Slow-Cooker Turkey Florentine Meatballs Over Orzo

Slow-Cooker Turkey Florentine Meatballs Over Orzo

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From: Everyday Slow Cooker

Slow-cooker turkey meatballs are a refreshing departure from typical beef meatballs. The chunky marinara sauce and tender orzo will put this entrée on your list of easy weeknight favorites. Garnish with crushed red pepper, if desired.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 (24.5 ounce) jar lower-sodium marinara sauce (such as Amy's Light in Sodium Premium Organic Pasta Sauce)
  • 1 (14.5 ounce) can no-salt-added fire-roasted diced tomatoes, undrained
  • 1 pound 93%-lean ground turkey
  • 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed very dry
  • ½ cup whole-wheat panko (Japanese-style breadcrumbs)
  • 1 ounce pecorino Romano cheese, grated (about ¼ cup)
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped garlic (from 3 garlic cloves)
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 12 ounces uncooked whole-wheat orzo pasta
  • Chopped fresh parsley or basil (optional)

Preparation

  • Prep

  • Ready In

  1. Stir together the marinara sauce and diced tomatoes in a 5- to 6-quart slow cooker. Using your hands, combine the turkey, spinach, panko, cheese, parsley, garlic, thyme, salt, and pepper in a large bowl until blended. Shape into 24 (1½-inch) meatballs, and place in the sauce mixture in the slow cooker. Cover and cook on LOW until the meatballs are cooked through, 3 to 4 hours.
  2. Meanwhile, prepare the pasta according to the package directions, omitting the salt and fat; drain. Divide the orzo among 6 bowls. Serve the meatballs and sauce over the orzo. Garnish with the chopped fresh parsley or basil, if desired.
  • Muticooker Directions: In Step 1, stir together the marinara sauce and diced tomatoes in the inner pot of a 6-quart multicooker. Prepare the meatballs; place in the sauce mixture in the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the meatballs are cooked through, about 4 hours. Complete Step 2.

Nutrition information

  • Serving size: about ⅔ cup orzo, 4 meatballs, about ⅔ cup sauce
  • Per serving: 434 calories; 8 g fat(3 g sat); 9 g fiber; 62 g carbohydrates; 34 g protein; 7 g sugars; 0 g added sugars; 654 mg sodium;
  • Carbohydrate Servings: 4

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