Lemon Meatballs with Orzo & White wine sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Meatballs:1 lb ground turkey1/2 c. dry bread crumbs1 egg1/3 c. Romano cheese, grated1 clove garlic, mincedZest of 1/2 a lemonAny combination of:ParsleyRosemaryThymeIn fresh or dried format, you will need more of the fresh than you will the dried. You can also use Italian seasoning if you'd like.Pasta:1 tomato (I used roma), diced1 baby zucchini, diced1 small summer squash, diced1 clove of garlic, diced1/2 onion, diced (optional)1 c. dry white wine1 c. (dry) Orzo pasta
Set the water for the pasta on the stove to boil. When the water is boiling add the pasta and cook as directed. While you're waiting for the water to boil...
Combine the meatball ingredients with the herbs (up to 1 tsp of each if using fresh, or up to 1/2 tsp of each if using dried).
Form the meatballs (however large you'd like!) and place them in a pan over medium heat. Once they've browned on one side you can flip them over, and once they've browned on that side add the white wine to the pan. I like to also add a little more lemon zest to the white wine. Cover and cook on medium low heat until the meatballs are cooked through.
While the meatballs are cooking, in a separate (large) pan heat some olive oil over medium heat. Add the garlic and onions, sautee for a few moments and then add in the rest of the vegetables.
Remove the meatballs and put them on a plate or something. Scrape all of the brown bits from the bottom of the pan and reduce the wine over medium heat for a few minutes. Add the wine and pasta to the vegetables. You can add in the meatballs as well if they've cooled too much.
Serve with a generous amount of grated Romano, or you can add a couple of table spoons to the pasta to thicken the sauce a bit (this cheese is already calculated into the caloric content).
It sounds a bit fiddly, and, well, it may be, but it's COMPLETELY worth it!!! Also it's an all in one dish, your veggies, carbs, and protein all in one. =)
Serves 4. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user STARLITSHADOWS.
Combine the meatball ingredients with the herbs (up to 1 tsp of each if using fresh, or up to 1/2 tsp of each if using dried).
Form the meatballs (however large you'd like!) and place them in a pan over medium heat. Once they've browned on one side you can flip them over, and once they've browned on that side add the white wine to the pan. I like to also add a little more lemon zest to the white wine. Cover and cook on medium low heat until the meatballs are cooked through.
While the meatballs are cooking, in a separate (large) pan heat some olive oil over medium heat. Add the garlic and onions, sautee for a few moments and then add in the rest of the vegetables.
Remove the meatballs and put them on a plate or something. Scrape all of the brown bits from the bottom of the pan and reduce the wine over medium heat for a few minutes. Add the wine and pasta to the vegetables. You can add in the meatballs as well if they've cooled too much.
Serve with a generous amount of grated Romano, or you can add a couple of table spoons to the pasta to thicken the sauce a bit (this cheese is already calculated into the caloric content).
It sounds a bit fiddly, and, well, it may be, but it's COMPLETELY worth it!!! Also it's an all in one dish, your veggies, carbs, and protein all in one. =)
Serves 4. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user STARLITSHADOWS.
Nutritional Info Amount Per Serving
- Calories: 659.7
- Total Fat: 23.0 g
- Cholesterol: 152.1 mg
- Sodium: 542.9 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 3.6 g
- Protein: 39.4 g
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