Description
A flavorful twist on traditional meatballs, featuring zesty grapefruit and ricotta cheese for a unique taste.
Ingredients
Scale
- 1 lb Ground turkey
- 1 tsp Garlic powder
- 2 tbsp Grapefruit, fresh zest
- 1/4 cup Herbs, fresh
- 2 tbsp Parsley, fresh
- 1 Egg, large
- 2 cups Chicken broth
- 1 tbsp Dijon mustard
- 2 tbsp Honey
- 1 tbsp Lemon juice
- 1 cup Orzo pasta
- Salt and pepper to taste
- 2 tbsp Olive oil
- 1/4 cup Panko breadcrumbs
- 1/2 cup Grapefruit juice, fresh
- 1/2 cup Ricotta cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground turkey, garlic powder, grapefruit zest, chopped herbs, parsley, egg, ricotta, and panko breadcrumbs. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- In a skillet, heat olive oil over medium heat and brow the meatballs on all sides.
- Transfer the browned meatballs to a baking dish.
- In a separate bowl, whisk together chicken broth, Dijon mustard, honey, lemon juice, and grapefruit juice.
- Pour the sauce over the meatballs in the baking dish.
- Bake in the preheated oven for 20-25 minutes or until cooked through.
- Meanwhile, cook the orzo pasta according to package instructions.
- Serve the meatballs over orzo pasta, drizzled with sauce.
Notes
- Fresh herbs can include parsley, thyme, and basil for added flavor.
- Adjust the seasoning with additional salt and pepper as needed.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg