![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/06\/Orzo-Pancetta-and-Provolone-Bake-with-Turkey-Meatballs.jpg\")
<\/a><\/p>\nNonstick cooking spray<\/p>\n
4 cups reduced-sodium chicken broth<\/p>\n
16 ounces dried orzo pasta<\/p>\n
6 ounces thinly sliced pancetta, chopped, or 6 slices bacon, chopped<\/p>\n
1 cup chopped onion (1 large)<\/p>\n
2 cloves garlic, minced<\/p>\n
1 cup dry white wine or reduced-sodium chicken broth<\/p>\n
1 cup shredded provolone cheese (4 ounces)<\/p>\n
\u00c2\u00bd cup chopped roasted red sweet peppers<\/p>\n
\u00c2\u00bd cup whipping cream<\/p>\n
\u00c2\u00bc teaspoon salt<\/p>\n
\u00c2\u00bc teaspoon freshly ground black pepper<\/p>\n
1 12 ounce package (12) refrigerated cooked turkey Italian meatballs<\/p>\n
\u00c2\u00bd cup panko (Japanese-style bread crumbs)<\/p>\n
\u00e2\u2026\u201c cup finely shredded Parmesan cheese<\/p>\n
1 teaspoon dried thyme, crushed<\/p>\n
2 T. olive oil<\/p>\n
Snipped fresh Italian (flat-leaf) parsley (optional)<\/p>\n
<\/p>\n
Preheat oven to 400\u00c2\u00b0F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. 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. 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 T. 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. 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. Bake, uncovered, about 25 minutes or until bubbly and crumbs are golden. If desired, sprinkle with parsley.<\/p>\n
<\/p>\n
Servings: 6<\/p>\n
743 calories, (12 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 81 mg cholesterol, 1211 mg sodium, 72 g carbohydrates, 3 g fiber, 5 g sugar, 35 g protein.<\/p>\n","protected":false},"excerpt":{"rendered":"
Orzo, Pancetta, and Provolone Bake with Turkey Meatballs Nonstick cooking spray 4 cups reduced-sodium chicken broth 16 ounces dried orzo pasta 6 ounces thinly sliced pancetta, chopped, or 6 slices bacon, chopped 1 cup chopped onion (1 large) 2 cloves garlic, minced 1 cup dry white wine or reduced-sodium chicken broth 1 cup shredded provolone cheese (4 ounces) \u00c2\u00bd cup chopped roasted red sweet peppers \u00c2\u00bd cup whipping cream \u00c2\u00bc teaspoon salt \u00c2\u00bc teaspoon freshly ground black pepper 1 12…<\/p>\n