Orzo with pork meatballs

  • 500 gm coarsely minced pork
  • 2 tbsp olive oil
  • 20 gm butter
  • 1 onion, finely chopped
  • 6 garlic cloves, finely chopped
  • 400 gm canned crushed tomatoes
  • 1 slice soft white bread, crust removed, soaked in 1 tbsp milk for 1 minute
  • ¼ cup (firmly packed) oregano, torn, plus extra to serve
  • ½ tsp ground cumin
  • 350 gm orzo
  • Pinch of dried chill
  • To Serve: toasted pine nuts
01   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).
02   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.
03   Heat remaining oil in a frying pan over medium-high heat, add meatballs and turn occasionally until golden and cooked through (5-10 minutes).
04   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.
This recipe is from the October 2011 issue of Australian Gourmet Traveller.





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