Turkey Meatballs, Orzo & Zucchini

Into the bag now

• 1.25 lb ground turkey (93/7)
• 1 egg
• 1/3 cup breadcrumbs
• 1 tsp garlic powder
• 1 tsp Italian seasoning

Buy fresh, cook day

• 1 cup orzo, uncooked
• 2 medium zucchini, sliced
• 1 tbsp olive oil

Bag it now

1. Mix turkey, egg, breadcrumbs, garlic powder, and Italian seasoning. Form into ~15 meatballs.
2. Freeze the raw meatballs on a parchment-lined tray for ~2 hrs, until solid — this keeps them from freezing into one clump.
3. Transfer to a freezer bag, label, freeze.

Cook day

1. No thaw needed — bake straight from frozen. Preheat oven to 400°F.
2. Meatballs on a sheet pan, 22–25 min.
3. On a second pan, roast the zucchini with olive oil alongside, 15 min.
4. Cook orzo on the stovetop while the oven runs.
5. Portion: 2 dinners, 1 lunch for tomorrow.