Turkey Meatballs with Peppers and Orzo

Turkey Meatballs with Peppers and Orzo (A Seat at the Table)

These Turkey Meatballs with Peppers and Orzo are delicious. I tripled the meatballs and froze most of them for later. I’ve been getting a lot of bell peppers in my Hungry Harvest, and this was a great way to use a bunch of them. Turkey meatballs seasoned with parmesan adds a rich, umami flavor. Tomatoes and peppers make a quick, easy sauce. This could easily be served over spaghetti noodles, but orzo is a fun, quick option. I used a soft Boursin cheese to add tons of flavor and creaminess to the orzo, but you can also use cream cheese or goat cheese.

I don’t do a lot of meal prep these days, but when you’re already making something that freezes well, I like to go ahead and make extra to save for later. Having something quick to pull out from the freezer can be a real time saver later on. These turkey meatballs are a cinch to make and leave a lot of versatility for serving in different ways later.

What are your favorite tricks for saving time on meal prep later?

Turkey Meatballs with Peppers and Orzo

Adapted from Pinch of Yum
Serves 4


  • 1 lb ground, lean turkey (or chicken)
  • 1 egg
  • 1/2 cup panko
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Kosher salt


  • 1 Tbsp olive oil
  • 3 large garlic cloves, minced
  • 3-4 bell peppers, gently rub produce under cold running water, slice
  • 1 (14oz) can tomato sauce
  • 1/4 cup capers
  • Kosher salt, to taste


  • 8oz orzo (I used whole wheat since that’s what I had on hand)
  • 1/4 cup creamy cheese (Boursin, goat cheese, cream cheese – your choice)

Wash hands with soap and water.
In a bowl, combine all the ingredients for the meatballs, and use clean hands to mix ingredients together until just mixed. Don’t over mix it or the meat becomes tough. You can either form into meatballs by hand, or I like to use a cookie scoop and use that so that they’re all equal sizes.
Wash hands with soap and water.

In a large skillet, eat olive oil over medium high heat. Add the meatballs to the pan, and allowing to brown, about 1-2 minutes on each side. Remove meatballs to a clean plate. To the now empty skillet, add garlic and peppers and sauté briefly until garlic is fragrant and peppers begin to soften (keep an eye on it so the garlic doesn’t burn). Add in the tomato sauce and capers.

Return the meatballs to the pan and bring the sauce to a simmer. Cook the meatballs until internal temperature reaches 165°F on a food thermometer. While the meatballs are cooking, cook orzo according to package directions, drain and mix with cheese of your choice. Serve orzo topped with meatballs and sauce, top with parmesan cheese. Enjoy.

**Freezing: If you decide to make extra meatballs, you can either cook them off (400°F for 20 minutes), let cool and then freeze them, or you can freeze them raw. I decided to freeze them raw, and will then bake them off at 400°F for 25-30 minutes or until 165°F at the center.

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