Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

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4.5 by 5 people

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  • Makes: 6 servings
  • Prep: 40 mins
  • Bake: 25 mins 400°F

Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

Directions

  1. Preheat oven to 400 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
  2. In a 4-quart Dutch oven bring broth to boiling. Stir in orzo. Cook, uncovered, for 6 to 7 minutes or until orzo is almost tender and liquid is absorbed, stirring occasionally. Remove from heat.
  3. In a large skillet cook and stir pancetta over medium heat until brown and crisp. Using a slotted spoon, remove pancetta and drain on paper towels, reserving 1 tablespoon drippings in skillet. Add onion to the reserved drippings; cook over medium heat for 3 to 4 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute. Remove from heat. Add wine, stirring to scrape up crusty brown bits. Return to heat and simmer, uncovered, about 5 minutes or until wine is reduced by half. Add wine mixture to orzo in Dutch oven. Stir in pancetta, provolone cheese, roasted peppers, whipping cream, salt, and black pepper. Transfer mixture to the prepared baking dish.
  4. Add meatballs to baking dish, pressing lightly into orzo mixture. In a small bowl combine panko, Parmesan cheese, and thyme. Drizzle with oil; toss to coat. Sprinkle mixture over meatballs and orzo mixture.
  5. Bake, uncovered, about 25 minutes or until bubbly and crumbs are golden. If desired, sprinkle with parsley.
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Nutrition Facts (Orzo, Pancetta, and Provolone Bake with Turkey Meatballs)

  • Per serving:
  • 743 kcal ,
  • 32 g fat
  • (12 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 81 mg chol. ,
  • 1211 mg sodium ,
  • 72 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 35 g pro.
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Reviews (1)

5 Ratings
1460 Days Ago
Fantastic recipe! Instead of turkey, chicken broth and white wine I used veal, beef stock and port. It worked amazingly well and everyone enjoyed it. Thank you

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