Pork and Ricotta Meatballs with Basil, Pea and Parmesan Orzo
Serving the meatballs with a green pea orzo is a little different from your usual tomato based sauces, so this is an ideal way to switch up your usual meatball recipes. The ricotta makes the meatballs so light and fluffy, while plenty of parmesan adds umami richness to the orzo which is full of colour, flavour and lots of basil. This is the sort of recipe which you immediately feel better after eating and at £2.32 per portion, it won’t break the bank either. It’s a comforting but healthy dinner full of goodness which adults and kids will both love.
(Serves 4 - £2.32 per portion)
First, make your meatballs by mixing 500g pork mince in a large bowl with 125g ricotta, 50g breadcrumbs, a bunch of finely chopped flat leaf parsley, 1 tsp garlic granules, 1 tsp red pepper or chilli flakes, the zest of a lemon, an egg and plenty of seasoning. Mix well using your hands before shaping into 12 meatballs.
Heat a large casserole pot over a medium/high heat with 1 tbsp olive oil and fry the meatballs in batches until golden brown all over. Set aside to a plate.
Turn the heat down, add a knob of butter and a chopped onion. Fry for a 6-7 minutes until softened but not coloured before adding a couple of crushed garlic cloves. Stir for a couple of minutes.
Add 300g orzo pasta and stir well, gently toasting the grains slightly. Next add 150ml of dry white wine, boiling off the alcohol until almost none remains. Add 600ml of hot chicken stock and a parmesan rind if you have one. Simmer gently for 10-12 minutes until the pasta is cooked and the sauce has thickened. Add a splash more liquid if you need.
Meanwhile, add 300g thawed frozen peas to a food processor with 125g ricotta cheese and a couple of large handfuls of spinach. Whizz until combined before seasoning generously.
Stir this through the orzo pasta before adding the meatballs back to the pan. Simmer for 5 minutes before adding the juice of a lemon, a handful of finely chopped basil and a generous grating of parmesan. Taste and correct the seasoning if necessary before serving in big bowls drizzled with olive oil and sprinkled with extra grated parmesan. Enjoy.