Pesto Meatballs with Creamy Mascarpone Orzo

Prep your meatballs

To a bowl, add 1 egg, 1/2 cup panko bread crumbs, 1/2 cup grated parmesan, 1/2 cup pesto, 1/2 tsp chili flakes and 1/4 tsp salt. Mix well. Add 1 lb ground turkey to bowl and use 2 forks in a pull apart motion to incorporate but don't overmix.

Lightly wet your hands and roll mixture into small balls (about half the size of a golfball).

Heat a large frying pan over medium heat and warm 1 tbsp oil. Add meatballs and cook until golden browned on all sides. Remove from heat and cover to keep warm.

Make your orzo

While your meatballs cook, make your orzo. Heat a small pot over medium heat. Melt 2 tbsp butter, then add 3 cloves minced garlic. Cook for 30 seconds, then add orzo and mix. Cook for 1 minute to toast the orzo. Add 4 cups broth and stir. Let cook for 10 minutes or until orzo is al dente. Stir every minute or 2 so it doesn't stick to the bottom, but don't stir too frequently or the orzo will get overly gloopy.

Once cooked, remove from heat and add 1/4 cup mascarpone and 1/4 cup parmesan. Stir and serve.

Make your asparagus

While your orzo finishes up - cook your asparagus. Turn your meatball pan to medium high heat and heat 1 tbsp oil. Add asparagus with a big pinch of salt. Cook for 2-3 minutes until deep green but still firm. Once cooked drizzle with juice of half a lemon.

Serve orzo topped with asparagus, meatballs, more parm, and lemon zest.