Skillet Orzo with Turkey Meatballs, Green Olives, and Feta

Process shallot, panko, ½ teaspoon salt, and ¼ teaspoon pepper in food processor, scraping down sides as necessary, until shallot is finely ground, about 20 seconds. Add turkey, milk, butter, and Worcerstershire and pulse until just combined, 8 to 12 pulses. Transfer to bowl, cover, and refrigerate until ready to use. (Turkey mixture can be refrigerated for up to 2 days or frozen for up to 1 month).

Shape ground turkey mix into twelve, 1 ½-inch meatballs. Heat ½ teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Cook meatballs until well-browned on two sides, about 3 minutes per side. Transfer to plate; leave fat in skillet.

Add orzo, broth, 1 tablespoon lemon juice, remaining ½ teaspoon salt and ½ teaspoon pepper to skillet. Bring to boil over high heat. Reduce heat to gentle simmer, cover and cook for 6 minutes. Add meatballs and any accumulated juices, cover, and cook for 3 minutes. Uncover and continue to cook until orzo begins to sizzle, 3 to 5 minutes. Remove from heat and let rest 10 minutes.

While orzo cooks, blend olives, parsley, water, lemon zest, remaining 1 tablespoon juice, and remaining 3 tablespoons oil in blender until olives are chopped and oil is emulsified, 20 to 30 seconds. Spoon olive sauce over orzo. Sprinkle with feta and serve.