The Sol Journal

Tuscan Turkey Meatballs

recipes

Tuscan Turkey Meatballs

08 July, 2024

This is great for those wanting a dairy free, gluten free and meal prep friendly recipe that is so easy to throw together in one pan.

Serves: 5
Time: 25 minutes

This creamy Tuscan inspired one pan meatball recipe hits all the Mediterranean flavours we want for winter. We used lean turkey mince for a lighter protein option that’s low in saturated fat, plus loaded up on fresh and dried herbs. This is great for those wanting a dairy free, gluten free and meal prep friendly recipe that is so easy to throw together in one pan. We definitely recommend batch prepping this because you’ll want this on repeat!

Ingredients

500g turkey mince
1.5 tablespoon Dijon mustard
3 tablespoons Italian herbs
1 teaspoon sea salt
1 teaspoon black pepper
Drizzle extra virgin olive oil
1 red onion, sliced
3 garlic cloves, minced 
1/2 cup grass fed butter (or DF alternative)
1 sprig rosemary
6 sage leaves
3/4 cup dry white wine, or rice wine vinegar
2 cups orzo
2 cups spinach
1/2 cup sun dried tomatoes
1/2 cup coconut cream
  Fresh basil, to garnish

Method

  1. In a medium bowl, add turkey mince, Dijon mustard, Italian herbs, salt, pepper and a drizzle of olive oil. Using your hands, combine all ingredients together. 
  2. Heat a large skillet, heat a drizzle of olive oil over medium/high heat. Roll 15 balls and place in the heated pan. Sear for 5 minutes until browned, then flip to the other side.
  3. Add in onions and fry until slightly translucent, about 3 minutes. Add garlic, butter, rosemary and sage. Allow the butter to melt for another 2–3 minutes and gently stir the mixture. 
  4. Reduce heat to low/medium. Pour in white wine, orzo and 1.5 cups of water. Cover and simmer for 7–8 minutes. Stir in spinach, sun dried tomatoes, and coconut cream. Cover and simmer for a final 3–4 minutes, until orzo is al dente and the spinach has wilted.
  5. Garnish with fresh basil and sage. Serve immediately, or alternatively divide into five meal prep containers with a handful of fresh leafy greens. 

Note: To make freezer friendly – Discard the orzo and 1.5 cups water and cook orzo separately according to packet instructions. Store in the fridge for up to 5 days. Divide turkey meatball mixture into five containers and store in the freezer.