Orzo with pork meatballs
Orzo is a rice-shaped pasta; you can substitute risoni, the Italian version, if it’s unavailable.
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Serves
4
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500 gm
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coarsely minced pork
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20 gm
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butter
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2 tbsp
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olive oil
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|
1
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onion, finely chopped
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|
6
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garlic cloves, finely chopped
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400 gm
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canned crushed tomatoes
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|
1
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slice soft white bread, crust removed, soaked in 1 tbsp milk for 1 minute
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¼ cup
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(firmly packed) oregano, torn, plus extra to serve
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½ tsp
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ground cumin
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350 gm
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orzo
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Pinch
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of dried chill
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To Serve:
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toasted pine nuts
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1
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Heat butter and half the oil in a saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (5 minutes). Transfer half the mixture to a bowl and set aside to cool slightly. Add tomato to remaining onion mixture and simmer until reduced slightly (5 minutes).
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2
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Add pork, soaked bread, herbs and spices to bowl with reserved onion mixture. Season to taste, mix with your hands to combine, then roll into 16 balls.
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3
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Heat remaining oil in a frying pan over medium-high heat, add meatballs and turn occasionally until golden and cooked through (5-10 minutes).
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4
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Meanwhile, cook orzo in a large saucepan of boiling salted water over high heat until
al dente (5-10 minutes). Drain and serve warm with meatballs and sauce, scattered with pine nuts and extra oregano.
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This recipe is from the October 2011 issue of Australian Gourmet Traveller.
RECIPE LIsa Featherby
PHOTOGRAPHY Chris Chen
STYLING LIsa Featherby