One-pan dinners
Turkey meatballs with tomato orzo
Small turkey meatballs simmered with tomato and orzo in a single wide pan.
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Ingredients
Method
- 1Prepare turkey mince, orzo and tomatoes before heating the pan.
- 2Warm a 26 cm frying pan over medium heat and cook turkey mince with orzo, stirring as needed.
- 3Add tomatoes and onion; adjust the heat so the mixture cooks without catching.
- 4Continue until the vegetables are tender and any meat or fish has reached a safe doneness for the ingredient.
- 5Taste, adjust seasoning and divide into two portions.
Equipment
- Medium saucepan or 26 cm frying pan
- Digital kitchen scales
- Wooden spoon or spatula
Storage, reheating & freezing
Storage: Transfer cooled turkey meatballs with tomato orzo to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.
Reheating: Reheat with the original cooking method at a lower temperature until steaming hot throughout, checking frequently to avoid drying. Reheat once only.
Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.
Helpful notes
- Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
- Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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