Turkey Meatballs with Orzo, Spinach, Kale Salad

This is a delicious recipe. A few months ago I was visiting my friend Lizzie in Haslemere and she cooked me a delicious lunch of lamb meat balls with orzo salad. I loved it, and went home and made Richard a version that very day.

Since then I have adapted and played with it to make it lean and delicious. I have swapped the lamb for turkey meat. I have added kale into it and other bits.

The taste in this meal is delicious, and I enjoy making it for a crowd. It does contain pasta, but I am sure that if you are not a fan you can use a grain instead. I like orzo because you use a little and its goes far.

As far as meat goes Turkey does have some good nutrition in it, which goes towards healthy hair, skin and bones. It contains B vitamins and the breast meat contains B6 which helps blood cells to stay healthy, its also known to be good for fatigue as well as helping with a good nights sleep. Its packed with protein, selenium which we all need as it helps repair any damaged cells, and helps with immunity.  Phosphorus is a  mineral which is key for growth and so great if you can get into the kids.

My daughter loves meatballs, and my son loves me to make them look like burgers! Go figure! When I make this for the kids I just use kale as this is one of there favourite veggies.

Recipe:

For the meatballs

  • 1 pack of turkey mince
  • 3 tbsp of panko breadcrumbs
  • 1 egg
  • 1 tin of organic plum tomatos
  • 1 small red chilli
  • 1 garlic clove
  • 1 handful of parmesan
  • Pinch of sea salt or himalayan salt

For the salad

  • 2 cups of spinach
  • 1 red pepper finely sliced and deseeded
  • 3/4 tomatoes
  • spring onions
  • 1 cup of blanched kale
  • 1 cup of orzo follow instructions

Method:

  1. Make up the meatballs by adding the meat, breadcrumbs and egg all together season with salt and pepper. Once done let them set in the fridge for 30 minutes. (make 12)
  2. Take them out let them get to a more normal room temp and in this space get the oven to 180c, add the meatballs for 15 minutes. Meanwhile mix the plum tomato chilli and garlic in a nutribullet.
  3. Start cooking the orzo following pack instructions.
  4. Pull the meatballs out when the 15 mins up but leave the oven on, add the tomato mix and stir in, pop back in the oven for 30 mins. 5 mins before the end add the parmesan melt it.
  5. Prepare the salad in this time, by grabbing a big bowl, add spinach leaves, and blanched kale (placing the kale in kettle hot water for 5/10 minutes blanches it) slice the tomatoes, spring onions, and peppers add to the mix.
  6. Once the orzo has cooled off add to the mix.
  7. Take the meatballs from the oven , let them cool right down, to warm, and then add to the mix and stir it around. Season if necessary.
  8. Serve on a plate for a delicious weekend pasta meatball salad.

Enjoy x