the oven and transfer to a bowl (include the melted butter, onions, and garlic left on the pan). Toss the meatballs in the liquid mixture.

12. Add 3/4 cup of the orzo mixture to a bowl. Top with 3-4 meatballs.

13. Sprinkle parmesan, salt, and pepper to taste on top and enjoy!

Recipe adapted from Half Baked Harvest.