Turkey Meatballs, Orzo & Zucchini

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