020 / 75 · Good Dinner after Training
Turkey Meatballs with Roasted Red Pepper Orzo
12 meatballs; 3 per serving over one quarter of the orzo · Active 25 min · Cook 25 min · Total 45 min
Print recipe · PDFRoasted red pepper gives the orzo a red, savory sauce without requiring a long tomato simmer. Small turkey meatballs roast separately, so their shape stays clear and the pasta does not have to wait for raw meat to cook through. Ricotta adds moisture to the meatball mixture, while a measured amount of Parmesan seasons both components. The finished dinner should be spoonable rather than stiff; orzo continues to absorb liquid after the heat is off.
Use a count as well as a weight
Twelve equal meatballs give four servings of three. Divide the mixture into quarters first, then make three balls from each quarter. Handle gently rather than packing them tightly. A wet palm or lightly dampened scoop helps with a soft turkey mixture, but do not add extra dry crumbs simply to make shaping easier. Leave room between the meatballs on their tray and check more than one with a thermometer, especially if a few ended up larger.
Keep the pepper sauce moving
Jarred roasted peppers are ready to use once drained, but their packing liquid should not become an accidental ingredient. Blend the measured peppers with broth until smooth. Cook the orzo separately in water, then save a little pasta water before draining. Combine pasta and pepper sauce only when the meatballs are nearly ready. A splash of the reserved water loosens the starch and helps the sauce coat each piece. If dinner waits ten minutes, expect to loosen the orzo again before plating.
Ingredients
- 1 1/2 lb 93%-lean ground turkey (680 g)
- 1/2 cup part-skim ricotta (120 g)
- 1/2 cup plain dry breadcrumbs (50 g)
- 1 large egg (50 g without shell)
- 1/3 cup finely grated Parmesan (30 g), divided equally between meatballs and sauce
- 2 garlic cloves, finely grated (6 g), divided
- 1 teaspoon dried oregano (1 g)
- 1/2 teaspoon fine salt (3 g), divided
- 1/2 teaspoon ground black pepper (1 g)
- 1 1/2 cups dry orzo (280 g)
- 1 1/2 cups drained jarred roasted red peppers (240 g)
- 1/2 cup reduced-sodium chicken broth (120 ml)
- 2 teaspoons olive oil (10 ml)
- 1/2 cup reserved pasta cooking water (120 ml)
Set out
Rimmed baking sheet, Baking parchment, Mixing bowl, Blender, Medium saucepan, Food thermometer
Allergens
Milk, Egg, Wheat; check broth and jarred pepper labels. Check labels and substitutions.
Make it
- Heat oven to 425°F/220°C and line the sheet with parchment. Mix turkey, ricotta, breadcrumbs, egg, half the Parmesan, half the garlic, oregano, half the salt and all the black pepper just until combined.
- Shape into 12 equal meatballs and arrange on the tray. Wash hands and raw-meat tools. Roast for 18–22 minutes, until centers of the largest meatballs reach 165°F/74°C.
- Meanwhile, bring a saucepan of water to a boil. Cook orzo according to its package until just tender. Before draining, reserve 1/2 cup/120 ml cooking water.
- Blend drained peppers and broth until smooth. Heat oil in the empty saucepan over medium-low heat; stir in remaining garlic for 30 seconds. Add pepper mixture and remaining salt; simmer for 3 minutes.
- Stir drained orzo, remaining Parmesan and all the measured reserved pasta water into the sauce. Warm gently for 1–2 minutes; it should be loose and saucy. Divide into four portions and place three cooked meatballs on each.
Portions that survive the next-day container
Pack three meatballs with one quarter of the pasta while it is still easy to divide, then chill promptly. Keep a little empty space in the container so the orzo can be stirred during reheating. A tightly packed box is harder to heat evenly through the center.
A useful detail
Finely grated Parmesan distributes more evenly than coarse shreds. The pepper sauce should look slightly looser in the pan than you want on the plate because the orzo keeps absorbing it.
Another way
- Use 680 g ground chicken instead of turkey, keeping the 12-meatball yield and cooking every center to 165°F/74°C.
- Replace orzo with 280 g dry small shells and save the same amount of cooking water.
Keep it well
Refrigerate meatballs and orzo in shallow containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Add water to loosen orzo and reheat all components to 165°F/74°C. Freeze meatballs with a little sauce for up to 2 months; thaw in the refrigerator.