20-Minute Turkey Meatball Skillet with Orzo
If you’re looking for a quick, comforting, and crowd-pleasing dinner, this 20-Minute Turkey Meatball Skillet with Orzo is exactly what you need. It’s packed with tender turkey meatballs, perfectly cooked orzo, fresh spinach, and juicy cherry tomatoes all simmered together in a flavorful chicken broth. The best part? It comes together in just 20 minutes, making it an ideal weeknight meal that feels special without any of the fuss. Whether you’re cooking for your family or meal prepping for the week, this skillet recipe is a delicious, wholesome dinner that will quickly become a staple.
Why I Love This Recipe
This 20-Minute Turkey Meatball Skillet with Orzo is a personal favorite for so many reasons:
- Speedy and Simple: From start to finish, it’s ready in just 20 minutes, saving you precious time on busy evenings.
- One-Pan Wonder: No need to dirty multiple pots and pans. Everything cooks in one skillet for easy cleanup.
- Nutritious and Balanced: Lean turkey provides protein, orzo adds comforting carbs, and spinach and tomatoes contribute vitamins and antioxidants.
- Flavor-Packed: Italian herbs, garlic, and Parmesan elevate the dish to restaurant-quality in your own kitchen.
- Customizable: You can easily swap ingredients or add extras like mushrooms or olives.
If you love meatball recipes, you might also want to check out the Cranberry Meatballs Turkey for a sweet and tangy twist.
Gather These Ingredients
To make this delicious 20-Minute Turkey Meatball Skillet with Orzo, you’ll need the following:
- 1 pound ground turkey: Choose lean ground turkey for the best texture and flavor.
- 1/2 cup breadcrumbs: These help bind the meatballs and keep them tender.
- 1/4 cup grated Parmesan cheese: Adds a savory, nutty depth to the meatballs.
- 1 tablespoon dried Italian herbs: A blend of oregano, basil, thyme, and rosemary for classic Italian flavor.
- 2 cloves garlic, minced: Fresh garlic infuses the meatballs with aromatic goodness.
- 1 egg, beaten: Binds the meatball ingredients together.
- Salt and pepper: To taste, enhancing all the flavors.
- 2 tablespoons olive oil: For browning the meatballs and sautéing the veggies.
- 1 cup orzo pasta: Small rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
- 3 cups chicken broth: The cooking liquid that brings everything together with richness.
- 1 cup cherry tomatoes, halved: Adds bursts of sweetness and acidity.
- 2 cups spinach: Fresh spinach wilts into the dish for color and nutrition.
- Fresh basil for garnish: Brightens the dish with herbal freshness.
If you’re a fan of orzo in soups, you might enjoy the creamy goodness of the Creamy Pesto Tomato Orzo Soup.
Must-Have Equipment
To make this recipe smooth and easy, keep these tools handy:
- Large skillet with lid: Essential for cooking meatballs and simmering everything together.
- Mixing bowl: For combining your meatball ingredients.
- Wooden spoon or spatula: To stir and gently move ingredients without breaking meatballs.
- Measuring cups and spoons: For precise ingredient amounts.
- Knife and cutting board: To mince garlic and halve cherry tomatoes.
Build 20-Minute Turkey Meatball Skillet with Orzo Step by Step
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, dried Italian herbs, minced garlic, beaten egg, salt, and pepper. Use your hands or a spoon to mix until all ingredients are just combined — be careful not to overmix, or the meatballs may turn tough.
Step 2: Form the Meatballs
Shape the mixture into small, bite-sized meatballs, about 1 to 1.5 inches in diameter. This size allows them to cook quickly and evenly.
Step 3: Brown the Meatballs
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs in batches to avoid overcrowding. Cook for 3-4 minutes, gently turning to brown all sides. They do not need to be cooked through at this point, just nicely browned. Remove the meatballs from the skillet and set aside.
Step 4: Cook the Orzo and Veggies
In the same skillet, add the orzo pasta and stir it around in the leftover oil and browned bits for 1 minute to toast slightly. Pour in 3 cups of chicken broth and bring to a gentle boil. Add the halved cherry tomatoes and season with a pinch of salt and pepper. Cover the skillet with a lid and let everything simmer for 8 minutes, or until the orzo is tender and most of the broth is absorbed.
Step 5: Return Meatballs and Add Spinach
Nestle the browned meatballs gently back into the skillet, nestling them into the orzo. Scatter the spinach over the top and cover again for 1-2 minutes until the spinach wilts and the meatballs are cooked through.
