Turkey Meatballs and Orzo

This one recently got great reviews in our house. And it's quick and easy - I make the meatballs on the weekend and and throw it all together on a weeknight in a matter of minutes. This is from Food52.

Meatballs
2lbs ground turkey
1/2 cup mayonnaise
3 cloves garlic, minced
Zest from a large lemon, save juice
1/2 cup parsley, finely chopped
1/2 cup grated Parmesan
2 tsp salt
2 tbsp olive oil

Orzo

1 lb orzo

1 finely chopped shallot

Juice from one lemon

Salt & pepper

1/3 cup olive oil

1/2 cup Parmesan

3 cups chopped greens, such as kale or spinach

1. To make the meatballs, mix the turkey through the Parmesan in a large bowl until well combined. Cook the meatballs any number of ways - bake on a lined sheet at 375 for 20 mins or so, broil for 10 mins turning so all sides browned, or in a pan on the stove top.

2. Cook the orzo in a pot of boiling water until tender. Drain and put in a bowl.

3. While orzo cooks, combine the shallots through the olive oil and heat in a saucepan or small skillet until shallots are soft. Pour over the orzo and mix together. Add the greens and the Parmesan.

*If you make the meatballs a few days before, reheat them, covered with a few tbsp of water in a large skillet on the stovetop. Once heated through, remove top and let water evaporate. Add the orzo/vinaigrette mixture, greens and cheese and heat through.