Add the ground turkey, Italian seasoning, parmesan, and grated zucchini, to a bowl. Season with salt, and pepper. Mix to combine. Using a tablespoon, form the mixture into 8-9 meatballs.
Bake the meatballs in the oven for 20-25 minutes.
Add butter in the skillet. Add onion and sauté until softened, about 3-4 minutes. Add garlic and rosemary.
Stir in the orzo and chicken stock. Cook, stirring occasionally, another 8-10 minutes, until the orzo is tender. Stir in the cooked meatballs, spinach, tomatoes, and half & half.
Sprinkle with freshly grated parmesan cheese and serve immediately.
Notes
You could also pan-fry the meatballs in the same skillet if you prefer. Prepare and roll the meatballs as directed, then sauté in the skillet with olive oil. Once browned on one side, carefully turn the meatballs and continue to sauté until the meatballs are cooked through. Transfer to a plate. Once the orzo is cooked, add the meatballs back into the skillet with the other ingredients and heat through.