Step 6: Garnish and Serve
Remove the skillet from heat. Garnish with fresh basil leaves for a pop of color and herbal brightness. Serve immediately, scooping up a bit of everything in each spoonful.
If You’re Out Of…
- Ground turkey: Substitute with ground chicken or lean ground beef.
- Breadcrumbs: Use crushed crackers or oats as a binder alternative.
- Parmesan cheese: Try nutritional yeast for a dairy-free option or omit if needed.
- Chicken broth: Use vegetable broth or water with a bit of seasoning.
- Fresh spinach: Kale or Swiss chard also work well.
Cook’s Commentary
This recipe is a shining example of how simple ingredients can come together in just one pan to create a meal that feels both satisfying and elegant. The orzo soaks up the savory broth, making every bite rich and flavorful. The meatballs stay tender thanks to the quick browning and gentle simmering, and the fresh spinach adds a lovely vibrant color and nutritional boost. I love how adaptable this dish is — you can easily add mushrooms, bell peppers, or even swap in a different herb blend for a unique twist.
To elevate the flavor even more, try grating a little extra Parmesan on top just before serving, or squeeze a bit of fresh lemon juice to add brightness. If you want a creamier texture, stirring in a splash of cream or a dollop of Greek yogurt at the end works beautifully. The possibilities are endless!
Meal Prep & Storage Notes
This 20-Minute Turkey Meatball Skillet with Orzo is fantastic for meal prep because it reheats well and stays moist and flavorful. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water and gently warm on the stovetop or microwave to prevent drying out.
If you want to prep ahead, you can make the meatballs in advance and store them separately, then assemble and cook the orzo and veggies when ready. This cuts down on hands-on time even further on busy nights.
Top Questions & Answers
Can I make this recipe gluten-free?
Absolutely! Swap the regular breadcrumbs for gluten-free breadcrumbs and use gluten-free orzo or substitute with other small gluten-free pasta shapes like rice or quinoa pasta. Just adjust the cooking time accordingly.
What can I serve with this skillet meal?
This dish is quite complete on its own, but a simple green salad or crusty bread on the side pairs wonderfully. For a lighter option, steamed or roasted vegetables complement the meal nicely.
Can I freeze the leftovers?
Yes, you can freeze the meatballs and orzo mixture in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop or microwave.
How do I keep the meatballs from falling apart?
Make sure to mix the meatball ingredients just until combined and avoid over-handling the meat. Using an egg and breadcrumbs helps bind them together. Also, browning the meatballs before simmering helps them hold their shape.
Next Up in Your Queue
- Cranberry Meatballs Turkey – A sweet and savory alternative meatball recipe perfect for festive occasions.
- Creamy Pesto Tomato Orzo Soup – A comforting, creamy soup with orzo and vibrant pesto, perfect for chilly days.
Final Thoughts
This 20-Minute Turkey Meatball Skillet with Orzo has everything you want in a weeknight meal — quick prep, wholesome ingredients, and big flavors. It’s a one-pan wonder that brings warmth and satisfaction to your dinner table without requiring hours in the kitchen. Whether you’re feeding a hungry family or cooking for yourself, this dish checks all the boxes for an easy, delicious, and nutritious meal.
Give it a try this week, and enjoy the simplicity of a home-cooked dinner that feels anything but ordinary.
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20-Minute Turkey Meatball Skillet with Orzo
Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, dried Italian herbs, minced garlic, beaten egg, salt, and pepper. Mix until just combined without overmixing.
- Shape the mixture into small, bite-sized meatballs, about 1 to 1.5 inches in diameter.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for 3-4 minutes, turning gently to brown all sides. Remove and set aside.
- Add the orzo to the skillet and stir in the leftover oil and browned bits for 1 minute to toast slightly. Pour in 3 cups of chicken broth and bring to a gentle boil.
- Add the halved cherry tomatoes, season with salt and pepper, cover with lid, and simmer for 8 minutes until orzo is tender and broth mostly absorbed.
- Return the browned meatballs to the skillet, nestle into the orzo, scatter the spinach over the top, cover again, and cook for 1-2 minutes until spinach wilts and meatballs cook through.
- Remove skillet from heat, garnish with fresh basil leaves, and serve immediately.
Notes
- Make sure not to overmix the meatball mixture to keep them tender.
- For a dairy-free option, omit Parmesan or use nutritional yeast.
- Leftovers store well in the fridge for up to 3 days, reheat gently with added broth to retain moisture.
- Swap ground turkey with chicken or lean beef if preferred.
- To make gluten-free, use gluten-free breadcrumbs and pasta alternatives.
