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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings (7 meatballs each))
Heat oven to 350°F. Line a large rimmed baking sheet with foil.
To prepare meatballs: Mix together turkey, mushrooms, yogurt, 3 tablespoons mint, oregano, lemon pepper and salt in a large bowl. Shape into 28 meatballs, using 1 slightly rounded tablespoon for each. Place meatballs on prepared baking sheet. Bake until browned and internal temperature registers 165°F on instant-read thermometer, about 40 minutes.
Meanwhile, prepare orzo pilaf: Heat oil in a medium saucepan over medium heat. Add onion; cook, stirring, until slightly softened, about 3 minutes. Add garlic and orzo; cook, stirring, until orzo is coated and onion is softened, 3 more minutes. Add broth, salt and pepper. Simmer, covered, until orzo is tender, about 15 minutes. Stir in spinach, tomatoes and mint; cook until spinach is wilted and tomatoes are heated through, about 1 minute.
Serve meatballs with orzo. Garnish with additional mint, if desired.