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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
A delicious, light and different take on the classic family meatball favourite
2 garlic cloves, minced
2 small lemons, rind finely chopped and juiced
100g Colby cheese diced (or other good melty cheese)
3 heaped Tbsp thyme leaves (with extra to serve)
1 Tbsp toasted fennel seeds
1 tsp sea salt
2 Tbsp Olive oil
2 Tbsp butter
2 Tbsp olive oil
1 leek, finely sliced
12 button mushrooms, sliced
50ml dry white wine
1 c chicken stock
2 c orzo pasta
Lemon infused olive oil or avocado oil (optional)
Shaved parmesan (to serve)
2 garlic cloves, minced
2 small lemons, rind finely chopped and juiced
100g Colby cheese diced (or other good melty cheese)
3 heaped Tbsp thyme leaves (with extra to serve)
1 Tbsp toasted fennel seeds
1 tsp sea salt
2 Tbsp Olive oil
2 Tbsp butter
2 Tbsp olive oil
1 leek, finely sliced
12 button mushrooms, sliced
50ml dry white wine
1 c chicken stock
2 c orzo pasta
Lemon infused olive oil or avocado oil (optional)
Shaved parmesan (to serve)
Add the pork mince, garlic, lemon rind, cheese, 2 Tbsp of thyme leaves, fennel seeds and sea salt to a bowl. Gently work together until loosely combine. It’s important not to overwork meatballs as they become tough.
Use your hands and a gentle touch to form the mixture into small golf ball sized meatballs.
Add the olive oil into a nonstick frypan and heat on medium. Add the meatballs and cook to brown the outside, swirling the pan to keep the meatballs moving and colouring evenly. Alternatively, pat them down to squash slightly and cook one side and then the other to caramelise.
Once golden, turn the heat to low until they are cooked through, approximately 10-15 minutes.
Once cooked, remove from the heat and set aside to stay warm.
In the same pan, melt the butter on low heat and add the in the olive oil. Add the sliced leek and cook for 5 minutes. Add the mushrooms and continue to cook on low for 10 minutes until the leek is completely soft but not coloured. Add the white wine and allow to simmer until reduced by half. Add the stock, lemon juice and 1 Tbsp of thyme. Cook for 10 minutes.
Cook the pasta in salted boiling water for 5 minutes and drain.
Then toss with a little lemon infused olive or avocado oil and season.
Layer the orzo, sauce and meatballs and garnish with thyme, and shaved parmesan.
If you prefer larger meatballs you can colour them on the stove top and finish off the cooking in the oven.
If you can manage three pans on the stovetop with some multitasking you can create and cook all of the components at the same time and have a meal ready in 30 minutes.
A delicious, light and different take on the classic family meatball favourite
1kg pork mince
2 garlic cloves, minced
2 small lemons, rind finely chopped and juiced
100g Colby cheese diced (or other good melty cheese)
3 heaped Tbsp thyme leaves (with extra to serve)
1 Tbsp toasted fennel seeds
1 tsp sea salt
2 Tbsp Olive oil
2 Tbsp butter
2 Tbsp olive oil
1 leek, finely sliced
12 button mushrooms, sliced
50ml dry white wine
1 c chicken stock
2 c orzo pasta
Lemon infused olive oil or avocado oil (optional)
Shaved parmesan (to serve)
Add the pork mince, garlic, lemon rind, cheese, 2 Tbsp of thyme leaves, fennel seeds and sea salt to a bowl. Gently work together until loosely combine. It’s important not to overwork meatballs as they become tough.
Use your hands and a gentle touch to form the mixture into small golf ball sized meatballs.
Add the olive oil into a nonstick frypan and heat on medium. Add the meatballs and cook to brown the outside, swirling the pan to keep the meatballs moving and colouring evenly. Alternatively, pat them down to squash slightly and cook one side and then the other to caramelise.
Once golden, turn the heat to low until they are cooked through, approximately 10-15 minutes.
Once cooked, remove from the heat and set aside to stay warm.
In the same pan, melt the butter on low heat and add the in the olive oil. Add the sliced leek and cook for 5 minutes. Add the mushrooms and continue to cook on low for 10 minutes until the leek is completely soft but not coloured. Add the white wine and allow to simmer until reduced by half. Add the stock, lemon juice and 1 Tbsp of thyme. Cook for 10 minutes.
Cook the pasta in salted boiling water for 5 minutes and drain.
Then toss with a little lemon infused olive or avocado oil and season.
Layer the orzo, sauce and meatballs and garnish with thyme, and shaved parmesan.
If you prefer larger meatballs you can colour them on the stove top and finish off the cooking in the oven.
If you can manage three pans on the stovetop with some multitasking you can create and cook all of the components at the same time and have a meal ready in 30 minutes.
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