ORZO CHARD BAKE WITH PORK MEATBALLS
Recipe by The Leek and the Carrot
Serves 6-8
Takes 45 minutes
Ingredients:
Pork Meatballs:
5 scallions, finely chopped
2 green garlic, core removed and minced
2 pounds ground pork
1 tablespoons maple syrup
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
Orzo:
1 pound orzo
2 tablespoons butter
1 bunch chard, divided
3 green garlic, core removed and minced
1/4 teaspoon kosher salt
1 teaspoon dried thyme
1/2 cup wine
3 cups chicken stock
1/2 cup heavy cream
1/2 cup shredded mozzarella
1/2 cup finely shredded parmesan
Directions:
Preheat oven to 450 degrees.
In a large bowl, combine scallions, green garlic, pork, syrup, salt, pepper, and red pepper flakes for the meatballs in a large bowl. Mix together with your hands until smooth and then shape into 1-inch balls. You should make about 32-38. Place them on two parchment lined baking sheets and drizzle each pan with a tablespoon of oil. Bake for 10 minutes.
Meanwhile, prepare your orzo. In a Dutch Oven or large ovenproof saute pan with a lid, melt butter over medium low heat. Slice chard stems and roughly chop chard leaves. Add chard stems to the pan with green garlic, salt, and thyme. Saute until fragrant and softened, about 5 minutes. Reduce heat to medium low and add the wine. Saute until it cooks off, about 2 minutes. Stir in orzo, followed by chicken broth and chard leaves.
Remove meatballs from oven and nestle into orzo mixture. Reduce oven temperature to 375 degrees F. Cover orzo mixture and bake for 15 minutes.
Remove dish from oven, stir in cream, and top with mozzarella and parmesan. Bake uncovered 10 minutes longer until cheese is melted and browned. While it cools, prepare your salad.