Instructions

Follow the steps and taste along the way.

1. Mix the meatball mixture

   In a bowl, combine the ground turkey, panko, egg, grated onion, garlic, oregano, 3 g of the salt, and half of the black pepper. Mix just until combined. With damp hands, shape into 16 small meatballs.

   

2. Sear the meatballs

   Heat the olive oil in a large, deep skillet over medium-high heat. Sear the meatballs in a single layer for about 5 minutes, turning them as you go so they brown all over. They do not need to be cooked through. Transfer them to a plate.

   

3. Start the orzo

   Add the shallot to the same skillet and cook, stirring constantly, for 2 minutes, until softened and translucent. Add the dry orzo and stir for 1 more minute to coat the grains in oil.

   

4. Finish cooking the orzo with the meatballs

   Pour in the chicken stock and stir, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer, return the meatballs to the pan, and cook for 8 minutes over low to medium heat with the lid slightly ajar. Stir occasionally so the orzo does not stick.

   

5. Add the peas and season

   Stir in the frozen peas and cook for another 4 to 6 minutes, until the orzo is tender and the meatballs reach at least 74 °C (165 °F) in the center. If the skillet is drying out too much, add 30 to 50 ml of hot water. Remove from the heat and stir in the lemon zest, 30 ml of lemon juice, and dill. Season with the remaining 2 g of salt and the remaining pepper; serve immediately.