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Stroller Envy

Slow Cooker Turkey Meatball Orzo

Print Recipe
Prep Time 25 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey
  • 1 large egg
  • 1/3 cup plain breadcrumbs
  • 1/4 cup grated Parmesan plus 2 tablespoons for serving
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 24 oz marinara sauce
  • 1 cup low-sodium chicken broth
  • 8 oz dry orzo
  • 3 cups baby spinach

Method
 

  1. Gently mix turkey, egg, breadcrumbs, 1/4 cup Parmesan, garlic powder and salt. Form 20 small meatballs. Heat oil in a skillet; brown meatballs 5–7 minutes, turning carefully; they need not cook through yet.
  2. Immediately transfer to a 4-quart slow cooker with marinara and broth. Cover; cook on low 3–4 hours until centers reach 165°F.
  3. Boil orzo separately according to package directions; drain. Stir spinach into sauce until wilted; gently fold in orzo. Serve with remaining 2 tablespoons Parmesan.

Notes

Equipment: 4-quart slow cooker, large skillet, large pot, instant-read thermometer.
Serving size: one of 6 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.