Judy decided this was a recipe she'd like to try, and it was fabulous. It is definitely a "make this again".
nonstick cooking spray
rectangular baking dish
Preheat oven to 400 (we only use 350) and lightly spray baking dish. Set aside.
1 cup of diced pancetta, bacon or ham
1 cup of diced onion
2 cloves of garlic peeled and minced
1 cup of wine or apple juice
In a large skillet cook the meat over medium heat until brown and crisp. remove meat from pan leaving drippings for use. Add onion to drippings and cook for 3-4 minutes. Add garlic. Add wine and stir the mixture including the browned bits on the bottom. Simmer uncovered for 5 minutes or until liquid is reduced to 1/2. Remove from heat.
4 cups chicken broth
16 oz / 2 cups orzo pasta
In a large pot, bring broth to a boil. Stir in orzo. Cook uncovered for 5 minutes stirring occasionally. Remove from heat and allow orzo to absorb liquids.
1 cup provolone cheese (shredded or diced)
1/2 cup of diced peppers (we used green)
1 cup cream
1/4 tsp salt (we omitted)
1/4 tsp pepper
12 meatballs (we used frozen)
In a large bowl mix: orzo, wine/meat mixture and the first 4 items listed above. Pour into prepared baking dish. Place meatballs into mixture.
1 cup panko bread crumbs (we used normal)
1/3 cup grated parmesan cheese
1 tsp italian spice
Mix and sprinkle over casserole.
2 tbsp olive oil
OPTIONAL snipped parsley
Drizzle over top and bake for 25 minutes.
Decorate with parsley.
This was delicious cold (as I was not here for supper).....so I can imagine it was even better hot!
Served with garlic bread and caesar salad. Yup we are garlic lovers in this house, we just don't breathe on each other!