Lemony Turkey Meatball Orzo Bake

Step 1. Heat the oven to 200°C. In a large bowl, mix the turkey mince, breadcrumbs, egg, half the lemon zest, half the parsley, 1 grated garlic clove, 3/4 tsp of the salt and the black pepper until just combined. Shape into 16 meatballs with damp hands. Keep the raw turkey separate from ready-to-eat ingredients, and wash hands, utensils and surfaces after handling; do not wash raw poultry.

Step 2. Heat 15ml of the olive oil in a large ovenproof frying pan or shallow casserole, about 28cm wide, over a medium-high heat. Add the meatballs in a single layer and brown for 6-8 minutes, turning gently, until coloured on several sides. They do not need to be cooked through at this stage. Transfer to a plate.

Step 3. Reduce the heat to medium. Add the remaining 15ml olive oil if the pan looks dry, then add the onion and courgettes with a small pinch of salt. Cook for 8-10 minutes, stirring now and then, until softened and starting to take on a little colour.

Step 4. Stir in the remaining garlic and the oregano for 1 minute. Add the orzo and stir well to coat. Pour in the hot stock, scrape up any browned bits, then stir in the remaining lemon zest. Bring to a gentle simmer, return the meatballs and any plate juices, and nestle them into the orzo. Transfer to the oven and bake for 12-15 minutes, until the orzo is just tender and most of the liquid has been absorbed. Check the centre of the largest meatball with a clean probe thermometer; it should read 75°C for 30 seconds, or 70°C for 2 minutes, before serving.

Step 5. Stir through the spinach, crème fraîche, most of the Parmesan and the remaining parsley until the spinach wilts. Add 1 tbsp lemon juice, then taste and add more lemon juice, salt or pepper if needed. Leave to stand for 5 minutes so the sauce thickens slightly. Serve scattered with the remaining Parmesan.