Skip to the beginning of the images gallery

Italian pork meatballs

Name: Italian pork meatballs
Cook time: 25 min
Yield: 2

with mustard, tomato and creamy orzo

Ready in around 25 mins

RECIPE FACT:

Orzo, also known as risoni is a form of short-cut pasta shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain.

Nutritional Info:

Energy: 3,566kJ (852kcal)
Protein: 48g
Carbohydate: 68g
Sugars: 7g
Fat, total:41g
Saturated:16g
Sodium:747mg
Contains:Almonds, Gluten, Milk, Soy, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE ORZO AND VEGETABLES:
Cut the broccoli into small bite-sized pieces and roughly chop the sundried tomatoes. Once the water is boiling, add the orzo to the pot and cook for 3-4 mins. Add the broccoli and cook for a further 2-3 mins. Drain the orzo and broccoli into a colander and rinse with cool running water to cool down. Drizzle with oil to stop from sticking and set aside.
2. TO PREPARE THE MEATBALLS:
Place the Italian pork mince in a bowl and season with salt and pepper. Dampen your hands with water to help stop the mince from sticking and form into meatballs just smaller than golf balls. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the meatballs and cook for 4-5 mins turning occasionally to caramelised. Remove the pan from the heat, cover with a lid to keep warm.
3. TO COOK THE CREAMY ORZO:
Place the pot back over a medium-high heat with a drizzle of oil. Once hot, add the sundried tomatoes, broccoli, orzo, mustard sauce and season with salt and pepper. Cook for 2-3 mins until hot, add the baby spinach and mix until starting to wilt.
TO SERVE:
Spoon the creamy orzo and vegetables into bowls. Add the meatballs, top with shaved Parmesan and a sprinkle of rosemary almonds